Culinary delights along the Rhine

Cycling also provides the opportunity to tickle your taste buds thanks to the regional dishes and local produce! Discover some of the main culinary delights that await you along the EV15 route.

Previous item

Asparagus from Lampertheim

The market garden area in and around Ried in Hesse is famed for its asparagus, strawberries, onions and other fruit and vegetables. Hence it is affectionately known as “the biggest vegetable garden in Hesse”. Between mid-April and end of June, the asparagus season dominates life in the region. The traditional Lampertheim Asparagus Festival of Lampertheim is the ideal opportunity to savour the region's speciality, but it's not the only one.

Sauerkraut

Sauerkraut with smoked pork, frankfurters and potatoes is probably the best-known Alsatian dish and one of the best-loved traditional dishes in France. Thinly sliced cabbage fermented in brine, simmered in white wine with potatoes, Montbéliard and Strasbourg sausages, streaky bacon, smoked pork breast and shoulder, flavoured with juniper berries and cloves, a good sauerkraut is ideal for filling empty stomachs after a long day in the saddle.

Gottlieber Hüppen

Crisp, stuffed and rolled wafers, made since 1928 in Gottlieben, on Lake Constance, the Hüppen are handmade by the Gottlieber firm which makes 11 million of them each year. Each wafer is rolled like a cigar before being filled with a chocolate or amaretto-flavoured cream.

Basler Läckerli

Similar to gingerbread, made with crystallised fruits, honey and almonds, these biscuits from Basel are cut into small squares, then glazed.

Capuns

Capuns is a speciality of the Graubünden canton in Switzerland. They are meatballs made using dried meat and sausage and then wrapped in a chard leaf. They are often served in restaurants in and around Chur.

Next item

Sauerkraut

Sauerkraut with smoked pork, frankfurters and potatoes is probably the best-known Alsatian dish and one of the best-loved traditional dishes in France. Thinly sliced cabbage fermented in brine, simmered in white wine with potatoes, Montbéliard and Strasbourg sausages, streaky bacon, smoked pork breast and shoulder, flavoured with juniper berries and cloves, a good sauerkraut is ideal for filling empty stomachs after a long day in the saddle.
Capuns

Capuns is a speciality of the Graubünden canton in Switzerland. They are meatballs made using dried meat and sausage and then wrapped in a chard leaf. They are often served in restaurants in and around Chur.
Basler Läckerli

Similar to gingerbread, made with crystallised fruits, honey and almonds, these biscuits from Basel are cut into small squares, then glazed.
Gottlieber Hüppen

Crisp, stuffed and rolled wafers, made since 1928 in Gottlieben, on Lake Constance, the Hüppen are handmade by the Gottlieber firm which makes 11 million of them each year. Each wafer is rolled like a cigar before being filled with a chocolate or amaretto-flavoured cream.