Mosel cuisine

Sumptuous dishes for food lovers

Mediterranean influences with Roman origins and inspiration from the haute cuisine of nearby France shape our regional cuisine that is based on fresh ingredients only found in the Mosel area. Riesling, Elbling, vineyard peach liqueur, marc and cider aren't just typical accompaniments to food, they're great ingredients too. They add that special note of flavour to gourmet soups, desserts and cakes, spreads and jams, dressings and sauces.

Ansicht auf ein Rieslingschaumsüppchen.
Ansicht auf ein hochwertig angerichtetes Gericht im Schiller´s Manufaktur.

Mosel Kir is the perfect aperitif for any menu, consisting of vineyard peach liqueur and select sparkling wine. And Riesling in particular goes well with every course of an indulgent culinary experience. A Riesling herb soup, made using fresh vegetables and herbs from the gardens of the Mosel region, country cream and semi-dry Riesling, is a perfect starter. A Riesling wine jelly with vanilla sauce is an excellent way to end a gourmet menu typical of the region. And in between the two? Mosel zander wrapped in Riesling vine leaves with a saffron and Rivaner sauce for fish lovers, asparagus with a Riesling foam for vegetarians and Riesling duck with creamy potato purée and sauerkraut with grapes for those who prefer a gourmet meat dish. These are just a few examples of main dishes that conjure up the flair of the Mosel region.

Many Mosel wine locations also have their very own delicious charms, such as the stretches of majestic walnut tree avenues along the river banks. They provide the ingredients for crisp salads, sweet desserts, liqueurs and pestos. Numerous restaurants and other hospitality venues have fresh, house-made walnut delicacies on their menus… a must for all those who enjoy a bit of extra indulgence.

Hearty dishes for outdoor enthusiasts

Ansicht auf Winzerbrot.
Ansicht auf ein moseltypisches Gericht.

Rustic Mosel cuisine originates from the winemakers, who turn fresh, honest ingredients into hearty meals to be enjoyed. “Tresterfleish” (grape pomace-marinated pork) or wild boar red wine ragout, local “debbekoche” or “scholes” (potato bakes), “tertich” or “cräwes” (potato purée with sauerkraut), onion tart or Riesling pudding… everything is rich and wholesome. So, it’s perfect for people who want to fortify themselves in the most delicious way when exploring the Mosel by bike on the Mosel cycle path or on foot along the Moselsteig trail. And quality is guaranteed. Select and certified butchers, for example, refine the premium quality game meat and deliver it fresh to hospitality venues.

And a little culinary excursion into Mosel culture along the way can’t hurt. Debbekoche, or scholes as the bake is called in the Middle Mosel area and around Trier, is a delicious oven-baked dish made with fresh potatoes, juicy cured belly of pork, eggs, spices and more. Tertich (as it is known in Trier) or cräwes is a well-seasoned hot pot that was traditionally taken up into the vineyards. Pork ribs, sauerkraut, potatoes, bacon, seasoning and a little wine come together to make a most satisfying meal.

The most famous Mosel speciality has to be Tresterfleish (pork marinated in grape pomace), of which there are several delicious versions. Originally, the well-seasoned meat would be hung in a pot still while the pomace distilled. The result of being slow-cooked for hours: a very tender, extremely aromatic roast. In today's Mosel cuisine, the meat is marinated for days in a fine wine and pomace broth, which gives it its distinctive flavour. Every winery and restaurant has its own secret recipe for this; it’s worth a taste!

Discover the Mosel cuisine in our restaurants!

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