Table of Contents
Rhineland-Palatinate cuisine
Sauerbraten
A classic German pot roast, Sauerbraten is typically made with marinated beef, which is slow-cooked in a vinegar-based marinade. It’s often served with red cabbage and dumplings. 1)
Kraut und Rüben
This dish features a mixture of cabbage and turnips, often cooked with bacon and spices. It's a comforting and hearty dish, especially popular in winter. 2)
Dampfnudeln
A type of steamed yeast dumpling, Dampfnudeln can be served sweet or savory. When sweet, they are often paired with vanilla sauce or fruit compote. 3)
Reibekuchen
These are potato pancakes made from grated potatoes mixed with onions and spices, then fried until crispy. They are often served with applesauce or sour cream. 4)
Schnibbelbohne
A dish made with green beans, often sautéed with bacon and onions. It’s a simple yet flavorful side dish that highlights local produce. 5)
Flammkuchen
Similar to a thin-crust pizza, Flammkuchen is topped with crème fraîche, onions, and bacon. It’s a popular dish in the Alsace region and parts of Rhineland-Palatinate. 6)
Pälzer Saumagen
A regional specialty, Saumagen is a type of stuffed pork stomach filled with a mixture of minced pork, potatoes, and spices. It’s often served with sauerkraut and mustard. 7)
Weck, Worscht un Woi
This phrase translates to “bread, sausage, and wine,” representing a simple yet traditional meal in Rhineland-Palatinate. Weck refers to a bread roll filled with various types of sausage. 8)
Spießbraten
A popular dish made of marinated pork, Spießbraten is typically skewered and grilled over an open flame. It's often served with potato salad or sauerkraut. 9)
Zwiebelkuchen
A savory onion tart made with a yeast dough base and topped with sautéed onions, cream, and bacon. It’s a regional favorite, especially during the wine harvest season. 10)
Hunsrücker Schorle
A refreshing drink made from local wine mixed with sparkling water. It’s popular during warm months and pairs well with many regional dishes. 11)
Rheinischer Sauerbraten
A variant of the traditional Sauerbraten, this version features marinated horse meat, often served with a rich gravy and dumplings. 12)
Germknödel
A sweet yeast dumpling filled with plum jam or poppy seeds, served warm and often topped with melted butter and powdered sugar. 13)
Forelle Müllerin
A classic dish featuring trout that is pan-fried in butter and served with almonds and lemon. The region's rivers provide fresh fish, making this a popular choice. 14)
Rheinischer Käse
This refers to a variety of local cheeses, often enjoyed with bread and accompanied by a glass of regional wine. Each type of cheese has its own unique flavor profile and characteristics. 15)