Nuremberg is known for its excellent cuisine. The Nuremberg Rostbratwurst in particular, now a "World Heritage Site" certified by the EU, has long been part of the traditional repertoire of Franconian cuisine. The name "Nuremberg Rostbratwurst" is protected: Only sausages that are produced in the city of Nuremberg and according to a defined recipe are allowed to bear this name.
Accordingly, there are dozens of restaurants in Nuremberg's Old Town alone, ten minutes by train from the exhibition grounds, that have Nuremberg Rostbratwurst at the centre of their menus - also as a vegetarian version. Many stalls offer the popular "Drei im Weggla", three small grilled sausages in a roll. There is even a museum dedicated to the famous dish: Insights into the craft and curiosities from more than 700 years of sausage history can be witnessed at in the Nuremberg Bratwurst Museum. Rostbratwurst sausages also form the basis for the "Saure Zipfel", sometimes also called "Blaue Zipfel": cooked in a vegetable broth with onions, oil and white wine, the sausages become a very special flavour experience.
Just outside the city gates of Nuremberg is one of the largest contiguous vegetable-growing areas in Germany. Popularly known as "garlic country", the region, whose development dates back to the 8th century, offers a wide variety of regional and vegetarian cuisine. Formerly served as a side dish, modern Nuremberg cuisine uses potatoes, asparagus, radish, pumpkin and savoy cabbage in soups, casseroles or spaetzle and dumpling variations to create new dishes. The asparagus harvest is in full swing at the beginning of May during Interzoo 2024 - the perfect time to savour the "white gold" from regional cultivation in Nuremberg.
