5 dishes of Düsseldorf, Germany

What to try in Dusseldorf

The region of North Rhine-Westphalia boasts famous natives: Ludwig van Beethoven, Heinrich Heine and Joseph Beuys were born here. But the gastronomic star has not escaped this land either. Here’s what to try in Cologne, Düsseldorf and Münster.

North Rhine-Westphalia is bordered by the Netherlands to the west and Belgium to the southwest. Many people come here to see the four UNESCO World Heritage Sites: Germany’s most visited landmarks Cologne Cathedral, Aachen Cathedral, Augustusburg Palace in Brühl and the Zehe Zollverein coal mine in Essen.

The blackened walls of Cologne Cathedral are familiar to everyone. But it wasn’t always like this: it was the environment that gave the cathedral its burnt appearance; soot, soot from the dwellers and the trains that passed by stained the soft white limestone.

The region has two famous beers: Kölsch from Cologne and Altbier from Düsseldorf . The famous Westphalian ham on the bone is always available to accompany them.

The ham is made from piglets raised in Westphalia, which are fed exclusively on acorns. The meat is then smoked using beech and juniper branches.

The kölsch has a bitter, hoppy taste and is drunk from 0.2 liter glasses. Because of its specific taste, which reveals itself only at a certain temperature, kölsch should not be drunk frozen.

In the historic center of Dusseldorf Altstadt there are about 260 snack bars, bars, breweries and cafes. This is where the famous old Westphalian dark, top-fermented beer, the Altbier, was invented. Twice a year, in winter and autumn, the breweries brew another kind of beer: a stick. It is stronger and reaches about 6%.

North Rhine-Westphalia is so fond of beer that there’s a rumor going around that they might not serve water in a restaurant, saying: “There’s water in the Rhine, we drink beer.”

If you still prefer non-alcoholic, try a Schorle. It’s a mixture of mineral water and juice. Sometimes wine or lemonade is used instead of juice.

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The locals are fond of mustard, and both Cologne and Düsseldorf have museums dedicated to it. Düsseldorf’s Löwensenf has become one of the region’s symbols.

Düsseldorf’s traditional sausage is Flönz. This blood sausage with stewed apples is poetically called “Heaven and Earth”.

The pea soup Ähzezupp is also worth a try.

Dusseldorf is also home to Halve Hahn, a curd cheese with cumin and onion, which is usually eaten with a rye bun.

Another local specialty is Riesling soup. It’s a creamy soup based on white Riesling wine, onions, chicken broth and cream. Depending on the region, blended potatoes, cheese, pumpkin and other products are added to the soup, and most often served with croutons.

In Cologne, don’t pass by the street food stalls, it’s one of the local specialties.

Gourmets won’t starve here either: there are more than 40 star restaurants in the region.

If you’re feeling romantically inclined and feel up to wrestling with windmills, take a ride on the “Westfalian Windmill Road”. The approximately 320 km long tourist route connects 43 windmills, watermills and horse mills, most of which are still in operation today, as well as the only floating mill of its kind near the town of Minden near Hannover.

Munster seems to have the secret of eternal youth: it is over 1,200 years old and can cope with anything. The city has always played a key role in the Westphalian region: a bishop’s residence, a member of the Hanseatic League and a university center. In world history Munster entered as the city where the Peace of Westphalia was signed.

The city is great for outdoor activities. The bicycle is a favorite means of transport for Munster residents. Every day, 100,000 citizens ride their bikes through the city, which, according to statistics, has at least two bikes for every inhabitant.

Even the protagonist of the most popular German detective series “Crime scene” switched from a car to a bicycle in Munster, and we advise to follow his example. In the city dialect, the bicycle is called a “leetze”.

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10 Traditional Düsseldorf dishes worth the trip for

Ten traditional Düsseldorf dishes worth the trip for

10 Traditional Düsseldorf dishes worth the trip for

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The food in Düsseldorf is famous for its variety and deliciousness. While Düsseldorf boasts many great restaurants offering almost every cuisine you can think of, the traditional cuisine of the city is also worth the trip. Some of the traditional dishes available in Dusseldorf are North Rhine Westphalia (NRW) specialties, served with a special Dusseldorf touch.

Halve Hahn.

This simple, small vegetarian dish consists of half a slice of rye bread with a spoonful of butter and cheese. It is served with onions, brine and mustard. In Düsseldorf, the cheese served with Halve Hahn is Mainz cheese made from skimmed and acidified milk, while other cheeses are served elsewhere in NRW.

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Rheinischer Sauerbraten

Sauerbraten, or sour roast, was traditionally made with horse meat, but has now been replaced by beef, pork, venison or lamb. Sauerbraten is made by marinating the meat in vinegar, wine, spices and herbs for several days before roasting, which makes it juicy, sweet and sour and so soft it melts in the mouth. In Düsseldorf, sugar, beet syrup and raisins are added to the dish, and it is served with applesauce, potato dumplings and cabbage.

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Westfälischer Pickert

Westfälischer Pickert, or “Westphalian potato pancake,” has been a popular dish in NRW since the 18th century. The pancake batter is made from potatoes, eggs, and flour and is cooked in a pan. It can be served with sugar, butter and marmalade or with meat.

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Himmel and Erde

Himmel and Erde, which translates to “heaven and earth,” are named after its two most important ingredients: apples (from heaven) and potatoes (from earth). Traditionally, the dish consists of black pudding, applesauce, mashed potatoes and onions with certain regional variations. In Düsseldorf this dish is known as Himmel und Ähd, and thin slices of apple (often caramelized or sprinkled with powdered sugar) are served instead of the traditional applesauce. Many restaurants in Düsseldorf also include sausages in the dish.

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Grünkohlessen

Grünkohlessen is a traditional German dish that is very popular in Düsseldorf. This hearty dish consists of cabbage, sausages, baked sweet potatoes, bacon and mustard. It is traditionally a winter dish and is often associated with fun and festivals.

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Westfälische Rinderwurst

Rinderwurst is a traditional dish of beef sausage, vegetables, barley or oat flour, butter and various spices. In Düsseldorf, as well as in some other parts of NRW, this dish is served accompanied by bread and boiled potatoes, making it a filling and hearty meal.

Rheinischer Döbböoche (Döppekooche)

The Rheinischer Döbbekooche is a potato cake that was historically consumed by poor people on St. Martin’s Day when they could not afford goose. It is made of grated potatoes, eggs, spices and onions, with sausage and bacon often added. The mixture is then baked for several hours, resulting in a texture.

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Westphalian Pumpernickel

Westphalian pumpernickel is a special bread belonging to the NRW region. It is made from rye flour, sugar beet syrup and malt extract. It is thoroughly mixed (traditionally the legs are used) and baked at a low temperature. Traditionally it was baked for more than 24 hours, giving it a brick-like texture. But nowadays, it is baked for only a few hours, giving the bread a rustic look and sweet flavor. This bread is usually allowed to sit for about a week before being served.

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Blutwurst

Blutwurst, or blood sausage, is made from pork left over from the slaughter. Other ingredients added to the dish include beef or lamb, onions, oatmeal, milk, thyme, and herbs. The plate is thickened with blood. The mixture is then turned into smoked or air-dried sausages. Blutwurst is usually dark brown in color and is usually served with bread, mashed potatoes and salad.

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Miesmuscheln

Miesmuscheln, or mussels cooked in white wine, is a delicacy usually eaten accompanied by rye bread soaked in butter. Historically, the mussels for this dish were usually harvested in the Rhine Delta and rarely reached Düsseldorf. But with improvements in river transport, Miesmuscheln has become very popular in Düsseldorf.

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