Baden cuisine

The cuisine of the German region of Baden is comparatively light and small among Germany's regional cuisines, but is regarded within the country as among the best.^[1]^[2] Baden has the highest density of starred-restaurants in Germany.

Baden is situated in volcanic soils and has Germany's warmest climate, permitting strong agricultural production of tobacco, wine, fruit and horticulture, including asparagus and chestnuts. Close proximity to France and Switzerland exert strong influences, including on home-cooking dishes. Some of dishes typical of the region include Baeckeoffe and Flammkuchen, Sauerkraut or Schäufele. Spätzle and egg pasta are made, using more eggs than in the neighboring region of Swabia. The mix of hearty and sweet dishes was adapted from Palatine cuisine, as was the voluminous use of a range of wines in a meal.^[3]

The region's fruits support a variety of fruity desserts and pastries, eaten at the German "Kaffee und Kuchen" (lit. "coffee and cake", similar to the British tea time). According to legend, the Baden city of Tübingen was where Black Forest gateau originated.

Appetizers

Flädle soup
Escargot soup
Valerianella mit Kracherle
Egg drop soup (similar to Italian stracciatella)

Main dishes

Roe deer roast, called "Rehrücken Baden-Baden"
Sulz
Egli
Schäufele
Landjäger
Bibbeliskäs (in the South also called "Bibbeleskäs", in the North "white cheese")
Käsespätzle
Maultaschen
Ox breast with horseradish sauce

Side dishes

Schupfnudeln (Bubespitzle)
Spätzle (also "Knöpfli")
Potato salad (usually mixed with a brew of meat broth, vinegar, oil, salt, pepper and mustard, but without mayonnaise)
Pancake
"Steamed potato", raw seared potato pieces which are then cooked in water and are subsequently seared once again until they are crispy
"Rauhbrägeldi", raw home fries
Pretzel

Sweet dishes

Kirschenmichel
Covered apple pie
Badischi Schärbe
Strübli
Ofenschlupfer
Scheiterhaufen
Schwarzwälder Kirschtorte
Wähe

References

^ Wieland Giebel (1 January 1993). The New Germany. Houghton Mifflin Company. p. 196. ISBN 978-0-395-66327-1. Retrieved 21 July 2013. The Baden cuisine is held by many to be the best in Germany, and one should certainly not miss the opportunity to savour it (together with a glass or two of the region's full-bodied wine) in one of the many inns in and around Freiburg. A local ...
^ Kappa Alpha Theta. May 1924. p. 421. Retrieved 21 July 2013. Later, when dinner is served — and the West Baden cuisine is justly famous — good fellowship and pep are to be rampant. A song contest, and a gay, jolly mixer will complete the first night. Saturday June 28 Saturday — for those who are so ...
^ Kristiane Müller (1991). The Rhine. Prentice Hall, APA Publications. p. 109. ISBN 978-0-13-470501-9. Retrieved 21 July 2013.

External links

Badische Küche Archived 2007-02-02 at the Wayback Machine

[Giebel1993-1] Wieland Giebel (1 January 1993). The New Germany. Houghton Mifflin Company. p. 196. ISBN 978-0-395-66327-1. Retrieved 21 July 2013. The Baden cuisine is held by many to be the best in Germany, and one should certainly not miss the opportunity to savour it (together with a glass or two of the region's full-bodied wine) in one of the many inns in and around Freiburg. A local ...

[2] Kappa Alpha Theta. May 1924. p. 421. Retrieved 21 July 2013. Later, when dinner is served — and the West Baden cuisine is justly famous — good fellowship and pep are to be rampant. A song contest, and a gay, jolly mixer will complete the first night. Saturday June 28 Saturday — for those who are so ...

[Müller1991-3] Kristiane Müller (1991). The Rhine. Prentice Hall, APA Publications. p. 109. ISBN 978-0-13-470501-9. Retrieved 21 July 2013.

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