Sylt is a food day trips in Hamburg.
Sylt, 3.5 hours from Hamburg on the IC over the Hindenburgdamm, is the North Sea oyster island, with Sylter Royal oysters from the Dittmeyer farm in List.
Tip: Dittmeyer's Austern-Compagnie in List runs farm tours and tastings; book ahead in season.
Helgoland, 3 hours by catamaran from the Landungsbruecken in Hamburg, is Germany's only deep-sea island, with the Helgolaender Knieper crab claws as the signature.
Tip: Knieper season runs Apr to Sep; Hotel Atoll on the harbour serves the best at the dockside.
Travemuende, on the Baltic 1 hour from Hamburg, runs harbour seafood restaurants serving Baltic turbot, eel soup and the Luebeck marzipan tradition.
Tip: Atlantic Hotel terrace looks out over the Baltic; Stoever's Fischhandel near the harbour does Fischbroetchen.
Lueneburger Heide, 1.5 hours south of Hamburg, is the heather-honey and Heidschnucke (Heath lamb) heartland, with smoked trout from the river Seeve nearby.
Tip: Wilsede's Imkerei Suckow runs honey tastings; Heidschnucke lamb on most village tavern menus.
Luebeck, 45 minutes north of Hamburg by train, is the marzipan capital of Germany, with the Niederegger company on Breite Strasse making marzipan since 1806.
Tip: Niederegger's first-floor cafe and museum on Breite Strasse is the canonical visit; train continues to Travemuende on the Baltic.
Bremen, 1.5 hours west of Hamburg by IC train, is the city of Bremer Knipp (oat-and-pork sausage), Buntje (offal stew) and its own Hanseatic stew tradition.
Tip: Ratskeller Bremen under the Town Hall is the canonical Knipp address; cellar wine list runs since 1405.