VIII. Gay Games Cologne 2010

En halve Hahn – Cologne’s cuisine

We begin with fun information for all first time Cologne visitors: the halve Hahn (half rooster) has absolutely nothing to do with the lovely feathered animal. It is a common joke that is fun to observe, when guests order this beloved halve Hahn in a pub in Cologne and then only get served a rye roll with Gouda cheese. The Cologner (Kölner) is substantially unique in nature, language and even the Cuisine.  If you need a dictionary for the menu, then you are also at the right gastronomic address: corner pubs and brewery (Brauerie) where they can cook quite well. Have no fear and ask for an English menu bitte! A special highlight and a former holiday specialty is the beloved Rhenish Sauerbraten. Stews with potatoes, cabbage or beans, and hearty meat and sausage meals are a must in Cologne cuisine. But also what the river and the sea has to offer are gladly eaten by Cologne’s inhabitants, so the delicious mussel meals in the months with “R”. Also very beloved: potato pancakes (Rievekooche) made by potato dough sometimes hearty (like with salmon and horseradish), sometimes sweet (with applesauce). In need of an explanation is the following meal: Himmel un Ääd (heaven and earth), a combination of potatoes, blood sausage and applesauce for relish, Cologne’s inhabitant ask themselves if he is closer heaven or earth. All in all: it is fun to go out eat and the regional cuisine is to study. Bon appétit!  (Guten Appetit!)

Addresses and recipes: http://www.koeln-altstadt.de/gastronomie/index.html
Look at the addresses of the breweries and the traditional cooking (Brauhäuser and Bürgerliche Küche)