Saxony-Anhalt's food culture is characterized by contrasts: tradition-conscious and at the same time open to new ideas. It can be found in small artisan businesses, in inns with recipes from past generations, in Michelin-starred restaurants and in wine cellars that have been cultivated for centuries. Between the Elbe and Harz mountains, the landscape and climate form the basis for bread, cheese, sausage and wine. Well-known specialties such as Salzwedeler Baumkuchen, Halloren-Kugeln, Rotkäppchen sparkling wine and Harz cheese are just as much a part of this as regional classics from rural cuisine. Origin and craftsmanship remain tangible - and continue to develop, often gently, but with ideas that arouse curiosity.
Regional Specialties
Germany's oldest chocolate factory is located in Halle (Saale). For centuries, these pralines have borne the hallmark of the salt city. Their typical chocolate and cream filling is a testament to craftsmanship that has retained its regional identity despite industrial production. The Halloren World shows how the balls are made and what significance they have for the city—as sweet ambassadors and living cultural assets.
In Salzwedel, Baumkuchen is baked layer by layer over an open flame. The art lies in browning each layer to perfection. The cake is a recognized European cultural treasure and a symbol of patience and precision craftsmanship. Bakeries in the city invite visitors to watch the production process—from the glowing spit to the cutting of the finished cake.
The Friwi-Werke specialty factory was founded in 1891 by Friedrich Wilhelm Witte in Stolberg in the southern Harz Mountains. The half-timbered town became a place where baking is still done today with skilled craftsmanship and a strong regional connection.
The product range now includes around 60 varieties—from rusks and gingerbread cookies to waffles and butter cookies—many of which bear the “Typisch Harz” seal. Now in its fourth generation, the Witte family continues to run the production facility and keep the local heritage alive.
Its distinctive smell and strong flavor are unmistakable. Harzer cheese is made from sour milk and is particularly low in fat. It originated in the small dairies of the Harz Mountains and is considered one of the country's best-known specialties. Tastings and regional dishes show that it is much more than just a simple bread topping: it is a symbol of regional consistency.
The mite cheese from Würchwitz is a real rarity. Cheese mites play a role in its maturation—a practice that has been handed down for centuries and is now only cultivated here. The strong, nutty flavor makes this cheese something special. It is closely linked to tradition and a spirit of experimentation, attracting curious visitors from all over the world who want to discover this extraordinary product.
Halberstadt sausages were among the first meat products in Europe to be preserved in cans. They have been shaping food history since the 19th century. Their practical transportability and long shelf life made them famous. To this day, their production is a flagship product of the city of Halberstadt and part of its culinary identity. Guided tours and factory tastings tie in with this history.
They are reddish brown, calm, and hard to miss in the meadows of the Harz Mountains. The Harz Red Mountain Cattle is one of Germany's old triple-purpose breeds. In the past, it provided meat and milk and pulled the plow through barren soil. Especially in the Upper Harz region, it ensured the survival of many.
Today, this almost extinct breed is being deliberately bred again – robust, undemanding, adapted to high altitudes and the climate. Around 600 suckler cows currently live in the Harz Mountains. The meat is considered particularly aromatic and the husbandry animal-friendly.
Excellent food in Saxony-Anhalt
Gastronomy at the highest level can also be found in Saxony-Anhalt. The MICHELIN 2025 Guide honors three establishments: The Pietsch in Wernigerode has two stars and is regarded as a creative driving force in the region, while the Zeitwerk - also by Robin Pietsch - in Wernigerode has one star and a concept that combines tradition and modernity. In Halle (Saale), Speiseberg stands for urban, cosmopolitan cuisine with one star.
Gault&Millau 2025 also highlights special establishments. The NaturResort Schindelbruch in Stolberg and the Pietsch shine with three toques, while the Speiseberg in Halle (Saale) is awarded two toques. The 1699 in Tangermünde and the Gasthof Zufriedenheit in Naumburg have each been awarded one toque - the latter has also been awarded the "Red Toque" for outstanding performance within its category.
In addition to top gastronomy, the culinary landscape is characterized by independent concepts: the Schweizer Milchkuranstalt in Magdeburg as a beer garden with an unusual history, the Whisky Bar Behrens in Haldensleben with a wide selection of international varieties or the "Mit Genuss" project in Gardelegen, which deliberately focuses on regional cuisine. They show that enjoyment in Saxony-Anhalt has many faces - from classic to experimental, from festive to everyday.
From the Sparkling Wine Cellar to the Brewhouse
Whether sparkling wine, mineral white wine or tart beer - Saxony-Anhalt offers a variety of beverages that are closely linked to the regions.
From the cellars of Freyburg to the breweries of Magdeburg, worlds of taste are created that combine tradition and new ideas.
Culinary Initiatives
Initiatives such as "Typisch Harz", "Saale-Unstrut Handgemacht" and "WelterbeGenuss" show how culinary heritage remains alive - in farm stores, at markets or at events directly at the producers. Saxony-Anhalt Culinary Stars" also recognizes regional quality with awards for outstanding food and committed businesses - a sign of taste with origin.