Welcome to
North Rhine-Westphalia is a destination that is big on creativity which can be seen through its UNESCO-listed industrial heritage sights and by exploring its artsy cities. The state’s capital, Düsseldorf, has a wealth of art museums worth visiting as well as a beautiful Old Town. Then there’s the cosmopolitan city of Münster with its 1,200 years of history. But the jewel of the region’s crown is the Aachen Cathedral.
North Rhine-Westphalia
Explore three of North Rhine-Westphalia’s cities
Take a tour of Aachen Cathedral
Münster
Aachen
Düsseldorf
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
Gallery
BACK
FACTS
Aachen Cathedral
Schweinshaxe
Peppered beef
Aachen Cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
Take a closer look
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Aachen Cathedral
Take a closer look
Schweinshaxe
Peppered beef
The cathedral is a very unusual amalgam of Carolingian (ie pre-Romanesque, with Byzantine influences), and much later Gothic architecture. It was a natural choice for the first UNESCO World Heritage site in the country.
Nuremberg Bratwurst
Go Inside
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Aachen Cathedral
Take a closer look
Schweinshaxe
Peppered beef
Aachen, aka Aix la Chapelle, sits in a border triangle with the Netherlands and the French-speaking part of Belgium, which makes its Christmas market a big hit. Its hot water spas made it popular with the Romans, and these days its location attracts a large student population, particularly in trendy Pontstrasse, and the lively streets around Frankenberg Castle.
Nuremberg Bratwurst
Go Inside
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Aachen Cathedral
Schweinshaxe
Peppered beef
The cathedral’s domed Octagon, its oldest part, is remarkable. Eight-sided and 32 metres high, its marbled orientalist interior has arches, pillars and a mosaic ceiling depicting Christ on his throne.
Nuremberg Bratwurst
Look down
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
Look up
Gallery
BACK
Aachen Cathedral
Schweinshaxe
Peppered beef
Inside Aachen Cathedral you will find the treasury which is revered as one of the most important of its kind in Europe. Everything within is gilded and glittering including the bust of Charlemagne, a marble sarcophagus, a pearl-adorned chasuble and the cross of Lothar.
Learn more
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Düsseldorf
Schweinshaxe
Peppered beef
Düsseldorf is the capital of North Rhine-Westphalia and a renowned city for art and culture. Kö-Bogen I and Kö-Bogen II are real architectural icons in the city centre and host stores, restaurants and cafes. Kö-Bogen II is also home to Europe’s largest green facade, stretching for eight kilometres and featuring 30,000 plants. There is even architecture to admire underground in the stations of the Wehrhahn line which are a result of a creative collaboration between architects, artists and engineers. Back above ground, head to the Media Harbour. Once the Rhine Harbour, the area has been transformed into an architecturally impressive complex including the ‘Dancing Houses’ by Gehry. Düsseldorf’s Old Town still entices visitors with its enviable culinary scene, including the world’s longest bar (a row of pubs next to each other) where you can order a pint of copper-coloured Altbier, a favourite with locals and visitors alike.
Nuremberg Bratwurst
Aachen
Münster
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
© Tourismus NRW e.V.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Münster
Schweinshaxe
Peppered beef
This city of seven universities (one headquartered in a baroque palace) is Germany’s cycling capital and you will hear locals tinkling their bells down the road. It’s a peaceful way to travel, apt for a city in which the Peace of Westphalia was signed in 1648, ending the Thirty Years War. The bikes all add to the city’s charm and neighbourhoods such as Kuhviertel have earned it the title of the ‘most liveable in the world’. History lovers should head to Prinzipalmarkt with its 48 beautiful buildings banded together to form an arcade. Another highlight is the Pablo Picasso Art Museums, one of many galleries found in the city. In fact, art can be seen almost everywhere, with the Sculpture Projects Münster showcasing the work of international artists in public spaces around the city. More art and exhibition spaces can be found along the Harbour District which has developed from an industrial goods area into a bustling spot for a stroll with harbour basin views, or a stop at one of the many pubs, cafes and restaurants.
