Lake Constance

Lake Constance. The Grand Tour of gourmands

Mountain cheeses, craft beers and würstel: how many goodness in this corner of Europe

 

A mysterious herbal jelly is the secret of Appenzeller, the most aromatic cheese in Switzerland. For over 700 years, his recipe has been secret. What is known, however, is that the milk comes from cows that only need grass on the slopes of Lake Constance. A stretch of water squeezed between Austria, Switzerland and Germany, in an area full of delicacies.

Pastures and rows of hops, vineyards, fruit trees and half-timbered houses overlook the 572 square kilometers of the lake. With one foot in one state, now in another.

In a period of walls and barriers, the lake returns an image of united Europe and where you can move freely from state to state, between the pleasures of the table and unique peculiarities.

Like the cheeses of Lindau, a Germanic town whose historic center is on an island, here at the Hengel Hotel you can taste the best kasespatzle, typical cheese dumplings. “We are located between 400 and 700 meters and we only produce artisanal mountain latexes” explains Michael Bode, cheese sommelier who offers trips and tastings around the lake.

Very fine aromas with a pleasantly bitter aftertaste are the unmistakable trait of the Hopfengut N20 beers, hop museum and brewery. Around 150 farms around the lake produce what is considered the best aromatic hops in the world on 1200 hectares. “We use eight types to express all the potential that this plant can express” explains Lukas Locher, owner of the Hopfengut 20, whose aromatic South Eims is already a classic among beer lovers.

Wine is also on the shores of the lake. In Meerburg, the fascinating Vineum Bodensee, an interactive wine museum, is worth a visit. But it is on the Swiss shores, in the canton of Thurgau, that excellence is achieved; here the vines of Müller Thurgau are born, grown on slopes that gently slope towards the water. Fresh and fragrant wines of great drinkability are produced.

In San Gallo, a Swiss city with Art Nouveau buildings, bratwurst was born, made with milk, veal and pork. Since 2008 it has been recognized as a protected product, it must be eaten with your hands and without sauces, drowned in the excellent Burli, the crispy Swiss bread.

For lovers of haute cuisine there is the starred restaurant Casala, at the Residenz am See in Meersburg. In the garden of the restaurant over fifty plants are born which all end up ok in the dishes.

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