It used to be normal, then it became boring for many years because we were striving for the distant, now it is "fine". It is valuable, important. For nature, for people, for the development of society. It is a piece of responsibility: IT is "regional" shopping and processing food into delicacies.
I could write "The way to the heart is through the stomach". In fact, it does. Absolutely. The question I ask myself here is whether it's not too one-dimensional, because I want to experience love for a city with all my senses. Seeing, smelling, tasting, feeling.
How can we experience this sensory journey - or these sensory stimuli - in a local, Aachen way? Quite simply: culinary, epicurean, individual and, in particular, typically regional, in the most beautiful surroundings.
Katja Esser
Cooking blogger, author of the Dreiländerschmeck cookbook, passionate Öcherin and mom. She knows best what you can do in Aachen. Follow her tips and get to know Aachen from a whole new perspective.
First, I'll take you on a culinary journey to regional specialties, starting with the dishes that have traditionally been prepared and eaten with love and dedication in Aachen for generations: Rice pancakes, sauerbraten, Himmel und Ääd.
Café Van den Daele
Rice pancakes are offered in Aachen in two special ways. The original Öcher Fladen and the Belgian Fladen are prepared with rice pudding and egg yolk on a yeast dough. The Öcher Reisfladen is given a special touch by folding beaten egg whites into the cooked rice pudding before baking. Both versions are a culinary highlight. Located in a beautiful setting right in the heart of Aachen's old town, Café Van den Daele on the corner of Körbergasse is the perfect place to enjoy rice cakes made according to a family recipe with Belgian roots.
Café Van den Daele has been around since 1890 and is the oldest café in Aachen, housed within walls dating back to 1655. Here you can feel the spirit of historic Aachen and the true confectioner's craft.
To the fortified blacksmith
The journey continues with a hearty Aachen sauerbraten. The roast beef marinated in vinegar stock is traditionally prepared according to family recipes. The "secret ingredient" is Aachener Kräuterprinte, with turnip or pear cabbage or raisins. A delicacy that can be eaten very well in the restaurant Zum Wehrhaften Schmied, which has been a pub since 1914, on Jakobstraße. My tip: The small garden with outdoor dining is invisible and yet very special.
Restaurant Elisenbrunnen
Himmel und Ääd, a must in Aachen, is so simple and yet so delicious. The apples come from the sky, the trees, and the potatoes from the earth. The Elisenbrunnen restaurant conjures up this regional delicacy served with fried black pudding.
The culinary concept of the Aachen restaurant includes not only a very diverse menu but also the purchase of regional products such as Printen, Öcher Pflaumenmus, eggs, Belgian cheese from Bruges, cakes from Aachen confectioner Lammerskötter, meat and fish from local businesses (Fisch Zegel, Fleischerei Meisenberg and Bieverth). The border triangle has great culinary significance here.
Oecher Eis-Treff
The culinary journey continues with delicious specialties of Aachen's gastronomy, which show me in an interesting way how multifaceted enjoyment can be.
It has a classic base, it is sweet, creamy, vegan and has been making the hearts of many sweet tooths beat faster for a few days now. The vegan chocolate ice cream from the Oecher-Eistreff in the Frankenberger Viertel. Marcel Schmitz created this recipe with vegan chocolate from Lindt, based in Aachen, with a great deal of expertise and passion.
Leana and Luise
According to surveys, it is one of the top three favorite ice cream flavors among German connoisseurs: vanilla ice cream. If you want to top off your passion, you should indulge in the crumble roll ice cream at the Leana & Luise ice cream parlor on Boxgraben. The topping for the vanilla ice cream is sprinkles from Aachen bakery Moss.
Crazy Sushi
Time and again, we discover the classic herb printe in Aachen's kitchens. But I'm sure I've never eaten it in this wild combination before. In fine company with salmon, it became the Crazy Printen Sushi Roll. Kirsten Flach, owner of Crazy Sushi on Eupener Straße, dared to try this combination.
La factory
The team at La Fabrik in the Frankenberger Viertel has created a special symbiosis of previously mentioned Aachen delicacies for the new menu.
The key question was: what do we conjure up from Printe, Fritte and black pudding? Deep-fried black pudding from Aachen butcher Walldorf on apple and pointed cabbage salad, with fried apple slices and roasted onions a la Himmel und Ääd, refined with classic Printen sour roast sauce. What an exciting composition!
The restaurant La Fabrik is located in an old brick building in industrial style, directly on the Old Viaduct. The beautiful outdoor terrace is a delight from spring onwards.
Café Fuchs
She is passionate about the region, local and seasonal sourcing and the special processing of food in an individual ambience. Cara Stuhlweißenburg has created an oasis with her Café Fuchs, offering breakfast, salads, cakes, bowls, breads and much more. She and her team offer a seasonally changing selection of dishes, including sourdough bread from the Eifel bakery Breuer, honey from Geller, cheese from Krott, cold cuts and delicious slow pork from the traditional butcher's Lennartz, asparagus from Heinsberg and much more. If, for example, a greengrocer can supply an incredible amount of cucumbers, they are pickled and preserved. A great concept!
ES is so multifaceted in Aachen. Regionality and locality, paired with creativity, passion and knowledge. Add a dash of seasonality. And love really does go through the stomach here. Love for Aachen. I can see it, taste it, smell it, feel it.