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Düsseldorf
Aachen
© Münsterland e.V., Philipp Fölting
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Aachen
View the cathedral
Schweinshaxe
Peppered beef
It may be known for its UNESCO-listed heritage site, but Aachen is also a modern, bustling city thanks, in part, to its lively student population. Start by exploring the city’s 2,000 year history by wondering the Old Town. Be sure to peek inside the UNESCO-Listed Aachen Cathedral and also take time to admire the art-filled rooms of the historic Town Hall. Learn about Aachen’s thermal bath heritage at the classicist Elisenbrunnen before soaking in a spa for yourself at the likes of Carolus Thermen. For a modern look at the city, explore the vibrant Ludwig Forum which showcases modern art, tuck into sweet Aachen Printen in bustling bakeries and more.
Nuremberg Bratwurst
Düsseldorf
Münster
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
© Johannes Höhn, Tourismus NRW e.V.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Take a closer look
Throne of Charlemagne
Shrine of Charlemagne
Schweinshaxe
Peppered beef
Don’t miss the gilded Shrine of Charlemagne which has contained Charlemagne’s relics since 1215. The legend has it that he received relics from Jerusalem, including the swaddling clothes of the baby Jesus, the loincloth worn by Christ on the cross and the robe of the Virgin Mary.
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Throne of Charlemagne
Also called the imperial throne, Charlemagne’s throne was first mentioned in a text about the coronation of Otto I in 936. Since then, 30 kings have been crowned in this royal seat
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
AACHEN CAT
Wanderlust
Created on September 19, 2024
Start designing with a free template
Discover more than 1500 professional designs like these:
View
Urban Illustrated Presentation
View
3D Corporate Reporting
View
Discover Your AI Assistant
View
Vision Board
View
SWOT Challenge: Classify Key Factors
View
Explainer Video: Keys to Effective Communication
View
Explainer Video: AI for Companies
Explore all templates
Transcript
Welcome to
North Rhine-Westphalia is a destination that is big on creativity which can be seen through its UNESCO-listed industrial heritage sights and by exploring its artsy cities. The state’s capital, Düsseldorf, has a wealth of art museums worth visiting as well as a beautiful Old Town. Then there’s the cosmopolitan city of Münster with its 1,200 years of history. But the jewel of the region’s crown is the Aachen Cathedral.
North Rhine-Westphalia
Explore three of North Rhine-Westphalia’s cities
Take a tour of Aachen Cathedral
Münster
Aachen
Düsseldorf
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
Gallery
BACK
FACTS
Aachen Cathedral
Schweinshaxe
Peppered beef
Aachen Cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
Take a closer look
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Aachen Cathedral
Take a closer look
Schweinshaxe
Peppered beef
The cathedral is a very unusual amalgam of Carolingian (ie pre-Romanesque, with Byzantine influences), and much later Gothic architecture. It was a natural choice for the first UNESCO World Heritage site in the country.
Nuremberg Bratwurst
Go Inside
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Aachen Cathedral
Take a closer look
Schweinshaxe
Peppered beef
Aachen, aka Aix la Chapelle, sits in a border triangle with the Netherlands and the French-speaking part of Belgium, which makes its Christmas market a big hit. Its hot water spas made it popular with the Romans, and these days its location attracts a large student population, particularly in trendy Pontstrasse, and the lively streets around Frankenberg Castle.
Nuremberg Bratwurst
Go Inside
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Aachen Cathedral
Schweinshaxe
Peppered beef
The cathedral’s domed Octagon, its oldest part, is remarkable. Eight-sided and 32 metres high, its marbled orientalist interior has arches, pillars and a mosaic ceiling depicting Christ on his throne.
