Schnuesch is the North German vegetable stew of early summer, with carrots, peas, beans, kohlrabi and potatoes cooked together with smoked bacon, finished with cream and dill.
Where to eat it: 2 restaurants across 1 city.
Schnuesch is a Schleswig-Holstein and Hamburg-hinterland seasonal vegetable stew, eaten when the first early-summer vegetables come to the markets in June. The Plattdeutsch name means snicker (chop) and refers to the small-diced cuts. Hamburg taverns serve it from June to August as a vegetarian-friendly summer alternative to the heavier Birnen Bohnen und Speck. Old Commercial Room cooks the canonical version with optional smoked bacon.
Common allergens: Dairy
Tip from the editors. Cut all vegetables to the same size for even cooking.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Old Commercial Room opposite the Michel in Hamburg has cooked Hanseatic harbour food since 1795 and is the city's canonical Labskaus address.
Order: The Original Hamburger Labskaus with fried egg, herring, beetroot and gherkin.
Tip: Open daily; lunch tables more available than dinner. Cash welcome but cards accepted.
Deichgraf on the historic Deichstrasse in Hamburg cooks classical Hanseatic dishes on the city's oldest canal-side street, with a single beam from the pre-1842 building surviving in the Fleetdiele dining room.
Why locals love it: On the Deichstrasse canal-side row rebuilt after the 1842 fire, that most tourists walk past.
Tip: Window tables face the Nikolaifleet canal. Ask for the Labskaus with the original Rollmops topping.
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