Franconian cuisine
Franconian cuisine emphasizes meat and potatoes, as for example the best known specialties are Bratwürste and Schäufele with potato dumplings. Brotzeit is also highly valued. Despite some overlaps, it differs from Bavarian cuisine.
UnderstandUpper Franconia holds 3 culinary records: in Upper Franconia, there are 2,080 inhabitants per bakery or pastry shop, 1,540 inhabitants per butcher shop and 5,511 per brewery.
BratwurstsThe Bratwursts in Coburg are the largest with at least 31 cm, the coarse fullness in the pig intestine is usually roasted over the open pine cone fire, which gives the special aroma.
RoastIn Franconia there are potato dumplings for roasting (Gliis, Glees, Glus, Gniedli), not like in the south of Bavaria bread dumplings. Wheat for light bread is hardly grown, mostly barley was grown for brewing.
Other dishesThe popular three-course Fränkische Festtagsessen consists of the starter as a soup of beef broth with marrow dumplings (liver dumplings) and/or semolina dumplings, as a main course of beef cooked in soup vegetables…
SoupsSoups are very popular as starters, but also as main courses. There is often a soup of the day on the menu. Just ask the waitress which soup it is, she will be happy to give you more information.
Brotzeit). Main ingredients are often homemade sausage and cheese. An important component is the ham, cooked or smoked. A side dish to the snack is bread, preferably home-baked.
SnackAs in every other German city, there are of course also pizza and kebab to take away in Franconian cities.
Fish dishesTraditionally there are carp in months with a R in the name, from September to April. Mainly served with beer dough baked in fat or in a fish stock as Karpfen blau (carp blue).
SweetsNürnberger Lebkuchen (Nuremberg gingerbread) is a nice souvenir from the Franconian Christmas markets, especially from the Nuremberg Christmas market.
BeveragesFranconia can be roughly divided into beer and wine Franconia.
IngredientsHorseradish is an important ingredient in Franconian cuisine. It is particularly appreciated for "Krenfleisch" (cooked meat with horseradish sauce), but is also eaten freshly grated with coarse fried sausages.
Miscellaneous
Culinary calendarCulinary delights are often seasonal. Fruit and vegetables are tastier when they are harvested ripe. Meat and fish are also subject to seasonal influences.
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- Guide text adapted from the Wikivoyage article "Franconian cuisine" by its contributors, available under CC BY-SA 4.0. Read on Wikivoyage · Contributors · CC BY-SA 4.0
- Photo: Benreis, CC BY 3.0 via Wikimedia Commons