Traditional Lower Saxony dishes are as varied as the Lower Saxony landscape itself. However, one thing is common to all: they have all shaped the Lower Saxony food and drink culture, contribute to the identity of the region and often have an importance that goes beyond the borders of the state. Some areas have even developed regional brands to identify their produce. One example of this is the “Typisch Harz” label, which denotes the unique quality of produce genuinely produced in the Harz mountains region.
Whether Lüneburger Heide potatoes, asparagus, apples and cherries from the Altes Land region, East Frisian tea, Brunswick Mumme beer, Heidschnucke mutton or game - the taste of Lower Saxony produce is guaranteed to win you over. Other traditional products include Wendland “Wedding” soup and Altland apple brandy. The East Frisian man’s tea is the native Emslander’s schnapps. Fruit schnapps and corn schnapps are as traditional in Lower Saxony as genuine East Frisian tea with Kluntje (sugar) and Wölkje (milk). The Lüneburg Heath region is also known for its unmistakeable potato schnapps.
And not forgetting fresh North Sea fish, and naturally also North Sea crab. What else do Lower Saxony’s regions have to offer? Buckwheat, for example, a traditional grain that grew very well in the past on the barren moor and heathland. Delicious buckwheat pancakes and buckwheat cake are two products that have their roots in the Lower Saxony region.
The town of Oldenburg is the bastion of Lower Saxony kale growing, served with Pinkel smoked Kaszanka sausage or Bregenwurst pork sausage, depending on the region. And the Brunswick regional name for kale also translates as “brown cabbage” – could it maybe be because of the “brown” in the name of the town?
