Gastronomy guide Saar-Obermosel

The cuisine is as varied, creative and flavoursome as the landscape of the Saar and Upper Moselle. This makes it all the more difficult to name a clearly typical dish for the region. Nevertheless, there are a number of traditional dishes from the past that have been rediscovered and have found their place on menus. For example, ‘boiled beef with remoulade sauce’ (traditionally always served at ‘Kirmes’ or other festive days), Kassler with ‘Kappes Teerdisch’ (the mixture of mashed potatoes and sauerkraut used to be carried to work in the vineyards or fields by winegrowers or farmers in ‘Henkelmännchen’), Brawn with roast potatoes, ‘Kromperschniedscher’ (potato pancakes), onion tart and Federweißer, ‘Flieten’ (crispy spiced chicken wings) or Hamm mat Fritten an Zalot (cooked farmer's ham with chips and salad) - originally from Luxembourg and mainly served on the Upper Moselle. Fish and game from local waters and forests are also typical of the region, as are other dishes prepared using produce from regional producers.

We wish you bon appétit!