Baden cuisine

The Baden cuisine is considered one of the best in Germany. Baden has the highest regional concentration of Michelin - restaurants for Germany; similar to the neighboring Alsace region of France.

Baden had the natural area by the upper Rhine valley with the warmest climate in Germany, fertile volcanic soils, partially used already in Roman times mineral springs and spas and excellent verkehrlicher development and the proximity to France and Switzerland significantly better conditions for the development of quality gastronomy as Württemberg or even Bavaria. Specialty crops such as tobacco, wine, fruit and horticulture and vegetable crops also have a national economic importance and allow the inhabitants, catering as well as a large number of tourists and spa guests a wide selection of local products. Vegetables asparagus and chestnuts are just as skillfully processed as offal and snails. A variety of fruity desserts and pastries is available for the classic coffee and cake board.

Given this important gastronomic traditions might have been surprised at how little dishes are also very specific and unmistakable Baden. First, Baden itself has - and therefore its local cuisine - between Konstanz and Wallduern large regional differences. Many basic recipes and ingredients were taken from neighboring regions and countries and varied. This happened but lighter and French, as in other German regional cuisines that are more related to a former "poor people food" and peasant ribaldry as in Swabia, the Palatinate and Bavaria.

Genuin Baden are the high quality and selection of locally available ingredients and the distinct culinary tradition that receives and combines a number of influences. The Baden cuisine revels in fruits, herbs and vegetables, game, poultry and fish, smoked and cured meats, wines, brandies, beers and juices from local production. Rumor In spaetzle ( " Knöpfle " ) and egg noodles give the Baden, against the Swabian neighbors tend to have more eggs. In contrast, the famous Black Forest cake was probably invented just in the Württemberg Tübingen, but goes back to a simple as well as tasty Black Forest dessert from cherries, kirsch and cream.

The home-style regional cuisine has increasingly incorporated suggestions from the Alsace and Switzerland. With the Alsace she also shares specialties such Baeckeoffe and quiche, fine sauerkraut or pork shoulder, without the otherwise typical excessive fat and flour addition. From the Palatinate cuisine about the unusual combinations of desserts and savory dishes have been adapted together is the generous use of very sophisticated wines for dinner.

Starters

  • Flädlesuppe
  • Badische snail soup
  • Lamb salad with croutons,
  • Inlet soup (meat or vegetable broth with beaten egg)

Main dishes

  • Venison Baden -Baden
  • Sulz
  • Egli
  • Schäufele
  • Landjäger
  • Bibbeliskäs ( in southern Baden called " Bibbeleskäs " in northern Baden "White Käs " )
  • Käsespätzle
  • Ravioli
  • Brisket of beef with horseradish sauce
  • Potted Veal
  • Metzelsupp

Trimmings

  • Noodles ( Bubespitzle )
  • Spaetzle (also called " Chnöpfli " )
  • Potato salad
  • Pancakes ( pancakes)
  • " Stewed potatoes ", seared raw potato pieces that are ready to be cooked in water and then re- crisp fried
  • " Brägeli " or " Rauhbrägeldi " raw fried potatoes
  • Pretzel

Desserts

  • Kirschenplotzer ( A layer cake on the base of biscuit and cherries )
  • Apple-pie
  • Badischi Schärbe
  • Strübli
  • Ofeschlupfer
  • Pyre
  • Black forest gateau
  • Flan
Upper Rhine Plain Valerianella Žemlovka Baden (wine region)
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