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Wild garlic meets regional products – Culinary Heritage on the Island of Rügen

Every year in early spring the spicy leaves of the wild garlic sprout in many places on the Island of Rügen. Its fragrance greets you from afar.

Several producers use this aromatic plant to create their products such as cheese, pesto, soups and much more. Few of them you can purchase only in these months.

Re-certification persons from left: Kay Plümecke, Gastwirtschaft am Markt, Bergen auf Rügen/ Caroline Oestreich, Schlosshotel Ralswiek/ Ralf Breede, Braugasthaus Störtebeker Braumanufaktur/ Caro Rahm, Certification Commission/ Dr. Stefan Kerth, Landrat
Re-certification persons from left: Kay Plümecke, Gastwirtschaft am Markt, Bergen auf Rügen/ Caroline Oestreich, Schlosshotel Ralswiek/ Ralf Breede, Braugasthaus Störtebeker Braumanufaktur/ Caro Rahm, Certification Commission/ Dr. Stefan Kerth, Landrat

Outside, nature is coming back to life and freshness is returning to regional cuisines. This time of the year is particularly suitable for presenting the variety of regional products of our region to the public, as happened at the Exhibition in historical parc of Putbus.


All of the about 40 exhibitors produce their goods here in our region. We could realise that it is possible to nourish oneself exclusively with regional products. Many visitors used this event to experience the culinary diversity of offers in our County, tasted them or took them home.


The opening of the regional event was used to award three restaurants of the Island with the Re-Certification for the “Culinary Heritage” logotype by the Landrat of the County Vorpommern-Rügen, Dr. Stefan Kerth, as the licence holder and a member of the Certification Commission, Caro Rahm.


Honey producer – Beefarm Pensinsula Mönchgut (Rügen)
Honey producer – Beefarm Pensinsula Mönchgut (Rügen)

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