A classic dish made from Teltow turnips, a small, sweet variety unique to the region. The turnips are often caramelized or braised and served with meats like pork or duck, showcasing local agricultural heritage. ¹⁾

Brandenburg's version of pancakes, typically made with yeast or buckwheat flour. These are often served sweet with powdered sugar or fruit preserves but can also be enjoyed savory with bacon or smoked fish. ²⁾

Brandenburg is famous for its white asparagus, particularly from the Beelitz region. It’s a seasonal delicacy served with melted butter, hollandaise sauce, or as a side to meats like ham or schnitzel. ³⁾

A hearty and traditional potato soup made with vegetables, potatoes, and sausages (like Bockwurst). This comforting dish is perfect for cold weather and is often flavored with marjoram and parsley. ⁴⁾

A type of small, fried pancake made from quark (a fresh cheese) and mashed potatoes, often served as a dessert with sugar, cinnamon, and applesauce. This dish is also popular in neighboring Saxony. ⁵⁾

With its numerous lakes and rivers, Brandenburg is known for its smoked fish, particularly eel, trout, and carp. The fish is often served cold with bread and butter or in salads. ⁶⁾

A pea-based sausage that dates back to the 19th century. It’s made from dried peas, bacon, and spices, pressed into a sausage shape. It was originally developed as a military ration but is still enjoyed today as a hearty meal. ⁷⁾

Thin slices of beef rolled around a filling of mustard, pickles, bacon, and onions, then braised in a rich gravy. It’s typically served with red cabbage and potato dumplings, making it a beloved Sunday dish in Brandenburg. ⁸⁾

A unique dish made from carp, often sourced from Brandenburg's lakes. The fish is poached in vinegar and water, giving it a bluish tint. It’s traditionally served during the Christmas season with horseradish sauce and potatoes. ⁹⁾

A flavorful roast pork or venison dish marinated with juniper berries, red wine, and herbs, then slow-cooked until tender. It’s often served with root vegetables and gravy, showcasing the region's affinity for game dishes. ¹⁰⁾

A hearty goulash-style stew made with beef, onions, paprika, and dark beer, reflecting the region's brewing tradition. It’s slow-cooked to develop a deep, rich flavor and served with bread or potatoes. ¹¹⁾

A simple but traditional dish where boiled potatoes are served with quark (fresh cheese) and linseed oil, often garnished with fresh herbs like chives. It’s a humble, rustic meal with a nutty flavor from the oil. ¹²⁾

A festive dish served during the winter months, particularly around Christmas. The goose leg is roasted until crispy and paired with braised kale (Grünkohl) and dumplings or potatoes, making it a popular holiday meal. ¹³⁾

A traditional farmer’s platter featuring a variety of meats, such as blood sausage, liver sausage, pork, and bacon, often accompanied by sauerkraut and potatoes. It’s a hearty dish served during local harvest festivals. ¹⁴⁾

A traditional fruit soup made from elderberries, often served warm with semolina dumplings. The soup is both sweet and tart, and elderberries are a popular ingredient in Brandenburg’s rural cuisine. ¹⁵⁾