Siegerländer Krüstchen-Gasthaus Klein
Gastronomy in Siegen-Wittgenstein
Local delicacies are served, such as game specialities and refined potato dishes. Wild herbs that grow in the region, such as ground elder or ribwort, are also used as ingredients in the local cuisine, as is meat from the Siegerland red cattle, real Siegerland black or trench bread, and of course, local beers. One world-famous beer, Krombacher beer, is brewed in the Kreuztal valley in Siegerland, at the foot of the Kindelsberg hill. Thanks to one of the world’s best chocolatiers, Markus Podzimek, one of the most famous people from the Siegerland region, Peter Paul Rubens, has posthumously been given a culinary honour: the Rubens chocolate ball.
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Brauereien & Brennereien
Specialty of the Siegen-Wittgenstein region
Photo: Verein zur Pflege der Dorfgemeinschaft Ferndorf
“Riewekooche?” Never heard of it? Haven’t tried it yet? Then you should try this special potato bread from our home in Siegerland – a delicious treat when served fresh! We love “Riewekooche” with butter and a little salt. You too? Or would you prefer some jam?
“Riewekooche is the word for potato bread in the “Siegerländer Platt” dialect and a local speciality from Siegerland. The potato bread is traditionally baked in a rectangular form, often at a “Backes”, which is a traditional communal bake house that the villagers use together on baking days.
Recipe Riewekooche – Reibekuchen – Kartoffelbrot (Potato Bread)
- 1000 g of flour
- 1000 g of potato
- 2 eggs
- ½ litre of milk
- 1 tbsp of salt
- 1 yeast cube
- some sugar
Mix the yeast with the sugar and some milk. Sprinkle the salt and flour into the bowl. Peel the potatoes in lukewarm water then grate, add the eggs and boil with warm milk. Mix the remaining ingredients together and place in the oven at 50 °C (approx. 30 min.). Then pour the batter into a loaf tin and bake at 195 °C (fan oven 185 °C) for one hour on the lowest shelf. Tastes fantastic with salted butter or with jam.