Specialties

Every region has its own culinary characteristics. So does the Sauerland. Indulgence is at home here. The regional cuisine of the Sauerland is extremely varied because agriculture has always been one of the people's main occupations.

The best meat and fresh milk from local cows and cattle, the vast forests provide game of all kinds, and the reservoirs give access to all kinds of fish. Farmers' cheese dairies have developed, which process the milk from cows and goats into delicious raw milk cheese. Organic chicken farming provides fresh eggs and the region's beekeepers "let produce" - namely tasty, golden honey. Not forgetting the potato, which is grown everywhere here, and of course the Westphalian pumpernickel, a dark, extremely hearty bread that is often served with ham and cheese.

The stars in Sauerland bring the best of Sauerland cuisine to the table. The "Potthucke" is at home here, as are other hearty dishes where home-made food sets the tone.

Have a look at the recipes - Here you will also find some recipes from Sauerland cuisine. Have fun cooking them!

The stars in the Sauerland are well sorted when it comes to wine. Our own wine cellars, some with up to 500 exquisite wines, a carefully selected range of German and international wines and experienced sommeliers who will recommend the best of them to you. Good food is often accompanied by good wines. This is also the case here, where you can experience complete enjoyment.

There is a rather unusual concentration of large and small breweries in the Sauerland. In addition to the three major brands Krombacher, Veltins and Warsteiner, there are several small private breweries that brew excellent beers from the abundant, good water. A freshly tapped beer in the evening is always a pleasure.