Six well-known city specialties that you should definitely try

From beer bites to roasts

Traditions can sometimes be a bit outdated, especially when it comes to food or gastronomy. And of course it's exciting to try out the crossover cuisines of the world and try something new at home, using ingredients from the Japanese supermarket or similarly exciting food locations. But we wouldn't be in Düsseldorf if the culinary tried and tested didn't fit seamlessly into a cosmopolitan way of life. Is that still a bit theoretical for you? Then check out the Düsseldorf breweries first and foremost. But you can also experience how tradition is celebrated in a contemporary way in many other pubs, bars and restaurants - especially those in the Old Town. You should definitely get to know these six specialties or enjoy them again.

Altbier

Why is it so beautiful on the Rhine? No, you don't have to drink Düsseldorf to make it beautiful, but "et leckere Dröppke" is certainly not detrimental to the attractiveness of the Rhine metropolis. The tradition of brewing Altbier dates back to Roman antiquity, and some of the home breweries still located in Düsseldorf have their roots in the 19th century. A guided Altbier tour not only has calorific value, but also historical value. Of course, you can also do without a guide and simply head to the corner pub of your choice. Or you can head straight for the proverbial "longest bar in the world": Düsseldorf's Old Town alone has over 250 pubs and bars, many of which serve the top-fermented beer with its tangy, spicy aroma - in a 0.25-liter glass, of course. In summer, the socializing increasingly moves outside, for example to Ratinger Straße or "Retematäng", as locals like to call it. In the relevant Düsseldorf breweries, other Düsseldorf specialties are often consumed with the freshly tapped beer to give the party night or pub crawl a good foundation. Is that exactly what you have in mind? Then take a look at the following tips and try out the culinary delicacies that Düsseldorf has to offer in addition to Altbier.

You can find out more about the "tasty Dröppke" and the long-established and younger home breweries here: https://www.duesseldorf-tourismus.de/erleben/essen-und-ausgehen/brauereien

Halve Hahn

Beware, risk of confusion! The "Halve Hahn" is not half a chicken - a misconception that many a local has fallen for. Rather, the Halven Hahn is simply and down-to-earth half a rye roll - also known as a "Röggelchen" in the Rhineland - with Gouda cheese. Depending on the interpretation of (brewery) cuisine, it is served with butter, pickled gherkins and, very importantly, spicy mustard, known here as Mostert. Sometimes the plate is also garnished with onions, and the guest is traditionally responsible for topping the bread roll. Of course, a freshly tapped Alt is a must with this Old Town classic. Where the misleading name comes from remains controversial. Legend has it that the Halve Hahn was the break-time snack of the Köbesse, the brewery waiters, and was only consumed by them once the barrel had been emptied to the tap. Unlike Altbier, Halve Hahn is a specialty that you can get in Düsseldorf and Cologne - a contribution to intercultural understanding.

Düsseldorf mustard roast

"Every Jeck is different" says the basic law of the Rhineland, and perhaps the best thing about the brewery tradition is that it is so diverse. Anyone meeting up with friends for a quick Alt in a brewery is very welcome. And if you're in a bit of a rut, a beer snack (such as the Halve Hahn) will help to stave off hunger. Or you can plan a dinner together spontaneously or in advance. After all, it is well known that experts in Rhenish cuisine are at the stove in the breweries. A must for anyone who likes to treat themselves to a good piece of meat from time to time is the Düsseldorf mustard roast. Juicy and tender on the inside, crispy on the outside: for this specialty from the oven, medium rare roast rump steaks are gratinated with a mustard onion crust. As is so often the case, the devil is in the detail. Which mustard should the caramelized onions be mixed with? What about breadcrumbs? The list of preparation questions and kitchen secrets goes on and on. As far as side dishes are concerned, home-made roast potatoes and a small salad have proven their worth. It is difficult to say whether Düsseldorf mustard roast still falls under delicious home cooking or whether it goes beyond the scope of the definition. In any case, the classic dish is often on the menu in restaurants with upscale cuisine. This further fuels the addictive factor.      

Mustard

Have you studied our specialty tips carefully up to this point? Then one thing should not have escaped your attention: Düsseldorf is a mustard city. The Halve Hahn is to be refined with the seasoning paste, and mustard is essential for a favorite dish like Düsseldorf's mustard roast. It goes without saying that it has to be spicy rather than sweet - after all, we're not in Bavaria. Four Düsseldorf mustard varieties are protected throughout the EU as originals from the city on the Rhine. The oldest product, the "aechte Düsseldorfer Mostert", was first launched on the market in 1726 and is still produced in the same way today as it was back then. A 500 kg granite millstone is used to grind the brown and yellow mustard seeds. The mustard is then filled into an earthenware pot instead of a tube - a tradition that is so firmly anchored in Düsseldorf that the Hoppeditz rises out of a mustard pot in front of the town hall at 11.11 a.m. to kick off the carnival season. The fact that Düsseldorf succeeds in marrying tradition with the present and future is proven not least by creative recipes such as horseradish, wild garlic or old beer mustard.

Himmel un Ähd

Principles are there to be broken. That's why this popular dish works well without mustard. Himmel un Ähd, which means "heaven and earth" in High German - even the name hints at the ingredients. The apples for the apple sauce, which gives this Rhenish composition its fruity, fresh note, grow at lofty heights on the tree, while "Erdäpfel" (potatoes) are known to grow underground. They are used to make the indispensable mashed potatoes (or mashed potatoes, as opinions differ here). Himmel un Ähd is therefore basically a vegetarian dish. However, the fresh black pudding, which does not give the dish its name, sliced, lightly marbled and - warning: risk of melting - fried only briefly on both sides, is as much a part of it for many as the Köbes is to the brewery. And connoisseurs don't want to miss out on roasted onions either. There are also numerous interpretations of this specialty, and there are even rumours of a Japanese-Rhenish version, accompanied by seaweed salad. One thing is certain: Düsseldorf's star chefs have also tried their hand at Himmel un Ähd. That makes sense, because the dish is both heavenly and down-to-earth. You have to try it.

Herbal liqueur

It's an open secret: Düsseldorf's traditional specialties like to be a little more hearty. And what better way to round off a good, savory food than a herbal liqueur? The fact is: Düsseldorf is not only known for its top-fermented beers, but also for its high-proof spirits. It can be as much as 42 percent alcohol by volume to really tidy up your stomach. The taste buds are pampered with ingredients from up to 98 herbs, berries and fruits from all over the world. The purely natural raw materials, the subtle aroma, the gentle production according to old recipes - these are all good reasons to choose herbal liqueur from the homeland. In addition to the taste, it's the conviviality that counts here, and you get that for free in one of the numerous pubs, bars and "Kabüffkes" that serve Düsseldorf's cult drink. Especially in the old town, there is little without the herbal liqueur, which has long been loved and consumed outside the city and state borders. Would you like to find out more about how it is made? Why not visit the glass production facility in Düsseldorf's MedienHafen?

This article is funded by REACT-EU.

Cover picture: Düsseldorf Tourismus