The cuisine of

Brandenburg Brandenburg (; nds, Brannenborg; dsb, Bramborska ) is a state in the northeast of Germany bordering the states of Mecklenburg-Vorpommern, Lower Saxony, Saxony-Anhalt, and Saxony, as well as the country of Poland. With an area of 29,480 sq ...

, a region of

Germany Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...

, is considered rather down-to-earth compared to other cuisines. Because many people in Brandenburg have Slavonic roots, the cuisine is very much influenced by their habits and customs, such as is the case in

Mecklenburg Mecklenburg (; nds, label= Low German, Mękel(n)borg ) is a historical region in northern Germany comprising the western and larger part of the federal-state Mecklenburg-Western Pomerania. The largest cities of the region are Rostock, Schweri ...

and

Pomerania Pomerania ( pl, Pomorze; german: Pommern; Kashubian: ''Pòmòrskô''; sv, Pommern) is a historical region on the southern shore of the Baltic Sea in Central Europe, split between Poland and Germany. The western part of Pomerania belongs to ...

Fish

Due to the numerous greater and smaller inland lakes in Brandenburg its cuisine features much fish. Particularly

pike Pike, Pikes or The Pike may refer to: Fish * Blue pike or blue walleye, an extinct color morph of the yellow walleye ''Sander vitreus'' * Ctenoluciidae, the "pike characins", some species of which are commonly known as pikes * ''Esox'', genus of ...

zander The zander (''Sander lucioperca''), sander or pikeperch, is a species of ray-finned fish from the family Percidae, which includes the perches, ruffes and darters. It is found in freshwater and brackish habitats in western Eurasia. It is a popul ...

eel Eels are ray-finned fish belonging to the order Anguilliformes (), which consists of eight suborders, 19 families, 111 genera, and about 800 species. Eels undergo considerable development from the early larval stage to the eventual adult stage ...

and carp are very popular and are ingredients in many dishes. A very typical fashion of preparation is the combination with Spreewaldsauce. Brassica rapa ssp rapa var pygmaea

Vegetables

Potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

is an essential ingredient in the cuisine of Brandenburg since

Frederick the Great Frederick II (german: Friedrich II.; 24 January 171217 August 1786) was King in Prussia from 1740 until 1772, and King of Prussia from 1772 until his death in 1786. His most significant accomplishments include his military successes in the S ...

encouraged its breakthrough through a royal decree. It is so important that some tourist activities are built around the potato and its importance for the population in Brandenburg, for example the tourist association of Fläming offers a "culinary potato tour" where the participants are guided to several

inn Inns are generally establishments or buildings where travelers can seek lodging, and usually, food and drink. Inns are typically located in the country or along a highway; before the advent of motorized transportation they also provided accommo ...

s which have innovative recipes containing potato on their menu. Very famous and almost internationally known is the

asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus '' Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...

grown in the surroundings of

Beelitz Beelitz is a historic town in Potsdam-Mittelmark district, in Brandenburg, Germany. It is chiefly known for its cultivation of white asparagus (''Beelitzer Spargel''). Geography Beelitz is situated about 18 km (11 mi) south of Potsdam, ...

. Most of the yieldings are sold in the area and especially to Berlin where during the asparagus season many restaurants offer ''Beelitzer Spargel mit Kartoffeln und Sauce Hollandaise'' (asparagus with potatoes and

hollandaise sauce Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well kn ...

Game and mushrooms

In the forested areas of Brandenburg such as the Schorfheide, and in the regions of Niederlausitz Fläming many dishes are featuring game and

mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

. In well-yielding years an abundance of

chanterelle Chanterelle is the common name of several species of fungi in the genera '' Cantharellus'', '' Craterellus'', '' Gomphus'', and ''Polyozellus''. They are among the most popular of wild edible mushrooms. They are orange, yellow or white, meaty a ...

s, chestnuts and

boletus ''Boletus'' is a genus of mushroom-producing fungi, comprising over 100 species. The genus ''Boletus'' was originally broadly defined and described by Carl Linnaeus in 1753, essentially containing all fungi with hymenial pores instead of ...

can be found in Brandenburgs forests and therefore also on the menus of

guesthouse A guest house (also guesthouse) is a kind of lodging. In some parts of the world (such as the Caribbean), guest houses are a type of inexpensive hotel-like lodging. In others, it is a private home that has been converted for the exclusive use ...

s and restaurants.

Regional specialities

A famous speciality food from the

Spreewald The Spree Forest (German: ''Spreewald'', ; Lower Sorbian: ''Błota'', i.e. 'the Swamps') is a large inland delta of the river Spree, and a historical cultural landscape located in the region of (Lower) Lusatia, in the state of Brandenburg, Ge ...

region are the Spreewald gherkins, which are protected by the EU as a Protected Geographical Indication (PGI). A very typical speciality of the region Niederlausitz are Plinsen which is a kind of pancake. Also in this region the famous linseed oil is extracted and used as an ingredient very frequently. For example one of the most famous dishes is potato with Quark,

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the ...

s and linseed oil. Another well-known dish which is also considered "national dish" of the region of Priegnitz is '' Knieperkohl'', a kind of pickled cabbage similar to

Sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferm ...

but containing not only white cabbage but also

collard greens Collard is a group of certain loose-leafed cultivars of ''Brassica oleracea'', the same species as many common vegetables including cabbage ( Capitata group) and broccoli ( Italica group). Collard is a member of the Viridis group of ''Brassica ...

(or leaves of

red cabbage The red cabbage (purple-leaved varieties of ''Brassica oleracea'' Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH ...

), kale and

grape leaves Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans. The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce ...

and cherry leaves.

Beverages

There are several breweries located in Brandenburg. The Klosterbrauerei Neuzelle produces a coloured black beer which was many years disputed about since the government of Brandenburg wanted to prosecute the brewery for selling and advertising it as

black beer , black beer, is a dark lager that originated in Germany. It has an opaque, black colour with hints of chocolate or coffee flavours, and is generally around 5% ABV. It is similar to stout in that it is made from roasted malt, which gives it its d ...

. A blossoming metropole of beer production was Bernau but the famous "Bernauer Bier" was last produced in Friedrichshagen, a district belonging to

Berlin Berlin ( , ) is the capital and List of cities in Germany by population, largest city of Germany by both area and population. Its 3.7 million inhabitants make it the European Union's List of cities in the European Union by population within ci ...

. In the surroundings of the town Werder (Havel) many fruits are grown and processed to fruit vines. There are also several

distilleries Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heat ...

manufacturing

fruit brandies In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particula ...

Literature

*Olaf Kappelt: Friedrich der Große - meine Koch- und Küchengeheimnisse, Berlin-historica Verlag, 2. Auflage, Berlin 2009, {{DEFAULTSORT:Cuisine of Brandenburg Cuisine