Try the local food when studying in Leipzig, Germany

Leipzig, in the Saxony region of Germany, is known for its diverse cuisine and rich cultural history. Explore its foods when you’re studying at Universitat Leipzig as an SAF Scholar. These are the regional specialities and local dishes you should look out for when you’re taking a break from studying in this beautiful city.

Leipziger Allerlei

This is the city’s signature dish. Leipziger Allerlei is a mix of vegetables and seafood, such as crayfish or shrimp, served with a creamy white sauce. The legendary story behind Leipziger Allerlei is that it was created in the aftermath of the Napoleonic Wars to protect the city’s wealth from soldiers, thieves, and tax collectors by making a humble dish, so the city appeared poorer than it was. Max Enk restaurant just round the corner from Universitat Leipzig is a great place to order it or try making it yourself with fresh ingredients from a supermarket.

Klöße

Klöße (also known as Knödel) are traditional German dumplings made from either raw or cooked potatoes, sometimes mixed with flour, semolina, or bread. The dumplings have a long history, dating back to the Middle Ages, and are often served as a side, with meat or fish, with sauerkraut red cabbage and gravy. Look out for pre-made Klöße in Leipzig supermarkets or try it in a local restaurant. like Ratskeller in the city center.

Halloren Kugeln

These popular chocolate domes are produced in Germany’s oldest chocolate factory, Halloren, in the neighboring town of Halle. The chocolate delights are filled with a soft marzipan filling in many flavors. The name and design of Halloren Kugeln comes from the early salt workers known as "Halloren," who wore a festive dress with ball-shaped buttons. Plenty of local stores sell Halloren Kugeln if you fancy trying some. Even better, take a day trip from Leipzig to visit Halloren Chocolate Museum at the chocolate factory to learn about chocolate making and stock up on Halloren Kugeln from the factory shop.

Leipziger Lerche

This is a sweet shortbread pastry tartlet named after the migratory singing bird, the lark. Skylarks were once a local delicacy served in a pastry crust, but by the 19th century, the birds were in danger of becoming extinct. Saxon King Albert I banned lark hunting in 1876, and local bakers created this sweet pastry tartlet as an alternative. The pastry is made from almond paste and inside is strawberry jam and nuts and has a distinct cross of two dough strips on the top. You can buy them fresh from Handwerksbäckerei & Café Kleinert, just a 10-minute walk from campus.