From fish, lamb and oxen

... our chefs conjure up the most tasty delicacies. Try the seasonal specialities and enjoy the diverse produce of our Wesermarsh.

The culinary year starts here in spring with the tender North Sea fish. Eel, herring, ocean perch, pollock and of course May-plaice are always prepared fresh and tasty in different styles. Whether hearty-solid, steamed, fried or with delicate sauces — fish in the Wesermarsh is always a delight!

A special titbit is our Granat, worldwide the smallest prawn. No other shrimp is a match to the Granat's sweet-nutty aroma. Dishes like shrimp scrambled eggs as pan-dish with fried potatoes, shrimps on pumpernickel, prawn-cocktail or prawn-soup are delicacies that are well-known beyond its catchment area of the North Sea cost. In September the Krabbenwochen in Butjadingen (shrimp-weeks) invite you to try the delicacies and enjoy the maritime accompaniment.

In early summer asparagus and strawberries are appealing on the Wesermarsh-menu. Freshly cut or picked in the Oldenburger Land our chefs conjure up something delicious for lunch already. At the Landcafö Moorriem the creamiest cake dreams come true.

The dike meadows of the North Sea cost are unique and they are what give the lambs the incomparable taste. The sea air and the lamb's natural menu that consists only of grass and milk provide the special meat quality. That's why in July and August the restaurants of the Wesermarsh and Oldenburg invite you to try the culinary delicacies of the dyke-lamb. They serve at our 'Lamb-Weeks' rustic dishes or noble variations — a great delight where you can taste and keep the coastal countryside.