Nuremberg Bratwurst
Look down
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
Look up
Gallery
BACK
Aachen Cathedral
Schweinshaxe
Peppered beef
Inside Aachen Cathedral you will find the treasury which is revered as one of the most important of its kind in Europe. Everything within is gilded and glittering including the bust of Charlemagne, a marble sarcophagus, a pearl-adorned chasuble and the cross of Lothar.
Learn more
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Düsseldorf
Schweinshaxe
Peppered beef
Düsseldorf is the capital of North Rhine-Westphalia and a renowned city for art and culture. Kö-Bogen I and Kö-Bogen II are real architectural icons in the city centre and host stores, restaurants and cafes. Kö-Bogen II is also home to Europe’s largest green facade, stretching for eight kilometres and featuring 30,000 plants. There is even architecture to admire underground in the stations of the Wehrhahn line which are a result of a creative collaboration between architects, artists and engineers. Back above ground, head to the Media Harbour. Once the Rhine Harbour, the area has been transformed into an architecturally impressive complex including the ‘Dancing Houses’ by Gehry. Düsseldorf’s Old Town still entices visitors with its enviable culinary scene, including the world’s longest bar (a row of pubs next to each other) where you can order a pint of copper-coloured Altbier, a favourite with locals and visitors alike.
Nuremberg Bratwurst
Aachen
Münster
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
© Tourismus NRW e.V.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Münster
Schweinshaxe
Peppered beef
This city of seven universities (one headquartered in a baroque palace) is Germany’s cycling capital and you will hear locals tinkling their bells down the road. It’s a peaceful way to travel, apt for a city in which the Peace of Westphalia was signed in 1648, ending the Thirty Years War. The bikes all add to the city’s charm and neighbourhoods such as Kuhviertel have earned it the title of the ‘most liveable in the world’. History lovers should head to Prinzipalmarkt with its 48 beautiful buildings banded together to form an arcade. Another highlight is the Pablo Picasso Art Museums, one of many galleries found in the city. In fact, art can be seen almost everywhere, with the Sculpture Projects Münster showcasing the work of international artists in public spaces around the city. More art and exhibition spaces can be found along the Harbour District which has developed from an industrial goods area into a bustling spot for a stroll with harbour basin views, or a stop at one of the many pubs, cafes and restaurants.
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Düsseldorf
Aachen
© Münsterland e.V., Philipp Fölting
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Aachen
View the cathedral
Schweinshaxe
Peppered beef
It may be known for its UNESCO-listed heritage site, but Aachen is also a modern, bustling city thanks, in part, to its lively student population. Start by exploring the city’s 2,000 year history by wondering the Old Town. Be sure to peek inside the UNESCO-Listed Aachen Cathedral and also take time to admire the art-filled rooms of the historic Town Hall. Learn about Aachen’s thermal bath heritage at the classicist Elisenbrunnen before soaking in a spa for yourself at the likes of Carolus Thermen. For a modern look at the city, explore the vibrant Ludwig Forum which showcases modern art, tuck into sweet Aachen Printen in bustling bakeries and more.
Nuremberg Bratwurst
Düsseldorf
Münster
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
© Johannes Höhn, Tourismus NRW e.V.
Culture & History
Where to eat
Take a tour of
Aachen Cathedral
Aachen cathedral is the German equivalent of Britain’s Westminster Abbey. It is the burial place of the Emperor Charlemagne (who laid its foundation stone in 790AD) and the coronation church for a large number of subsequent German rulers, starting with Otto the First in 936AD.
BACK
Take a closer look
Throne of Charlemagne
Shrine of Charlemagne
Schweinshaxe
Peppered beef
Don’t miss the gilded Shrine of Charlemagne which has contained Charlemagne’s relics since 1215. The legend has it that he received relics from Jerusalem, including the swaddling clothes of the baby Jesus, the loincloth worn by Christ on the cross and the robe of the Virgin Mary.
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Throne of Charlemagne
Also called the imperial throne, Charlemagne’s throne was first mentioned in a text about the coronation of Otto I in 936. Since then, 30 kings have been crowned in this royal seat
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!