Street Food Guide Germany 2024: The Best International Street Food in Hanover
There are homemade mueslis, hearty sandwiches - the Eggs Benedict are particularly noteworthy, be it variants with truffle and kale, ham and bacon or salmon and dill with home-marinated Icelandic salmon, perfectly poached egg and homemade hollandaise.
The market hall is not a feast for the eyes, but what you get on the smørrebrød at the ælling stand is certainly a treat for the taste buds: prawns with dill, cress and lemon zest or herring fillet with beet, buckwheat, capers and onion rings. The bread comes from the local bakery.
The restaurant is well-known in the city, so it's best to make a reservation and enjoy garlic sausages with spicy tomato dip and airy yeast dough balls with goat's cream cheese. It's best to place your food in the middle and let the ouzo splash into your glass in a steady stream.
There are two branches in the city, both of which are often overcrowded. And rightly so; fluffy, golden-brown pancakes with bacon and maple cordial are available. But shakshuka, eggs benedict and homemade granola also prove their worth. Breakfast also works for lunch and dinner.
The Majmunovic family has been at work at Ranko in Misburg for decades. The quality of the Balkan specialties is well known. Since son Mladen took over the management, wines and brandies from Croatia, Serbia and Bosnia have rounded off the range. Better make a reservation.
Canned sardines, accompanied by a glass of wine. A Reuben and pastrami sandwich, accompanied by an Old Fashioned. Or Caribbean "French toast à la Rebe" for breakfast, with coffee and juice. There are many enjoyable ways to make the restaurant accessible.
The potato soup (also available with sausages or salmon) is always on the menu, while the other soups and hearty stews change seasonally. It is beautifully located next to the Luther Church near the university and is therefore a popular place for students to go.
List:ich cannot be pigeonholed. The menu is too diverse, ranging from waffles and tarte flambée to pasta dishes. Meat fans will find pulled pork sandwiches, while there is a BBQ jackfruit version for vegans. The audience is also colourful.
Chef Prakash Singh prepares the spicy mixtures himself, which gives his dishes a very special touch. If you fancy trying it out, the inexpensive "Thali lunch" is exciting: put together four small dishes to your heart's content, served with naan bread and rice.
"100% handmade, 100% taste, 0% artificial additives" is written at the entrance to the quiche manufactory in Linden. Here you can find hearty tarts with Gruyère and bacon or with paprika, harissa, feta and lentils. They all taste great.
Skilled Georgian cuisine. The stuffed vine leaves "dolma" in a tasty quince and date broth are delicious, as are the outstanding flatbreads filled with cheese and topped with a raw egg yolk for dipping. Wines from Georgia are also on offer.
The fish for the ceviche is cut into thick cubes. Even under the influence of the lime marinade, the flesh remains firm to the bite, served with sweet potatoes, corn kernels or coriander: a rustic feast, like everything from Eva Palomino Lazo's Peruvian kitchen.
There are several soups to choose from every day, such as mango, carrot and ginger or potato and mushroom. There are also salads, quiche and, of course, a selection of home-baked cakes from the venerable Kreipe patisserie. For a sweet finish, be sure to try the Baumkuchen.
The selection in the Lebanese restaurant is extensive, but does not get out of hand, which benefits the quality. There are hearty chicken and lamb kebabs, savoury kafta and warm flatbread. Vegetarian and vegan dishes such as lentil soup or falafel rolls are also available.
The Mezzo is considered an indispensable institution among students who frequent the café all day. There are breakfast dishes, stews, soups and tarte flambée. Bavarian Spaten and Baden Tannenzäpfle are served in the evening at the latest.
The Afghan restaurant is located in an inner courtyard in the centre and is popular. This is probably why a lot of food is pre-cooked, which is sometimes noticeable in the dishes. Recommendation: order several small dishes to share. Reasonably priced lunch.
You can lick your fingers here; in Shabba Dee's Kitchen, all kinds of people sit and eat traditional fufu with their hands, a sticky porridge made from manioc and plantains. It is accompanied by spicy beef and fish stews. African cuisine is full of contrasts.
At Damascus, all kinds of oriental baked goods are freshly prepared in the oven, including Levantine manakish, traditionally with za'atar, or dumplings with sucuk, cheese and olives. The unbeatable prices start at just one euro.
Liebling Falafel has been around for decades, and you can tell from the interior. The wonderfully spicy tabouleh with lots of fresh parsley and the shish taouk roll with grilled chicken are beyond criticism. The bread is home-baked.