The term Pomeranian cuisine is understood to mean the culinary preparation methods that are characteristic of the eating habits of the population in the historical province of Pomerania , which includes Szczecin and Western Pomerania . This cuisine is characterized by the crops grown by the Pomeranian farmers, such as beetroot and sugar beet , by their poultry breeding, which the famous Pomeranian goose produced, by the wealth of fish in the Baltic Sea , in the rivers and in the inland waters of the Pomeranian Lake district and the range of game from the Pomeranian forests. The Pomeranian cuisine is generally considered to be rather hearty. The potato , which thrives particularly well in the Pomeranian soil, played an important role . The existence of a potato museum in Western Pomerania is evidence of this to this day .
The Pomeranian farmers were self-sufficient, storing field crops until the next harvest, preserving meat products in the smokehouse in their own home or in smoke houses that were privately operated in larger villages (such as the village of Schlawin ). Fruit, vegetables, lard, and goose flavors were preserved by preserving them in mason jars. Syrup as a spread was made from sugar beet itself.
In the modern kitchen, the original Pomeranian peculiarities are often supplemented by new facets, old dishes are rediscovered and combined with current recipes.
- Barther Pils, Bernstein, Ritter Alkun, honey beer, bock beer and fruit beers from the Barther brewery
- Mellenthiner light, dark; Seasonally also Weizen, Bock, Eisbock, Rauch, Schwarz and Alt in the moated castle Mellenthin on the island of Usedom
- Störtebeker Pilsener, black beer, amber wheat, "1402", rye wheat, beach robber mixed beers and strong beer; Stralsunder Pils, Lager, Traditionsbock u. a. from the Störtebeker brewery in Stralsund
- Usedomer Inselbier Pils, Naturtrüb, Weizen, Schwarz and Insel alster in the Usedomer Brewery in Heringsdorf
meat and sausage
- Bismarck herring (often served as a fish roll, especially in Stralsund )
- Gdansk herring
- Roasted smoked eel (Baked Spick Eel)
- Roasted Maischolle (Braden Maischull)
- Pomeranian style roast goose
- Goose peck breast
- Pomeranian goose legs
- Pomeranian caviar (goose lard dish)
Stews, vegetables and potato dishes
- Pears, beans and bacon
- Buttermilk potatoes
- Pomeranian style buttermilk soup with bacon and onions
- Pea and carrots with cream
- Lilacberry Soup
- Pomeranian yeast lentils
- Pomeranian dumplings
- Pomeranian Tollatschen
- Fried potatoes
- Alluvial dumplings
- Tüffel un Plum (potato soup with plums and bacon)
- Wruken with little goose
- Almond rings
- Red grits (Rode Grütt)
- Sea buckthorn pie , cake and pudding
- Sweden sundae
Toppings and spreads
- Honey cake on the sheet
- Small pomeranian cakes
- Pomeranian honey butter cakes
- Pomeranian quark rolls
In Western Pomerania there are several renowned restaurants in the 21st century that have received awards.
Among the star restaurants listed in the 2015 Michelin Guide are the restaurant freustil, run by chef Ralf Haug, in the Hotel Vier Jahreszeiten Binz on Rügen , André Münch's restaurant in the Stolpe manor in Stolpe (Peene) , the restaurant Tom Wickboldt in Heringsdorf on Usedom , and for the first time the gourmet restaurant Scheel's in the Scheelehof in Stralsund , under the direction of the Stralsund chefs Björn Kapelke and Henri Zipperling.
In its 2015 edition, the culinary guide Gault-Millau lists Knobloch's herb kitchen in Göhren on Rügen , headed by head chef Peter Knobloch, with 16 out of 20 possible points, as well as the Freustil restaurant under Ralf Haug in Binz. René Bobzin from the restaurant Zur alten Post in Bansin on Usedom and Tom Wickboldt from the restaurant of the same name in neighboring Heringsdorf were also awarded 15 points . Other restaurant guides such as the Varta-Führer , Bertelsmann-Guide , Der Feinschmecker and the Schlemmer Atlas attest the high quality of top gastronomy in Western Pomerania.
- Mecklenburg-Western Pomerania in the Guide Michelin restaurant guide , accessed on November 13, 2014
- Star cuisine in MV , Gault-Millau restaurant guide, Schweriner Volkszeitung, November 10, 2014
- Gerolsteiner's best list provides information about gourmet temples in the north: Mecklenburg-Western Pomerania is the gourmet stronghold in the east , Berliner Morgenpost , December 16, 2012
- MV Gastronomy Ranking List , restaurant-ranglisten.de, accessed on November 13, 2014
- Hannelore Doll-Hegedo: specialties from Pomerania, seasoned with anecdotes. Rautenberg, Würzburg 2003, ISBN 3-8003-3048-2 (84 pages).
- H. von Geibler (Ed.): Pommersches Kochbuch. With 631 self-tried recipes. 8th increased and improved edition. Prange, Kolberg 1925 (photomechanical reprint. 2nd edition. Hinstorff, Rostock 1996, ISBN 3-356-00614-2 ). (256 pages).
- Dieter Kraatz: Rügen - Delicacies from an island kitchen. Culinary and historical foray through Rügen and Hiddensee. 5th edition, reprint of the revised and expanded edition 2007. Rügenruck, Putbus 2011, ISBN 978-3-9808999-5-6 (135 pages).
- Hans Otzen, Barbara Otzen: Danziger Hering and 130 other delicious recipes from Pomerania . Edition Lempertz, Königswinter 2011, ISBN 978-3-939284-11-6 (245 pages).
- Susanne Rohner: The best of Pomeranian cuisine (= cooking with tradition ). Dörfler, Eggolsheim 2009, ISBN 978-3-89555-632-6 (96 pages).
- Marie Rosnack: Stettiner cook book. Instructions on how to cook, bake and preserve in a fine and tasty way. 4th, improved and increased edition. Nicolai'sche Buch- & Papierhandlung (CF Gutberlet), Stettin 1838 ( full text ).
- Utta Voutta: Recipes from Pomerania. = Pomerania invites you to table. District women group of the United Landsmannschaften eV (Federation of Expellees), District Rendsburg-Eckernförde, Büdelsdorf 1986 (38 pages).
- Anita Weißflog: The kitchen of the Stolp district . Self-published, Dresden 2007 ( full text, (PDF; 2.1 MB) ).