Traditional and simple lunch in Hamburg: Bismarckhering, Bratkartoffeln, and Spiegelei
Due to its centuries-old history as a major port town the cuisine of Hamburg is very diversified and sapid as ingredients' supply was safe.
Until the 20th century, the cuisine of Hamburg was predominantly characterized by the extensive choice of different kinds of fish from the river Elbe and the nearby Baltic Sea. The region of Vierlande supplied Hamburg with fresh vegetables. Fruit came from the area Altes Land and until industrialization the neighbourhood of Wilhelmsburg was considered the ‘milk isle’ of Hamburg. International trade in the Port of Hamburg made spices and exotic nutrition items from India and South America available since the 16th century, which were soon incorporated into civic kitchens.
On this basis, the cuisine of Hamburg developed which regrettably lost some of its characteristics nowadays due to the supraregional harmonization of the North German cuisine. But due to its high economic importance, Hamburg does feature many internationally recognized gourmet restaurants from which 11 were repeatedly awarded with a Michelin star in 2010.[1]
^Hamburg wieder die Hochburg der Sterneköche Archived 2010-05-26 at the Wayback Machine; retrieved, 12 February 2010)
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