Lokale producten en boerenmarkten

Weinig Duitse regio's hebben zo'n mild klimaat als de Palts. Het uitzonderlijke klimaat zorgt dat er vijgen, citroenen, amandelen, walnoten, asperges, aardbeien kunnen groeien. Het wordt ook wel 'De tuin van Duitsland' genoemd.

Lokale producten:


a taste of autumn enclosed in a shell of marzipan pistachio with a heart of hazelnuts in chocolate.




At the end of July / August, begins the season of the plums or “Zwetschgen”, as the people of the Palatinate call them!


in the Palatinate are compact balls of yellow flesh with an intense flavor vaguely reminiscent of hazelnuts. Try them in a salad or baked and you'll notice the difference in flavours. Potatoes in the Palatinate are only grown only for local consumption and are available at the weekly markets of the region.



Beautiful to look at and even better to eat are strawberries when they are preserved with their original sweetness and can express their fragrance without having undergone any chemical preparation. Best enjoyed in the warm sun of early summer using both hands to eat with full hands.The strawberries of the Palatinate colour the countryside and your hands!

White asparagus

From April to June the famous white asparagus, soft and aromatic in the Palatinate where it is grown only for regional consumption.

Culinary delights:


A very thinly rolled base made from bread dough with raw onions, bacon and a cream of sour cream, which is only lightly seasoned with salt and pepper and then baked in the oven at high heat for a short time.


Fleischknepp are a traditional Pfälzer dish and among other things because of the simplicity of making them, are very popular. The hearty meat dumplings are produced by mincing meat in a meat grinder and then spicing it. Then a roll is grated and the meat is mixed with eggs and the grated roll. Following this, the meatballs are soaked in salt water until these are ready.



The Saumagen is referred to as the Palatinate National Dish. There are many different ways of seasoning and filling them, usually with potatoes and pork belly being the main ingredients of the filling. Either following soaking them in hot water or frying them, the saumagen becomes delicacy.



tasty pork in the shape of a tail.




Dampfnudel - Steamed dumplings

The steamed dumpling or colloquially "Dambnudele" are a real Palatine specialty and the king's discipline of every Palatinate cook. They consist of flour, yeast, milk, eggs, butter, sugar and salt and, unlike the Bavarian version, are always unfilled.The steamed dumplings are a traditional main course in the Palatinate and are served either with a salty potato soup, or with a sweet vanilla or wine sauce. Steamed dumplings are fried in a pan at the same time and steamed until they have a crisp bottom and a soft top. During this process, the lid of the pan must not be lifted. This requires a lot of experience.

Zwiebelkuchen and neuer Wein

Onion cake and new wine



Culinary Heritage Pfalz Products

The culture of food is a distinctive sign of Palatinate traditions with ancient origins. The association: "Culinary Heritage" is a protective organisation for producers, restaurateurs, winegrowers ... and a guarantee of local production in respect of a sustainable environment and economy.

Culinary Heritage Pfalz



Slow-Food products Pfalz

"Slow-Food" certified products are a product and land-based guarantee of origin. The Convivium Slow Food association in the Palatinate has 56 branches which belong to the movement.

Convivium Pfalz

Other products


A special product from the Palatinate is the large "Dubbegläser" with a capacity of 0.5 litres. The Dubbeglas has been in the Palatinate for a long time and is part of its culture.