Regional Products


Farming is a way of life in Southwest Germany. Fine fresh produce includes fruit, vegetables and Limpurger beef, as well excellent fish from the rivers and Lake Constance.

Auf einem Holzbrett liegt Schwarzwälder Schinken schön angerichtet.

Few other German states can match Southwest Germany for its diverse range of regional products. This sunny corner of Germany is rich with produce, from fruit and vegetables to Limpurger beef, an ancient breed, and Bodenseefelchen, a delicious white fish caught only in Lake Constance.

Southwest Germany’s farmers are proud of their agricultural heritage, with many growing heritage fruits and vegetables and raising traditional breeds, such as Limpurger cattle. More and more grow organic produce, often featured on local menus. Look for the word “Bio.” Lake Constance is known for the growing traditional fruits and fishing for freshwater whitefish.

Delicious fruit from Lake Constance

The Lake Constance region is one of Europe’s largest fruit-growing areas. The production area covers the counties of Konstanz, Lindau, Ravensburg, and Lake Constance itself. The combination of constant sunshine and Lake Constance provides the ideal conditions for growing fruit of the highest quality. Some of the best apples are popular varieties, such as Jonagold, Elstar, Golden Delicious, and Russet. But more and more heritage varieties are being grown once again.

Limpurger Beef

Limpurger is Southwest Germany’s oldest breed of cattle. As long ago as the 19th century, Limpurger meat had a reputation for being particularly tender, juicy, and flavorful. This famous old breed almost died out back in the 1980s. But now, in the Limburg Hills, the herd has been built up to 500 animals, with 350 cows. So once again, Limpurgers are thriving.

Lake Constance whitefish: rare and special

Lake Constance is famous for Seefelchen, the white fish that thrives in the clean, clear water. Originally found in Siberian streams and alpine lakes, this popular and tasty freshwater fish has firm white flesh and few bones. Surprisingly, this fish was only introduced to the lake at the start of the 20th century. Since then, they have thrived. The highlight of the year comes in the fall, with a popular annual food festival based around this delicious whitefish. All round the western end of Lake Constance, chefs create special, three-course menus that make the most of the fish.