What is in season in Hamburg. and what to order when the market changes.
Spring
- Beelitzer Spargel (White asparagus): Brandenburg's white asparagus arrives at Hamburg markets in late April and runs to 24 June. The season ends on St John's Day; Spargelsilvester last-night menus run at most traditional rooms.
- Matjes herring (first run): The first Matjes herring catch arrives at the Hamburg Fischmarkt in early June. Bruecke 10 and Fishbar Originale on the Landungsbruecken sell the season's first plate from a kiosk.
- Wild garlic (Baerlauch): Wild garlic appears in north German forests and Hamburg organic markets from March to May. Used in pesto, butter and soups; disappears with the first hot weather.
Summer
- Krabben (North Sea brown shrimp): The North Sea brown shrimp catch reaches Hamburg through June, July and August. Krabben Fischbroetchen are the canonical summer Imbiss order at the Landungsbruecken.
- Rote Gruetze (Red berry pudding): Red currants, raspberries and cherries combine into Rote Gruetze at every Hamburg dessert menu through July and August, served cold with vanilla cream.
- Sylter Royal oysters: Sylter Royal oysters from Sylt are at their best from June to September. Henssler & Henssler in Altona has them on the menu year-round; July is the canonical Sylt visit.
Autumn
- Birnen Bohnen und Speck (Pears, beans and bacon): The Hamburg autumn dish of green beans, Kochbirnen and smoked bacon arrives at Old Commercial Room from August through to mid-September, while Brandenburg pears are in.
- Helgolaender Knieper (Crab claws): Helgoland crab claws are at their best from August to October. The Helgoland ferry from the Landungsbruecken runs through October; Hotel Atoll on the harbour serves the canonical claw plate.
- Schlachtfest (Pig slaughter season): October to November marks Schlachtfest at Brandenburg and Schleswig-Holstein farms. Hamburg butchers and taverns run Blutwurst, Leberwurst and Eisbein specials through both months.
Winter
- Martinsgans (St Martin's goose): Martinsgans (St Martin's goose) arrives on 11 November and runs through Christmas. Roast goose with red cabbage and Kloesze fills Hamburg's family Sunday tavern menus through December.
- Gluehwein at the Christmas markets: From late November through 23 December the Hamburg Christmas markets pour Gluehwein and Feuerzangenbowle on Rathausmarkt, Jungfernstieg, Spitalerstrasse and the Santa Pauli market on the Reeperbahn.
- Stollen and Marzipan: Hamburg's bakeries bake Stollen from the first Sunday of Advent. The Luebeck Niederegger marzipan tradition reaches Hamburg's Christmas markets; Nur Hier and Dat Backhus run Stollen from November.