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Culinary Specialties of Palatinate (Pfalz)

The Palatinate region of Germany was once controlled by the French (in the 1790's and after WWI and WWII) and once belonged to Bavaria (in the 1800's). Today it is found within the German state of Rhineland-Palatinate (Rheinland-Pfalz).

Cooking in the Palatinate region is very hearty and a bit more spicy than found in other regions of Germany. Potatoes, onions, leeks, and Sauerkraut play a large role here. Pork is by far the prefered meat, which is also used in making a large variety of wurst.

The cuisine in the southern part of Palatinate is greatly influenced both by France and the city-living of nearby Frankfurt and Strassburg. A lighter, fancier cuisine has developed here, which includes such ingredients as wine, asparagus, chestnuts, almonds, kiwi, and figs. Popular meats here are fish, pheasant, goose, duck, veal, and lamb.

One of the most important products in the region is wine. The Pfalz wine region is Germany's second largest wine region. Wines from here belong to Germany's favorite wines. Every third bottle of wine sold in Germany was produced here. Wine, however, is not only enjoyed as a beverage, but it is also used in cooking in the region. Many recipes, especially soups, sauces and desserts, use wine as an ingredient.

A list of popular foods and dishes in Palatinate are listed below.

Soups & Casseroles
Kartoffelsuppe (Potato Soup)

Cordon Bleu
Leberknödel (Liver Dumplings)

Noodles and Other Side Dishes
Bratkartoffeln (Pan Fried Potatoes)


Cakes, Breads, Pastries
Zwetschgenkuchen (Plum Cake)
Zweibelkuchen (Onion Cake)

Wurst & Cheese

Potato Salad (Kartoffelsalat)

Pfalz Wines

Culinary Specialties of Baden

Zwetschgenkuchen / Plum Cake
Photo: © HLPhoto -

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