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Culinary tips: Walter Heiselbetz

Naturally, a gingerbread baker only serves gingerbread for dessert, but what does Walter Heiselbetz seek out when he wants to eat something hearty? Learn the personal tips of the man who made a 85-meter-long gingerbread.


Walter Heiselbetz - Lebkuchen Schmidt © Ute Wünsch

How would you describe Nuremberg in three words?

Traditional, modern, colorful

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

1. Fine Nuremberg Oblaten-Lebkuchen - these can only be produced in Nuremberg

2. "3 im Weggla" (three bratwurst in a bun) or six with sauerkraut

3. "Schäuferle" pork shoulder with a dumpling and gravy 

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

As an appetizer: "3 im Weggla" (three bratwurst in a bun). As a main course: A nice "Schäuferle" pork shoulder with a crispy crust, a traditional potato dumpling and lots of gravy. As dessert: Naturally a Nuremberg Elisen-Lebkuchen. For example, the Lebkuchen of the Year 2015 from Lebkuchen Schmidt, the "Zunft-Elise", a premium gingerbread baked the traditonal way with no flour.

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