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Hospitality with a heart
International chefs invite you to sample creative cuisine ranging from distinctive Afghan flavours to delicious Vietnamese specialities. Discerning connoisseurs will be delighted to find haute cuisine that regularly earns top marks from restaurant guides.
Regional dishes – served with a flourish
The renaissance of regional products is evident in many restaurants and traditional dishes from Lower Saxony appeal in particular to fans of substantial plain fare, such as curly kale with a special type of pork sausage, Calenberger Pfannenschlag (minced meat with groats) or fried or smoked eels from Lake Steinhude. But there are also specialities which are guaranteed to please more delicate palates, such as local asparagus from the famous growing regions of Burgdorf and Nienburg, or Welfenspeise (blancmange with a wine sauce similar to zabaglione) for dessert.
More than 60 weekly and farmers’ markets as well as countless farm shops throughout the region ensure a healthy supply of fresh fruit and vegetables and the share of organic produce is steadily rising. The greatest variety under one roof is to be found at Hannover’s covered market, which is also a popular meeting place for a quick cappuccino during the lunch break or after work.
“Lüttje Lage”, a drink that is exclusive to Hannover, originates from the annual Marksmen’s Funfair. The ritual has a strong alcoholic focus and requires two special glasses: one filled with Lüttje Lage beer, the other with clear schnapps. The trick is to raise both glasses to your lips so that the schnapps and beer can be drunk in one go. The Lüttje Lage tradition dates back to the days of beer brewer Cord Broyhan in the 16th century. The Broyhan Haus is now a gastropub in the city’s second-oldest half-timbered building.