For Enjoyment travelers there are some Aachen specialties to discover in Aachen. Of course, this includes the Aachener Printen. How could it be otherwise? They are even named after the city. But there is more Culinarywhat the city has to offer. And that's not just Aachen Gingerbread. The restaurants and the culinary offer of the city is diverse. Have you heard of Dresse Nougat? the city in Nordrhein-Westfalen has a lot to offer when it comes to the restaurant scene. Eating out in Aachen will surprise you with clever ideas. With our tips you are well equipped to get to know the culinary side of the city. Enjoy the Aachen food!
If you are in Aachen, you should definitely experience the local food culture. A mix of Rhenish and Belgian influences, Aachen cuisine offers a variety of dishes you won't find anywhere else. The people of Aachen attach great importance to good quality and regional ingredients, so you can be sure that you will only get the best here. And the best part is that many of the restaurants and taverns here have a cozy atmosphere that will make you feel right at home!
Typical Aachen specialties - The Aachener Printen
The Aachen Printen are the Aachen gingerbreads that come to mind first when you think about the culinary art of the city of Charlemagne. Rightly so! The pepper and spice cakes were made in ancient times. They were pressed into shapes in Dinant, France, long before they became an Aachen specialty. There they were offered as “Couques de Dinant” or figured bread. The gingerbread was first sweetened with honey. In the course of the 18th century, it was replaced with other types of sugar. Around 1820 the Aachen bakers finally succeeded in developing a dough from flour, cane sugar, farin sugar and sugar beet syrup and spices, which could be pressed - “printed” - well in wooden models.
What to eat in Aachen
If you are in Aachen, you should definitely try the Aachen herb printen. These are sweet pastries that are refined with a mixture of different herbs such as sage, thyme and rosemary. This gives them a very special taste that is reminiscent of the Aachen medicinal herbs that have been cultivated here for centuries. The herbal prints are a great addition to a cup of tea or coffee and are also a nice gift idea for the home.
Order Aachen specialties online
- Dominoes, herb and nut sprints are included Kinkartz *
- Chocolate prints, herb prints, gingerbread and honey prints are included Lambertz *
- A nice present: the Aacheners Print mix *
- Mountains of peanuts from Lambertz*
This is how to produce Aachener Printen
The dough of the Aachen gingerbread specialty is made without butter, nuts or almonds. Spices give it its typical taste. Sugar beet syrup holds the dough together. The Aachener Printenbäcker Klein explains to us that the dough has to rest for a few days after mixing so that the spice aromas mix. After this rest period, the dough is so hard that it can no longer be processed by hand. You knead it and press it into shape, either in one of the old wooden molds or as a quarry. Then the Aachen gingerbread comes into the oven. Once they're baked, they're hard. Other ingredients such as hazelnuts, almonds or chocolate are then added to the Aachen gingerbread specialty.
"If you want to soften the printen, you just put a piece of apple in a tin with printen and seal it well. Or you leave the Printen lying open in the kitchen, where the air is humid. ”The Aachen Printenbäcker Klein gives us this advice on the way.
Aachen Printen recipe - typical Aachen specialties
If you get an appetite for Aachener Printen during the year, you can do it yourself. They are perfect for giving the Aachener Sauerbraten its typical taste.
150 g brown sugar candy
10 g potash
1 tbsp rum (alternatively water)
500 g beet syrup
100 g of brown sugar
600 g flour
60 g chopped orange peel
1 tsp each of cinnamon, anise powder and ground coriander
1 pinch of clove powder
3 tbsp milk
Put the sugar candy in a freezer bag and chop it with a meat tenderizer. Stir the potash in rum. Stir the sugar into the beet syrup. Add four tablespoons of water and heat the mass until the sugar has melted.
Mix the flour with sugar candy, orange peel, cinnamon, anise, coriander and cloves. Knead potash and syrup underneath. Then let the dough rest in the refrigerator for at least four hours.
Roll out the dough about half a centimeter thick. Cut it into rectangles. Spread them on the sheet. Make sure there is enough space between the prints. Brush them with milk and then bake them at 180 degrees (forced air 160 degrees) for ten to twelve minutes.
That must be in the suitcase for the visit to Aachen
- Comfortable Shoes. In Aachen you walk a lot on cobblestone streets.
