Westhofen

Himmel und Erde is a traditional dish originating as far back as the 18th century. Literally translated, the name of the dish means Heaven and Earth, derived from the old word for potatoes – Erdapfel. The dish consists of mashed potatoes that are paired with apple sauce. I... Read more

Saumagen is a German dish from the region of Palatinate, where it was created in the 18th century by local farmers as a way to use up leftover food. Translated as sow’s stomach, saumagen consists of potatoes, carrots, onions, and pork that have been seasoned and stuffed in a thick ... Read more

Kirschenmichel is a buttery German bread pudding enriched with sweet cherries. A common dessert in southern Germany, this sweet treat is typically flavored with cinnamon, cloves, Kirsch liqueur, vanilla extract, or almond extract. Moist and sweet, this bread pudding can be enjoyed warm, at room t... Read more

Muscheln rheinische art is a traditional dish originating from the Rhine region. The dish is made with mussels from the North Sea and white wine from the middle and upper Rhine region as key ingredients. The mussels are cooked in vegetable stock and white wine, then served in their shells with a ... Read more

Originally from Mainz, meenzer spundekäs is a type of traditional cream cheese dip or spread. It typically consists of a mixture of cream cheese, quark, sour cream, finely chopped onions, and garlic, seasoned with sweet paprika, salt, and freshly ground pepper. The dip is usually topped with... Read more

Appeltaat is a traditional version of an apple pie, originating from Rhineland. The pie is usually made with a combination of flour, butter, eggs, apples, sugar, sour cream, lemon zest, dry white wine, vanilla extract, raisins, almonds, and cinnamon. The dough is made with a mixture of butter, fl... Read more

Schwarzer magister is a traditional dessert that's especially popular in the region of Rhineland-Palatinate. It's usually made with a combination of zwieback rusks (or toasted white bread), prunes, eggs, lemon juice and zest, sugar, cinnamon, heavy cream, and salt. The prunes, lemon peel, sugar, ... Read more

Gedadschde is a traditional dish originating from the Palatinate region. These simple patties are made with a combination of mashed potatoes, flour, milk, salt, sugar, and oil. Shredded cheese can be added to the mixture if desired. The mixture is shaped into patties, then fried in oil on both si... Read more

Sugar beet syrup sold under the name Rheinisches Zuckerrübenkraut refers to the all-natural, concentrated juice of freshly harvested sugar beets from the German Rhineland-Palatinate region. It is made without the use of any additives simply by reducing the juice pressed from cooked ... Read more

Rhineland's apfelkraut is a reduced apple jam made from freshly harvested apples and pears. Unlike other preserves, this thick, almost syrup-like fruit spread is made mainly from stewed fruit juice, and it has a particularly smooth, velvety consistency. A daily favorite in Germany, apfel... Read more

Riesling most likely hails from the Rhine region of Germany, but it has shown great success in other European wine regions, primary Austria and Alsace, as well as the United States and Australia. However, the best expressions of the grape are thought to be in Germany where Riesling remai... Read more

Liebfraumilch is a semi-sweet German wine style produced in Rheinhessen, Pfalz, Rheingau, and Nahe wine regions. Although official regulations stipulate that at least 70% of the blend has to include Müller-Thurgau, Bacchus, Silvaner, or Riesling, most producers opt for Müller-T... Read more

Kuemmerling is a type of herb liqueur that is classified as a kräuterlikör. It was created by Hugo Kümmerling in 1938, and since 1963 the drink has been produced in Bodenheim. Although the exact recipe is kept secret, Kuemmerling is created with a large selection ... Read more