Food & Tradition

The cuisine around the lake draws on what the water and the garden provide. Lake Constance whitefish is served pan-fried or poached, accompanied by vegetables from the island of Reichenau, with asparagus in summer. Regional dishes also include Käsknöpfle topped with fried onions, while the mild Höri-Bülle onion grows on the Höri peninsula.

For dessert, Apfelküchle come to the table — apple slices dipped in batter, fried, and dusted with cinnamon sugar. Here the circle closes, since the very same apples and pears used for distilling grow right outside the door. A Williams or an Obstler pairs beautifully with the fruity flavor, which is why it also works well alongside baked desserts.

A small glass of spirit after a meal is considered the traditional finish around the lake. The belief that it aids digestion is widespread. What's actually been measured points the other way: alcohol slows gastric emptying. The pleasant feeling afterward comes from relaxation, not digestion.

In autumn, once the fruit has ripened, the calendar fills up. The "Genussherbst" (Autumn of Indulgence) program combines fish weeks in Konstanz with wine festivals around Meersburg and Hagnau. Game, mushrooms, pears, and pumpkin all feature. The spirit stays in the background here — it accompanies the celebration without dominating it.

Distilling itself is also part of rural life here. In the Lindau district, more than 400 operations hold a small distilling license, turning fruit from their own gardens into spirits that are opened on special occasions. As everywhere, the rule holds: alcohol belongs in small amounts, and those who are driving don't drink.