The strong attachment that the Hunsrück has to the region around it is expressed in a multitude of ways. The pride we have in our local area really means a lot to us, which can be seen in our deep-rooted but modern regional cuisine.
The region has developed a cuisine dedicated to these traditions, in keeping with the growing desire among consumers to understand more about where their food comes from. High-quality products from regional producers have been given a part-traditional, part-modern twist and offer culinary enjoyment of the kind that’s often missing. Granny’s Kitchen, Dandelion Days and Potato Days are just 3 of the 6 events spread out over the course of the year which are hugely popular.
Traditional regional dishes for all times of year are just part of the culinary enjoyment to be had in the Saar-Hunsrück region.
Products from Ebbes von Hei producers have given traditional Hunsrück dishes a whole new lease of life, evoking memories of good, traditional Hunsrück cuisine amidst our hectic modern life, and bringing them back into people’s consciousness and back onto restaurant menus and into people’s ovens at home.
“Dishes from Granny’s Kitchen” are bound to bring memories flooding back for the older generation, and will hopefully make the younger generation realise that fast food and the like can’t compete with genuine Hunsrück cuisine, especially when it comes from top-class regional products and is creatively prepared.
When most people think of fish on the menu they think of fish from the sea, but lakes, rivers and fish farms in the Saar-Hunsrück region provide a home for a range of delicious fish. The clean waters of the Saar-Hunsrück region provide the perfect conditions for trout, char, pike and zander to thrive.
With the fish festival which takes place in spring every year, our restaurateurs offer you something very particular – a high-quality product from the region, sustainably raised and top quality. Wines from local vineyards in the wine-growing areas around the Mosel, Rhine and Nahe also round the festival off to perfection!
Dandelion greens, known in the local dialect as “Bettseicher” (bed-wetters), are a speciality which not only taste good but have also been known for centuries for their health-promoting properties. They can be cooked in a variety of different ways, and during the Dandelion Days festival in March/April every year you can taste a range of dandelion variations in local restaurants. Taste the Hunsrück in its original state – with dandelions from local producers.
Herbs don’t just have health benefits but are also very tasty, and often give a meal that final touch. As part of the 14-day herbal cooking course, our chefs show the importance of herbs in a cuisine which is traditional, but also modern and easy to cook. There are no restrictions on the ways in which herbs can be used, which means that even those who are sceptical about healthy eating will be impressed by how herbs can be such an incredible asset to a meal – which look good on the plate, taste good and enhance your overall well-being when you eat them. Learn about a different side of Saar-Hunsrück cuisine and be inspired.
It all started more than 20 years ago with the Hochwald Potato Days in Kell am See, which since then has become the Saar-Hunsrück Potato Days. The focus of culinary attention in the second and third week of October every year turns to the potato, which was often previously derided as a food for poor people.
Ever since this two-week event spread out from the Hochwald to cover the whole of the region around the Saar-Hunsrück Climb in 2015, more and more establishments as well as guests have got into the spirit of the 14-day culinary treat dedicated to all things potato-related. The wealth of ideas that our chefs have on how to cook this basic foodstuff during the Potato Days is truly impressive. The Saar-Hunsrück Potato Days festival is rounded off by a number of culinary or regional events organised by restaurants, towns, municipalities or associations.
The Saar-Hunsrück Wild Game Week rounds off our culinary calendar in style in the second week of November every year.
The vast expanses of forest in the area mean there is a long tradition of enjoying wild game. You can be sure that fresh game caught by local hunters is of the very best quality, because the wild game here live in the most natural conditions possible in our local forests.
The restaurants which take part in the Wild Game Week have a wealth of experience in cooking game. Part of the chefs’ philosophy is that the meat eaten during the event comes exclusively from local hunting grounds and more than just the prime cuts such as saddle of venison should be available. Crisply fried drumsticks, well-cooked roasts and tender ragout also appear on many menus and are becoming increasingly popular among our guests.