Regional recipes

Regional dishes from the saucepan

Mosel partner hosts are very much in favour of regional cuisine and the use of regional products.This includes soups and sauces refined with wine, desserts sweetened with honey, delicious vineyard peach liqueurs and herbs from their own kitchen gardens.

Alongside a variety of different meats options, fish dishes, served both hot and cold, are real specialities. These include smoked eel and baked trout as well as pickled roach – a favourite at Mosel wine festivals. Equally popular are beef with remoulade sauce, “Tresterfleish” (grape pomace-marinated pork), “Winzersteak” (vintner’s steak) and “Wingertspool”, which literally translates as vineyard stake but is in fact a handy wooden meat-filled skewer. Potatoes are also served in a variety of ways: as soup, potato pancakes, dumplings, steamed “Dämpesja” or boiled potatoes with herby quark cream cheese. “Tertlich” or “Cräwes”, potato purée with sauerkraut, is another regional favourite, and is often served as a hotpot with a knuckle of pork. And then there’s the pan and oven dishes, flavoured with smoked meats, onions and leeks; their preparation varies as much as their names, which include “Scholes” and “Debbekoche”. Depending on the season, asparagus in Riesling foam, and chestnut and walnut creations also enrich the menu.

Our Mosel partner hosts have recipes to share with you!

Starters to try

Ansicht auf ein leckeres Moselsüppchen.

Soups are a much-loved way of keeping warm in the winter months. This herb and Riesling soup is certain to be delicious.

Ansicht auf ein Ziegenfrischkäsetarte.

A real treat for the taste buds: flavoursome goats cheese with fresh wild garlic.


Ansicht auf eine Mousse von der Ruwerbachforelle.

A delicate mousse of Ruwerbach trout is paired with the flavours of juniper berry and thyme.

Main dishes to try

This main course will delight guests whatever the occasion.

Ansicht auf Rehnüsschen in Schlehensauce.

Fine game: delicious medallion of venison in sloe sauce.

Ansicht auf einen Winterlicher Zimtbraten.

This cinnamon roast recipe proves that cinnamon is also a great spice for use in hearty, savoury dishes.

Ancient Roman cuisine still provides a great taste experience for modern taste buds.

Desserts to try

Ansicht auf eine Rieslingcreme.

Riesling meets chocolate: Iced Riesling crème surrounded by a deliciously smooth chocolate sauce.

Ansicht auf Nougattörtchen mit Bananeneis und Marmelade.

A patisserie-level dessert and a crowning finale to your evening.


Little treats

A table full of delicacies. The foodistas will show you Mosel dishes with a touch of tapas...

If you’d rather indulge in the delights of our Mosel chefs...

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