“The cuisine in Lower Saxony is down-to-earth and delicious,” says Kristin Okelmann of the Eco-Hotel Okelmann’s in Warpe. Pleasure and cuisine are her passions. She has built up a large network of regional producers for her hotel and has been observing regional food trends for years. An annual highlight has just begun: the asparagus season.

This is the fifth installment in our Culinary Journey series – a new destination each month.

Lower Saxony is located in the northwest of Germany, bordering the North Sea and the Harz Mountains. It is difficult to describe what Lower Saxony is best known for. As it is Germany’s largest federal state, it impresses with its diversity: seagulls and fish sandwiches on the North Sea coast, walks through blooming heathland, medieval towns and hikes in the Harz Mountains. In addition, large rivers such as the Weser cut through and shape the landscape. Each region has its own characteristics and culinary highlights, such as kale dishes from the center of the state.

In our opinion, Lower Saxony is a completely underrated travel destination, as we report in this blog article. In terms of cuisine, you will find hearty, traditional German fare influenced by the low mountain ranges, rivers and lakes.

Lower Saxony’s must-eats

We have already mentioned the diversity of the state. So it should come as no surprise that the same is true of its must-try foods. Kristin Okelmann recommends the following specialties from her home region:

#1 Knipp

A sausage made from oatmeal and pig’s head may not sound appetizing at first. But if you eat meat, this sausage is a great way to use every part of the animal from nose to tail. Stretching the meat with oatmeal also increases volume and reduces meat consumption. The Knippwurst is a classic dish in Lower Saxony and is served fried on bread or with fried potatoes.

#2 Labskaus

Labskaus is a stew made of potatoes, beef and beetroot. The beetroot gives the dish its distinctive pink color. It is often served with a fried egg and matjes, herring or rollmops.

Tip: A sustainable alternative is vegan labskaus, made with smoked tofu instead of beef and no eggs or fish.

#3 Butter Cake

The classic northern German Butterkuchen is not only one of Kristin’s favorites, but one of mine as well. A simple sponge cake is topped with a crunchy layer of sugar and almond flakes. It is also great for summer and on the go.

#4 Kale

Kale is a popular German winter vegetable that grows excellently in Lower Saxony. It is rich in vitamins and minerals. However, the proportion of organic kale leaves much to be desired and, according to the Lower Saxony State Statistics Office, is only around 10 percent. By comparison, an organic share of more than 20 percent is considered “high,” as is currently the case with carrots and beetroot.

#5 Warper Wedding Soup

Warper Hochzeitsuppe (Warpner Wedding Soup) is a vegan soup with carrots and ginger and a specialty from Warpe in Lower Saxony. Of course it is also served at the Eco-Hotel Okelmann’s 😉

#6 Nienburg Asparagus

Lower Saxony is one of the largest asparagus growing regions in Germany. On a culinary journey here during the season, you can (and should!) eat fresh asparagus straight from the field. Whether you prefer it with brown butter, (vegan) hollandaise sauce or plain is up to you.

Asparagus region of Lower Saxony

During the asparagus season (mid-April to the end of June), Okelmann’s Restaurant serves white and green asparagus from the neighboring Früchtefarm Schindler.

“The soil in Warper is very sandy, which makes the asparagus mild and rather sweet at the beginning of the season. The asparagus is always delivered fresh. This is very important to us as we grew our own asparagus until a few years ago and know what good quality means.” – Kristin Okelmann

It is then served to guests in the traditional manner with hollandaise sauce or with schnitzel made from acorn-fed pork from the neighboring village and organic potatoes from the region.

“In addition to the classics, we offer modern interpretations such as Asparagus Soup with Wild Garlic Pesto and Confit Purple Sweet Potato, and Asparagus Salad with Strawberries and Rhubarb.”

Asparagus cultivation in Germany – less than 5 percent organic

Have you ever noticed that asparagus never seems to carry an organic label? According to Markt und Mittelstand, less than 5 percent of asparagus is certified organic. The reason asparagus is firmly in the hands of conventional farming is that it is susceptible to various types of fungal infections. Because organic farming does not use chemical fertilizers or pesticides, asparagus must be planted farther apart to protect it from fungal attack. This greatly reduces the yield.

If you ever come across German organic asparagus, you can be sure that your purchase is supporting courageous farmers who are standing up for sustainability against established structures!

North Sea fish from Lower Saxony

For sustainability reasons, Okelmann’s uses very little fish, and when it does, it comes from certified sources. But if you go on vacation to the North Sea, you’ll find plenty of fish restaurants, smokehouses and the like.

In 2019, the WWF certified that North Sea herring (and matjes) populations are stable because the fisheries are sustainable. The North Sea herring population is still considered healthy in 2025. However, the EU has reduced the catch quota for 2025 by 27 percent. By the way, matjes is the name given to herring that has not yet reached sexual maturity and is therefore particularly mild.

Eels are endangered

One thing you definitely shouldn’t eat is eel. Its population has declined by 95 percent (!) since the 1970s and it is on the Red List of the International Union for Conservation of Nature (IUCN).

“(The European eel is threatened with extinction and is therefore on the same list of endangered species as the Javan rhinoceros. ” – WWF

Because of the low supply, eels are threatened by illegal trade. Another problem is that farmed eels are not a solution and are not considered sustainable. The reason: Eels cannot reproduce in captivity. Aquaculture therefore relies on catching young eels in the wild.

You don’t need eel to enjoy a culinary journey through Lower Saxony!

The culinary offerings in Lower Saxony are so extensive and varied that you can enjoy a fantastic (and sustainable) culinary journey even without eel. At sustainable hotels like Okelmann’s, you can also be sure that they have close partnerships with local farmers and producers. That means you get the freshest flavors on your plate. We would like to thank Kristin for her tips and highly recommend a visit to Okelmann’s and Café Heimatliebe.

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