fc.koeln.fanclub.brasil

Official fan club of 1. FC Cologne in Brazil

Kölsche Specialties

Kölsche Specialties ...
Culinary art with heart and tradition

Cologne cuisine is hearty, down-to-earth, and reflects the Rhenish zest for life. Here are some of the most famous specialties that you should definitely try in Cologne:

Kölsch ...
Cologne's national drink

Kölsch is a top-fermented, light beer with a fresh, slightly bitter taste, served in narrow 0.2-liter glasses known as "Stangen."

Only breweries from Cologne and the surrounding area are allowed to brew it according to the Kölsch Convention of 1986.

Tip: In Cologne breweries, the "Köbes" (the waiter) automatically brings a new Kölsch as long as you don't cover the empty glass with a beer coaster.

This traditional dish consists of mashed potatoes ("Ääd" - earth) and applesauce ("Himmel" - heaven), served with fried blood sausage ("Flönz") and roasted onions.

The sweet and savory contrast makes this dish particularly special.

Tip: Often served with Flönz in breweries – if you'd like it without blood sausage, just ask.

Himmel un Ääd ...
Sweet meets savory

Halve Hahn ...
The "half rooster" that isn't

Despite the name, there's no half rooster here, but rather a rye roll with a thick slice of medium-aged Gouda cheese, mustard, onions, and sometimes cucumber.

The name likely originated as a joke in Cologne pubs, when someone expecting a half roast rooster received cheese instead.

Tip: Perfect as a snack with a Kölsch!

Rheinischer Sauerbraten ...
The king of the roasts

A beef roast marinated for several days in a mixture of vinegar, red wine, spices, and onions, then braised.

Traditionally, horse meat was used, but today it's mostly beef. Served with red cabbage and potato dumplings.

Tip: If you want to try the original with horse meat, you can find it in some traditional restaurants.

A special variant of Rhenish Sauerbraten, where the meat is marinated in a particularly strong marinade of vinegar, red wine, and spices.

The name "Soorbrode" comes from "soor" (sour). The meat is often refined with raisins after braising.

Tip: A perfect combination of sweet and sour – be sure to try it with red cabbage and dumplings!

Soorbrode ...
Sauerbraten (Cologne style)