The basic rule of Franconian cuisine is simple: a good roast, a hearty sauce and dumplings are almost always a winning combination. The dishes aren’t fussy, but down-to-earth – hearty, filling and closely linked to the countryside, the seasons and the culture of the local inns. After a day’s hiking or climbing, they’re a natural part of the experience.
What’s on the menu depends heavily on the season: game in autumn, carp in the months containing the letter ‘r’, and in summer, cherries from the surrounding orchards.
🍒 Regional specialities
- Küchla – traditional lard pastries, a must at every parish fair.
- Kren – horseradish, which gives many local dishes their characteristic heat.
- Cherry specialities – from cakes to brandy; the region is one of Europe’s largest cherry-growing areas.
