Traditionally, the Mosel is eaten rather hearty-juicy. Have you ever tried baked Mosel fish "Muselfisch", pomace meat or "Gräwes"? "Gräwes" is a dish of mashed potatoes, sauerkraut and bacon. In earlier times, winegrowers used to take it to work in the vineyard in their "Marmittchen" handle men to fortify themselves. Today the Moselaner eats his "Gräwes" with Kasseler or roasted onions.
But Mediterranean influences have also shaped Mosel cuisine since Roman times. The haute cuisine of neighboring France influences the regional cuisine and also brings lighter dishes to the menu. The basis is regional ingredients. Riesling, vineyard peach liqueur and marc are not only ideal accompaniments to food, but also refine soups, desserts and cakes, for example. And they add a special flavor to spreads and jams, dressings and sauces.
Start your culinary voyage of discovery through the wine and vacation region of Bernkastel-Kues!