Bochum cuisine · Cuisine in Bochum
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Cuisine in Bochum
Cuisine in Bochum
The cuisine of Bochum is the cuisine of The Ruhr. That was a Westphalian cuisine with strong East-Prussian and Rhenish impact. That means good and solid meals with much fat. Eaten was much cabbage, meat of rabbit, goat, pork and sometimes pigeons. IThe cuisine has changed and is still changing. On one hand, people do not have to labour so hard any more, but, on the other habd, people have more money to spend. Also are the imigrants. They brought their own cuisine with them. Today there is Turkish, Polish, sometimes Russian and most of all Mediteranian influence.
To Bochum belongs "The Original" of butcher "Dönnighaus". That is a light sausage. It is well known even outside Bochum's limits and is the basis of a real good curried Sausage. Every visitor should taste it. You can get it all over the city at snack bars.
One enlaged weekend in summer there is Bochum kulinarisch . Chefs from and around Bochum conjure up delicacies of their cuisine for low budget to taste. It takes place at Massenberg Boulevard, ask at the tourist office for the exact date.
September to February, blue mussels will be offered which are treated as a delicacy.
During May, there are Dutch "Matjes". These are salted herrings but with gentle taste.
Also during May is the period of asparagus. It exists as white and green one, mainly from France (first) and Germany. The German white asparagus is the best one.
Many Turkish and Arabic shops offer little sweets made from puff pastry, almonds, coconut flakes, honey and a lot of sugar (the Turkish name is tatle´). The Turkish ones are extremely sweet. The Arabic ones are similar to the European taste. They are both worth a try.
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Bochum Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.