It used to be normal, then it got boring for many years because we were striving for the distant, now it is "fine". It is valuable, important . For nature, people, the development of society. It is a piece of responsibility: it is "regional" shopping and processing the food into delicacies .
I could write "Love goes through the stomach" . She is de facto too. Absolutely. The question I ask myself here is whether it is not too one -dimensional, because I want to experience the love for a city with all your senses. See, smell, taste, feel.
How can we experience this sensory trip - or this sensory stimuli - in a local, in Aachen? Very simple: culinary, Lucullic, individual and especially typically regionally , in the most beautiful ambience.
Katja Esser
Cooking blogger, author of the Dreiländerschmeck cookbook, passionate cook and mom. She knows best what you can do in Aachen. Follow her tips and get to know Aachen from a completely new perspective.
I take you first on my culinary journey to regional specialties and start with the courts that been conjured up and eaten with dedication and love for generations rice flatbreads , saubrats , heaven and ääd .
Café van den daele
Rice flatbades are offered in two special species in Aachen. The original Öcher flatbread and the Belgian flatbread are prepared on a yeast dough with rice pudding and egg yolk. The Öcher rice flatbread gets the special grade by lifting egg whites under the boiled rice pudding before baking. Both forms are a culinary highlight. In a beautiful ambience , located directly in the heart of the old town of Aachen , the Café van den Daele the perfect place on the corner of Körbergasse to enjoy rice flades according to its own family recipe with Belgian roots.
The Café van den Daele has existed since 1890. It is the oldest Aachen café in walls from 1655. Here you can feel the spirit of historical Aachen and the true confectional trade.
To the defensive blacksmith
The journey continues with a hearty way to the Aachen Sauerbraten . The roast of beef marinated in vinegar is traditionally prepared for family -owned recipes. Will find the “secret ingredients” of Aachen herb sprint, with beet or pear herb or raisins. A delicacy that can be eaten for the defensive blacksmith My tip: not visible and yet the small garden with an outdoor catering .
Restaurant Elisenbrunnen
Heaven and ääd , a must in Aachen, is so simple and yet so delicious . From the sky, the trees, the apples come from the earth the potatoes. Restaurant Elisenbrunnen conjures up this regional delicacy with fried blood sausage.
multifaceted menu , the culinary concept of the Aachen restaurant also includes the purchase of regional products such as prints, Öcher Pflaumenmus, eggs, Belgian cheese made of Bruges, tarts of the Aachen confectioner Lammerskötter , Fleisch and Fish local businesses (Fisch Zegel, Meat Meat Meisenberg and Bieverth). The border triangle has great culinary importance .
Oecher Eis-Treff
The culinary journey continues to delicious peculiarities of Aachen gastronomy, which show me in an interesting way how multifaceted pleasure can be designed.
It is on a classic basis, it is cute, creamy, vegan sweet tooth beat faster for a few days The vegan chocolate ice cream of the Oecher-Eistreff in the Frankenberg district. Marcel Schmitz created this recipe with vegan chocolate from Lindt, based in Aachen, with a lot of expertise and passion .
Leana and Luise
According to surveys, among the top three of the favorite ice cream varieties of German pleasure lovers: vanilla ice cream. to put on a crown your , you should indulge in the enjoyment of sprinkled rolls in the manufacturer Leana & Luise on the box trench. The topping of the Vanilleis are sprinkles of the Aachen bakery Moss.
Crazy sushi
herb print in Aachen's kitchens . But I am sure that I have never snapped wild combination In a fine company with salmon she became a crazy printed sushi roll . Kirsten Flach, owner of Crazy Sushi on Eupener Strasse, dared to do this combination.
La factory
The La Factory a special symbiosis of Aachen delicacies already mentioned for the new map.
The core question was: What do we conjure up from print, frit and blood sausage ? Fried blood sausage of the Aachen Fleischer Walldorf on apple and spitz cabbage salad, with fried apple pane and roasted onions a la Himmel and ääd, refined with classic prince-sauer roast sauce. What exciting composition!
La Fabrik restaurant is located in an old brick in an industrial style , located directly on the old viaduct. From spring the beautiful outdoor terrace a pleasure.
Café Fuchs
Your heart for the region, local and seasonal purchasing and the special processing at dining in individual atmosphere beats very high. Cara Stuhlweißenburg has created an oasis café Fuchs breakfast, salads, cakes, bowls, breads and, and, and, and, and, and ,. In the seasonally changing dining selection, she and her team offers, among other things, sourdough bread from the Eifeler bakery Breuer, honey from Geller, cheese from Krott, ancestry and delicious slow pork from the traditional meat shop Lennartz, asparagus from Heinsberg and much more. For example, if a vegetable dealer can deliver an incredible number of cucumbers, they are inserted, preserved. A great concept!
It is so multifaceted in Aachen. Regional diet and location , paired with creativity, passion and knowledge . An icing on the cake. And indeed, love here goes through the stomach. Love for Aachen. I can see them, taste, smell, feel.
