Lübbenau is a picturesque small town in the Spreewald, located in Lower Lusatia in Brandenburg. Known as the “Gateway to the Spreewald”, it is an important destination for travelers who want to explore the UNESCO Spreewald Biosphere Reserve. The Spreewald, a unique river landscape, stretches across numerous branching river arms, so-called rivers, which meander through lush green forests, meadows and floodplains. The region is not only famous for its natural beauty, but also for its culinary specialties, which include Spreewald gherkins, sauerkraut and the regional mustard “Grober Heinrich”. In the following, I will give you an insight into the town and its culinary specialties.
Lübbenau: the heart of the Spreewald
Lübbenau offers visitors the opportunity to experience the Spreewald up close. The town is particularly famous for its boat trips, a traditional form of transportation on the branching waterways of the Spreewald. The wooden barges, which are propelled through the water by a ferryman, are a popular means of transportation that both locals and tourists use to explore the area. Visitors can observe the impressive flora and fauna of the Spreewald and soak up the peaceful, idyllic atmosphere.
Another highlight of the town is the Lehde Open-Air Museum, which is located in a nearby village and provides an insight into the life and customs of the Spreewald people in the 19th century. Traditional farmhouses, mills and historic tools tell the story of a region that has been strongly influenced by its natural environment for centuries. Guests can also learn about regional products and craft traditions at the Spreewald Museum.
Spreewald gherkins: The “green gold” of the Spreewald
The region's best-known specialty is undoubtedly Spreewald gherkins. This special product is even geographically protected, which means that only gherkins grown and processed in the Spreewald are allowed to bear this name. The Spreewald gherkin is not only known for its taste, but also for its many different pickling methods. Whether classic sour, sweet and sour or with herbs - the gherkin is available in numerous flavors that offer something for every palate.
The origins of Spreewald gherkins go back a long way and are closely linked to the history of the region. Cucumbers are said to have been grown in the Spreewald as early as the 16th century. The nutrient-rich and humid climate of the Spreewald offers ideal conditions for growing cucumbers, meaning that this tradition continues to this day. The Sorbs, a Slavic minority in the region, have also contributed to the development of the Spreewald gherkin with their special cultivation methods and traditional recipes.
A typical Spreewald gherkin is first carefully harvested and then pickled according to an old family recipe. Spices such as dill, horseradish, onions and mustard seeds are often used. The cucumbers are then stored for several days in a mixture of water, vinegar and salt so that they can develop their unmistakable taste. The sour variety is particularly popular, with its intense and refreshing taste and can be enjoyed as a side dish or snack. The sweet and sour and spicy varieties also have a large fan base and are an ideal souvenir from the region.
Sauerkraut: a traditional specialty
In addition to the famous Spreewald gherkins, sauerkraut also plays an important role in Spreewald cuisine. Sauerkraut is an acidified product made from finely sliced white cabbage and was particularly important in earlier times due to its high vitamin C content. At a time when fresh fruit and vegetables were often scarce in winter, sauerkraut was an important source of nutrients.
In the Spreewald, sauerkraut is traditionally made according to old recipes. The white cabbage is first sliced and then sprinkled with salt, which sets a natural fermentation process in motion. The fermentation process produces lactic acid bacteria, which give the cabbage its typical sour taste and also preserve it. The sauerkraut produced in this way is not only tasty, but also very healthy, as it is rich in probiotics and vitamins.
Sauerkraut is particularly popular as an accompaniment to hearty dishes such as pork, sausages or potatoes. In Lübbenau and the surrounding area, it is often served with mashed potatoes and smoked meat, making sauerkraut a nutritious and tasty addition to regional cuisine. In Spreewald gastronomy, too, you will often find dishes in which the spicy sauerkraut plays an important role.
The Spreewald mustard “Grober Heinrich”
Another highlight of Spreewald cuisine is mustard, especially the so-called “Grober Heinrich”. The name says it all: Grober Heinrich is a mustard that is known for its coarse-grained consistency and intense flavor. It is traditionally produced in the Spreewald and enjoys a special reputation in the region.
“Grober Heinrich” is made from a mixture of yellow and brown mustard seeds, which are crushed in an elaborate grinding process. The coarse structure of the mustard gives it a special texture and a strong taste that goes particularly well with hearty dishes. In addition to the classic mustard flavor, Grober Heinrich often contains additional spices and herbs that give it a special touch. The mustard's spicy flavor comes into its own when combined with meat dishes, sausages or cheese.
A characteristic feature of Spreewald mustard is its slight spiciness, which is created by the fresh mustard seeds. Grobe Heinrich is not only a prized product in the region, but also a popular specialty for visitors who want to take a piece of the Spreewald home with them. It is often sold in decorative jars and is a popular souvenir from Lübbenau and the surrounding area.
Culinary experiences in Lübbenau
If you want to enjoy the regional specialties of the Spreewald, you will find numerous options in Lübbenau. Many restaurants and pubs offer traditional dishes in which Spreewald gherkins, sauerkraut and “Grobe Heinrich” play a central role. The gastronomy in Lübbenau often combines classic German cuisine with the special flavors of the region, offering a unique culinary experience.
A special highlight is the annual Spreewald and Gherkin Festival, which is celebrated in Lübbenau and the surrounding area. At this festival, visitors can sample the variety of Spreewald gherkins and discover many other regional products. There are tastings, boat trips, music and many events that bring visitors closer to the culture and tradition of the Spreewald.
Gourmets will also enjoy a visit to the region's weekly markets, where local producers offer their products. Here you will not only find the classic Spreewald gherkins, but also other pickled vegetables, fresh sauerkraut and, of course, the popular Grober Heinrich. The products are often made according to old recipes and are an expression of the regional identity and the craftsmanship of the people of the Spreewald.
Conclusion
Lübbenau in the Spreewald is much more than just a pretty little town - it is a true center for culture, tradition and culinary delights. The Spreewald gherkin, sauerkraut and Grobe Heinrich are just some of the specialties that make this region so special. Thanks to its geographical and culinary diversity, the Spreewald offers a wealth of experiences and impressions that fascinate both locals and tourists alike. In Lübbenau, you can feel the close connection to nature and the passion for traditional craftsmanship, which makes this town a distinctive destination in Germany.
Visitors who make their way to the Spreewald can not only experience the natural beauty of the region, but also discover the diversity and richness of Spreewald cuisine.
Photos by @HomeArtPictures
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