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Culinary tips: Peter Kolb

Peter Kolb is happy to recommend his delicious pretzels to every tourist. But you can also read his "can't miss" ideas for visitors to Nuremberg here.

How would you describe Nuremberg in three words?

Likeable, delicious, down-to-earth

In your opinion, which culinary specialties does Nuremberg have that you can't find in other cities of its type?

Naturally our delicious pretzel.s What is unusual is that in our region, pretzels are flavored with fine-grained salt rather that the usual salt kernels. The advantage is that fine-grained salt is not as bitter and doesn't have to be scratched away from the pretzel. Our fine-grained salt is a mix of salt and wheat flour. And naturally, you can't forget Nuremberg bratwurst + gingerbread. I catch myself eating pork roast or pork shoulder at least once a week.

What personal dining tip would you give a tourist who is coming to Nuremberg? Is there something a visitor must try?

The first thing I would recommned is a pretzel to start your tour of the city: Either "naked" or the popular version with butter. You might also try one with salami, camembert cheese, ham or butter and chives... there are a lot to choose from. For lunch or dinner, a "Schäuferla" pork shoulder and finish it all off with a Nuremberg "Elisenlebkuchen". You can try one of ours, because since October 2015 we also produce high-quality Nuremberg gingerbread. 

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