- A backpack, in which you can store all the delicacies that you cannot avoid in Aachen.
- A Camera* for the photo motifs that Aachen offers.
- A Aachen city map and travel guide * for orientation in the city.
Aachen specialties - Rhenish roast beef with potato dumplings and red cabbage
Which Aachen specialties are there? Did you know that the Printen in Aachen are no longer just baked at Christmas time? There is a reason for that. Because some Aachen specialties that are served all year round use Printen as ingredients. This includes the Rhenish Sauerbraten with potato dumplings and red cabbage. The sauce for roasting is seasoned either with Printen seasoning or - even better - with Printen. This gives the sauce its spicy taste, which makes the Sauerbraten in Aachen something special. Aachen food is imaginative.
I have the Rhenish Sauerbraten in the Restaurant Postwagen tried at Aachen City Hall. Eating out in Aachen is not just a culinary experience. Here you can eat behind the historical facade with a view of the market square of Aachen.
Aachen specialties - Dresse nougat
The Dresse family's nougat belongs to the Aachen specialties. We are invited to Dresse Nougat and can watch how this Aachen delicacy is made. "We make Dresse Nougat in the Dutch way," explains Mr. Dresse. And his wife laughs: “My husband is of Dutch descent and his family brought the nougat production from Holland with them generations ago. After that, we still produce it today. "
Sugar almost has to caramelize
We observe how sugar is almost (!) Made to caramelize and protein is beaten into snow. The whole thing is mixed up and Mr. Dresse rolls out the mass on a table. He distributes puffed rice over it - or depending on the season, other ingredients. Then he lets the dough cool down. Only then is it cut into the desired shape, covered with chocolate and wrapped in the green or green-red-silver paper that can be seen in the shop windows of many candy stores in the city center of Aachen.
You also need good teeth for Dresse nougat. When the nougat melts in the mouth, it develops its taste. Just the thing for sweet tooths like me! Aachen specialties as I like them.
Aachen specialties in the restaurant: the sausage cuisine Hanswurst
When we heard that we were eating in the Hanswurst sausage kitchen in Aachen, we were initially skeptical. Sausage cuisine sounded like fast food, and we are actually more allergic to fast food. We were all the more surprised when we got to know the Wurst Restaurant Hanswurst.
Hanswurst is easy to find, as it is right next to the cathedral between the Elisengarten and the cathedral square. Even from the outside, the restaurant does not correspond to what we imagine a sausage kitchen to look like: wooden benches and tables invite guests under parasols to enjoy their lunch with a view of the cathedral. We are even more astonished when we enter the Hanswurst sausage kitchen: in the middle of the restaurant there is a large table, where strangers are sitting around to take care of them Sausage specialties to be consumed, which are offered at the self-service counter.
Eating multicultural in the sausage kitchen
A multicultural lunch, so to speak. There are additional tables on the walls where families have lunch together, groups of friends meet for lunch and business people meet for a meeting. This is not at all the clientele that we expected in a sausage kitchen. Artur Ohl, the managing director of Hanswurst, explains to us: "Aachen's students prefer to stay in their own quarter, which is on the other side of the old town."
An 5 star promise in the sausage kitchen
"Now only the food has to be right," I think to myself. And that leaves nothing to be desired. The sausage kitchen Hanswurst gives its guests a 5 star promise on their menus:
- Serves high-quality, artisanal sausage quality - uncompromising in the selection of raw materials and ingredients. And you can taste that!
- The Grilling sausages and the preparation of french fries do not use fats and oils. There is no dripping or foul-smelling fat in this sausage kitchen. Instead, they rely on tasty sausages and side dishes and a self-developed preparation method without fat.
- Hanswurst dispenses as much as possible with additives and flavor enhancers. Concessions or compromises for cost reasons, there is not here.
- All sausages at Hanswurst are made with own recipes according to the old butcher's tradition. There are also home-grown sauces. Ketchup and mustard sauces are culinary highlights in this Wurstestaurant.
- And then there's the hospitality of Hanswurst. And yes, even in a self-service restaurant. Hanswurst's goal is to offer a piece of German gastronomy culture. We feel very well and well served by the guys at the bar, who also like to give tips and recommend matching sauces. Friendliness towards the guest is very important here.
