WHEN you think of mustard, Germany is never too far behind, which is why, when given the opportunity, you need to get your hands on that hot stuff. German mustard is considerably less acidic than its American counterpart, with the most common German mustard; “Mittelscharf”, literally meaning ‘medium hot’, being somewhere between traditional French and English mustard in strength. Dusseldorf and its surrounding areas is particularly known for its brand of spicy mustard which is used as both an ingredient for Senfrostbraten as well as a table condiment. In Bavaria, a sweet variety of mustard is made which is exclusively served with Weißwurst.
Where to goAmsterdam avant-garde cuisine Bavaria Beer Beer in Belgium belgian cuisine Belgian waffle Belgium belgium chocolate Bruge Brussels charleroi Cheese chez leon Cooking Dessert Drink Dumpling Dutch cuisine Eating extreme eating fine dining fish Flanders food festival fries frietmuseum Gare du Midi Market German cuisine Germany Ghent Gouda Herring Holiday Holland Hollandse Nieuwe Home Cooking intro to belgium Limburg Liège local knowledge Maastricht market michelin michelin star Moules Museums Mussel new years eve Oliebollen out to dinner peket Peket Liege gin Pickled Herring places to visit Potato Recreation restaurant guide restaurants Saaihalle Samoa seasonal food Shopping souvenir special occasion food Staple food Stew strange brews Street Food The Flemish Primitives Festival tomaat garnaal traditional Waffle Waterzooi ‘t Preuvenemint