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Until well into the twentieth century, Hamburg cuisine was particularly noted for its copious range of fish coming from the Elbe and the nearby North Sea. The Vierlande region supplied fresh vegetables daily; fruit came from the Altes Land, and before industrialisation the Wilhelmsburg was known as Hamburg’s ‘dairy island’. Trade with the world by way of the port meant that as early as the 16th century there was a direct supply of spices and exotic condiments coming from India and South America, which gained entry to middle class kitchens. Such was the basis for the development of Hamburg’s distinctive cuisine.

The kitchen of the Hamborger Veermaster offers a great many typical Hamburg dishes. You will find many traditional dishes on the menu, ranging from North Sea crab soup to labskaus (a sailors’ dish made from potatoes and corned beef) and pannfisch (fish with mustard sauce and fried potatoes) and Hamburg’s very own rote grütt (a pudding of red fruits). But we also offer classic dishes like wiener schnitzel and a juicy lumberjack’s steak.




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