Delicacies from the Mecklenburg cuisine

Mecklenburg cuisine is hearty, down-to-earth and closely linked to the nature and history of the region. Between the Baltic Sea, the lake district and vast fields, a regional food culture has developed over the centuries that is characterized by simplicity, seasonality and taste. Here, people cook what the land and water have to offer - fresh, honest and without frills.

Hearty meat dishes are typical of the region, such as the traditional Mecklenburg rib roast with baked fruit filling or tender braised roast venison from local forests. Fish lovers also get their money's worth: whether smoked eel, zander fillet from the clear lakes or marinated matjes - fish plays a special role in Mecklenburg cuisine.

Potatoes in all variations - affectionately known as "Tüffeln" - are a must. Whether as fried potatoes with bacon, in a hearty soup or simply with linseed oil and quark - they are an integral part of almost every meal. They are joined by popular classics such as kale with boiled sausage, red cabbage with apple or the famous "pears, beans and bacon" stew.

Home-made desserts such as red fruit jelly with vanilla sauce, sea buckthorn cream or Mecklenburg jelly await for a sweet finish. This shows that even in desserts, Mecklenburg cuisine thrives on a love of simplicity - with ingredients that everyone knows, but which surprise in their combination.

Anyone who tries Mecklenburg cuisine will taste the tranquillity and authenticity of the region - a culinary experience for connoisseurs who appreciate the real thing.