Chestnuts, known as “Keschde” in local dialect, are the special ingredient in a local special version of a rather traditional delicacy: the “Saumagen” dish that used to be Helmut Kohl’s favourite meal. We’ll offer your palate quite a bit of contrast, because this is what also characterizes the region: You’ll get Handkäs’ cheese from Heppenheim, Grünkern grain from the Odenwälder Freilandmuseum museum and chocolates made behind the thick walls of the fortress on Dilsberg mountain. You’ll get top-quality wines produced in the region’s four wine-growing areas and Camembert from the Kirchenkäserei cheese dairy in Sindolsheim that brings together people just as much as milk, rennet and salt.
Foamy craftsmanship
The Mayer private brewery in Oggersheim brews beer in the traditional way.
What the “bleat” is going on?!
The Meckerei in Landau makes delicious products from goat’s milk
Stollen varieties made in the Odenwald
Paying a visit to Siegfried Brenneis, a Stollen sweet-bread baker from Mudau
Savoury delight
A visit to the Ludwigshafen Dampfnudel frying shop.
Dainty delight
Ellen Müller and Rainer Stadler founded the ‘Quittenprojekt Bergstraße.’