Welcome to the “Land of 1,000 Hills”. Rich with culture, the Kraichgau-Stromberg region is also popular for hiking and biking.
This “Land of 1,000 Hills” is surprising. With its vineyards, orchards and woodland, the Kraichgau-Stromberg region looks almost Mediterranean. No wonder visitors love it.
The “Land of 1,000 Hills”
The ever-changing pattern of vineyards, orchards and woods gives the Kraichgau-Stromberg a charm of its own, especially for hikers. Cyclists have their own sign-posted routes, including a World Heritage Cycle Tour. Right in the middle is the Stromberg Heuchelberg Nature Park, with a catchy slogan: “Wine, Woods and Wellness.”
A small cultural paradise
When it comes to attractions, the Kraichgau-Stromberg region offers plenty from the past, as well as world-class attractions from the present. Start with the impressive monastery at Maulbronn, a UNESCO World Heritage Site. Move on to Bruchsal, a startling baroque palace, let alone any of the other castles and palaces that dot the landscape. Strictly contemporary is the Auto & Technikmuseum at Sinsheim, with the biggest collection of cars and planes in Europe! You can even climb up into the legendary Concorde supersonic jet. And a must for motorsport fans is the Hockenheimring, the circuit that hosts the German Formula 1 Grand Prix. Book up and drive your own car round the track!
Kraichgau-Stromberg: wine country
The sunny “Land of 1,000 Hills” is also perfect for growing grapes. The leading varieties that thrive here include Trollinger, Lemberger and Schwarzriesling (Pinot Meunier), as well as a delicious Steinsberger Spätburgunder (Pinot Noir). Characteristic are the “Besen” (seasonal wine taverns) in the vineyards, where you can drink local wine and eat home-made local dishes, such as Maultaschen (ravioli).
Would you believe it?
Legend has it that Maultaschen, the popular ravioli-like dish, was invented by monks at the Maulbronn monastery. Why? Well, the story goes that they wanted to hide the fact that they were eating meat during Lent, so they tucked the meat inside these little “pasta pockets,” so that “God couldn’t see it.”