Cycle tour along the German coast

A Taste of the Coast

The salty breeze, the gentle rhythm of the waves, and the endless horizon all shape the cuisine of this region. Where the sea is life itself, culinary treasures emerge—deeply rooted in fishing traditions yet infused with the fresh creativity of coastal living. From freshly caught fish and hearty stews to delicate sweet treats, the flavors of the coast tell stories of generations who have thrived in harmony with the sea.

Set off on a culinary cycling journey where every pedal stroke leads to new flavors and a deeper connection with the region’s soul. Pause at one of the many inviting cafés or seaside restaurants along the route — and savor the moment, letting the taste of the coast linger with you.

Fish and Seafood – The Heart of North German Coastal Cuisine

Fish plays a special role in the cuisine of the North and Baltic Sea regions. These coastal areas have long been shaped by fishing, so you’ll find many delicious fish specialties on restaurant menus. Herring, cod, plaice, and mackerel are especially popular — true classics that perfectly capture the flavors of the region.

Kieler Sprotten (Kiel sprats) – From Eckernförde to the World

“In Eckernförde, people knew how to turn silver into gold!”

popular saying

This popular saying refers to the sprat — a small fish that shimmers silver in the water and takes on a beautiful golden hue when smoked.

These tiny smoked fish are a beloved specialty of the North German coast. With their rich, smoky flavor, they’re often enjoyed as a snack or appetizer, traditionally served with bread and butter.

Did you know that sprats were originally caught and smoked in Eckernförde, about 25 km northwest of Kiel? As early as the 19th century, they were packed in wooden crates and shipped by train. At the nearest station in Kiel, the freight stamp “Kieler Hauptbahnhof” was applied — and that’s how they earned the name “Kieler Sprotten,” known and loved worldwide ever since.

Fischbrötchen (Fish Rolls)

Along both the North Sea and Baltic coasts, the famous Fischbrötchen are a true institution. A fresh bread roll filled with fish fillets — whether mackerel, herring, or salmon — is a must-try for anyone visiting the coastal region. They’re often topped with onions, lettuce, and a flavorful sauce to suit your taste. The Fischbrötchen is more than just a snack; it’s a symbol of the maritime lifestyle that has been cherished here for centuries.

Labskaus

At first glance, this traditional dish might seem a little unusual — but its flavor is undeniable. Labskaus originated as a sailor’s meal, made from corned beef, potatoes, and beets. When the ship’s cook (Smutje) had pickled herring and a fried egg available, they were added in as well. Today, Labskaus is often served with pickled gherkins on the side, completing this hearty coastal classic.

Austern Sylter Royal (Sylter Royal Oysters)

These exquisite oysters are a specialty of the island of Sylt and have been cultivated in the Wadden Sea off the island since 1986. They are known for their delicate yet rich flavor and wonderfully tender texture. Often served raw, a simple squeeze of lemon or a dash of Worcestershire sauce perfectly enhances their natural, ocean-fresh taste — a true coastal delicacy.

Eel in Dill Sauce

A beloved specialty of Baltic Sea cuisine, eel is served in a gentle dill sauce that lends a fresh, fragrant note to the dish. The eel’s tender, rich flesh perfectly complements the bright herbal flavor of the dill. Often paired with potatoes, this dish offers a comforting and flavorful experience.

Greetsiel: Crabs with fried eggs and salad

DZT/Eva Fischer

Beach on the Wadden Sea with beach chairs; Mudflat hiking center East Friesland

Flensburg: Relaxing on the wall of the marina with view of the old town with St. Mary's church

Hearty Meat and Vegetable Specialities

Beyond the seafood, the coastal regions boast a range of flavorful meat and vegetable dishes that are well worth trying on your cycling adventure. Here, we highlight four of these delicious local favorites.

Salzwiesenlamm (Salt Marsh Lamb)

These fluffy, woolly creatures are as much a part of the coast as the dikes themselves. Grazing peacefully on the salt marshes between the open sea and the dikes, they develop wonderfully tender and flavorful meat. This prized lamb is often enjoyed as stuffed roasts, hearty stews, or juicy chops. Marinating it in wine, vinegar, or buttermilk is a beloved tradition that brings out its rich, savory character.

Snirtjebraa (Sliced Pork Roast)

A beloved traditional dish from northern Germany, especially popular in Friesland, Snirtjebraa features pork roast cut into strips and seared until nicely browned. The meat is then slowly braised to achieve a tender, melt-in-your-mouth texture. This hearty dish is typically served alongside classic sides such as boiled potatoes, sweet beets, or tangy red cabbage, making it a comforting staple of the region’s home cooking.

Wittmund: Flock of sheep in a meadow on the Wadden Sea; Mudflat hiking center East Friesland

DZT/Florian Trykowski

Schnüsch

Schnüsch is a beloved traditional stew from northern Germany, born in the rustic kitchens of the countryside. This hearty, meat-free dish brings together simple ingredients like potatoes, beans, carrots, and peas — staples that no version of Schnüsch would be without. Served with a rich, creamy sauce, it’s pure comfort food — the perfect way to warm up and feel at home during the colder months.

Grünkohl

In North Germany, kale is simply part of life — especially in winter. People say every home cook has their own way of preparing it, and it’s true: no two Grünkohl recipes are ever quite the same. Traditionally, this hearty winter vegetable is simmered slowly and served with plenty of bacon, sausage, and potatoes — a true taste of cozy coastal living.

Kluntjes and Wulkje – Experiencing East Frisian Tea Culture

In East Frisia, tea is more than just a drink — it’s a cherished tradition known as Teetied. It all begins with a Kluntje — a large crystal of rock sugar — placed carefully into the cup. Then comes the hot tea, poured gently over the sugar until the cup is only half full, leaving the Kluntje peeking out above the surface. If you listen closely, you’ll hear it crackle as it melts — a small, comforting sound that signals the tea is ready. Next, a splash of cream is carefully poured along the inside of the cup. A delicate Wulkje, or "little cloud," floats up through the tea without being stirred. And here’s the important part: you don’t stir. The true East Frisian way is to enjoy each sip just as it comes — first the creamy top, then the strong, robust tea, and finally the sweet surprise of the Kluntje at the bottom. It’s a simple yet beautiful ritual, a moment of warmth and calm that you shouldn't miss on your journey along the North Sea coast.

Lübeck Marzipan – A Sweet Tradition with Worldwide Fame

Lübeck marzipan is more than just a delicate treat — it’s a piece of North German cultural history. This sweet delight made from almonds and sugar traces its roots back to the Middle Ages when Lübeck, as a Hanseatic city, maintained close trade ties with the Orient. High-quality almonds arrived by sea to Lübeck — along with the knowledge of crafting fine marzipan.

Originally, marzipan wasn’t seen as a mere indulgence but as a medicinal remedy. Medieval apothecaries sold it to treat a variety of ailments — from digestive troubles to heart health. Almonds were believed to have particularly strengthening properties, and sugar was as precious as medicine. It wasn’t until the rise of the sugar bakers’ guild that marzipan became a sweet luxury enjoyed by nobility and the wealthy bourgeoisie. By the early 19th century, marzipan had become affordable enough for the wider population to savor this beloved specialty.

Olaf Malzahn

www.anibaltrejo.com/Anibal Trejo

Conclusion

The culinary specialties of the North and Baltic Sea regions are wonderfully diverse, flavorful, and deeply rooted in tradition. While fresh fish and seafood naturally take center stage, hearty meat dishes also play a key role in shaping the region’s cultural identity. Coastal cuisine is not only a treat for the palate but also a window into the history and way of life of the people who have lived in harmony with the sea for centuries.

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