Culinary delights

When thinking of Luebeck you undoubtely think of Marzipan, too.
In the 16th century it was used as a remedy and pharmacies only were allowed to produce it. No need to say that only nobility was able to afford it anyway. It was no earlier then the late 18th century when marzipan at last made its way to bakeries and pastry shops and then became affordable.

The Niederegger House in Luebeck and its marzipan are well-known across the world. Visitors can indulge in the many marzipan specialities either in the café, which opened its doors in 1806, or in the shop. If you want to learn more about this marvellous almond and sugar speciality visit the Marzipan salon on the second floor. The museum shows the long journey marzipan has made of a period of many centuries from its oriental origins to the Hanseatic city on the river Trave.

When buying „Luebeck Marzipan“ you can be rest assured that it was definitely produced in Luebeck. The brand is legally protected. „Luebeck Marzipan“ not only has to be produced here but also has to be of an exquisite quality.

Never heard of or tried rollmops? Rollmops is made from herring that was headed, boned and stripped off all inner organs and fins. Then it is pickled for 35 days in brine made of salt and vinegar.
The marinated fish is wrapped around a small piece of gherkin or pickled gherkin and some onion rings and fixed with a wooden toothpick.

Rollmops is finger food and therefore cutlery is not needed at all. It is a fix part of a big breakfast or brunch enjoyed after a night of drinking and is said to be good for curing hangovers.

Legend says that rollmops as a dish was invented in Berlin in the 19th century.

This kind of fish processing was a new way of keeping fish fresh for longer when transporting it from the coast inland. Apart from its distinctive delicious taste, rollmops hardly as any fishbones left as the pickling in vinegar dissolves small bones.

Flatfish like plaice and flounder are amongst the most popular and most enjoyed fish from the Baltic Sea. For the most part they are served pan-fried.

Plaice caught in spring is also called May plaice and is particularly valued due to its incredible tenderness.

Sea-buckthorn is a shrub that is typical to the landscape and scenery along the Baltic coast. It grows best on sandy soil, rocky cliffs and slopes and in dunes. Its bright orannge coloured berries have a distinctively acidic taste and are full of vitamin C, flavonols, carotenoids and vitamin B12.

Buckthorn produce enjoy a good reputation as a dietary supplement. Nowadays you can purchase buckthorn juice, wine, liquor or jam in health shops and some supermarkets.