This is how we liked the Aachen specialties from Hanswurst
Petar orders the latest sausage creation from the Hanswurst sausage kitchen: the Hanswonnewurst (€ 8,90), which is advertised as a fit, slender and health maker. This sausage consists of beef, pork and sauerkraut and is finely coordinated with bell pepper, rock salt, white camphor pepper and spices. There is also homemade potato and carrot mash, which even a “carrot muffle” like me tastes excellent. I order a Deutschburger (5,90 €) - a burger with a sausage snail made of 100% German beef grilled on the special grill. There is also a wonderful burger sauce, cucumber, tomato and salad. And I also choose the fat-free cooked fries (2,30 €) from Hanswurst and cheese (0,50 €). The whole thing just tastes delicious! Aachen specialties as we like them.
The drinks menu surprises us as well: here, apart from Pepsi and Mirinda, there are not the usual soft drinks. Instead, we have the choice between Gaffels Fassbrause lemon, orange or apple juice from the fruit winery of Nahmen, a HANSbräu freshly tapped in a Steinkrug, a glass of Riesling or even Cuvée of excellent quality. The sausage is celebrated at Hanswurst in the truest sense of the word.
We only regret one thing: that the sausage restaurant Hanswurst is so far away from us. We would definitely be a guest here more often! Here you may not find the usual Aachen specialties, but definitely good food.
Follow us on our city tour through Aachen in Petar's video.
What you need for a visit to Aachen
- You will do a lot on foot in Aachen. Hence are comfortable shoes important.
- If you are planning an elegant evening, then you should comfortable pumps .
- Aachen offers many delicacies that are suitable as souvenirs. The ones mentioned here are just a few of them. In one backpack you can accommodate them well.
- Forget yours camera not, because the historic old town of Aachen tempts you to take photos in many places.
Do you like to travel by motorhome?
- Do you want to rent a motorhome? Then you will find information and a selection in these booking options. Or do you like to travel with a in a roof tent on the car? Also the overnight stay in a camping tents is possible.
- Check our packing list for campers to see whether you have packed everything for your motorhome tour.
- There is a nice motorhome parking space, for example, at the Bad Aachen motorhome parking space, Branderhofer Weg 11, 52066 Aachen. There you can after a day trip in a with a Dutch Oven or preparing your meal on the portable grill after a day trip . Dutch oven accessories can be found here.
- You want to know where to to stay overnight in Germany can and are you looking for parking spaces and campsites? You can find information about this under this link.
- Why is a folding e-bike useful when camping?
Further tips for Aachen and the surrounding area
- Discover now 3 Top Aachen attractions on 1 day
- Two good restaurants in Aachen near the town hall
- A walk through the old town from Aachen
- Pure enjoyment - travel tips for three days in Monschau in the Eifel
- Monschau - Visit a historic gem in the Eifel
- You can experience the Eifel for connoisseurs like that
- Enjoy the Eifel - on a gourmet tour (video)
- Discover more Travel Destinations for Connoisseurs in North Rhine-Westphalia
Arrival by plane, bus or train*. The nearest airport is definitely Maastricht-Aachen (about 40 km away). From there you can take the train or bus to Aachen. Those arriving by car can park their car in one of the multi-storey car parks close to the centre.
Compare motorhome prices here. Or do you prefer to travel with him Rooftent or Zelt?
Accommodation in Mainz:
Hotels, apartments and other accommodation in Aachen * You can also book under this link. We definitely have the INNside at Melia * A comfortable hotel with a parking garage, from which you can easily reach the museums on foot.
Do you also know:
- What can you do in Aachen?
- Baking supplies store
- Buy gas grill online
- Gas grill accessories - why is it worth it?
- Grill spare ribs with a rib marinade
- Finance Holiday - Travel Blogger Tips
- Gifts for travelers
Find more Enjoyment travel tips can be found here.
Source Aachen specialties: own research on site. We would like to thank Aachen Tourist eV for the friendly invitation to this pleasure trip. However, our opinion remains our own. You can also find more tips for pleasure trips in North Rhine-Westphalia on Pleasure in NRW or follow the hashtag #deinNRW on Facebook or Twitter.
Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs and TravelWorldOnline
2 thoughts too "Aachen specialties and culinary tips"
Great, now I know the "Dutch" way ;-).
:) Yes. You have to try it. Tastes wonderful! Especially when the nougat is still warm.
Monika and Petar
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