Food & Tradition

Meefischli represent the Main on the plate: small fish, deep-fried until crisp, paired with a glass of Silvaner from a Bocksbeutel. A clear fruit brandy afterward makes a fitting final note, cutting through fat and salt without ever overpowering.

Things get heartier with Schäufele, roasted pork shoulder served with a dumpling, or with Franconian bratwurst and sauerkraut. An Obstler pairs well with such dishes, since apple and pear aromas bring a touch of freshness that suits the rich cuisine.

In late summer, the air fills with the scent of plum cake made with yeast dough and cinnamon sugar. Those cooking compote or stewed plums sometimes finish it off with a small splash of Zwetschgenwasser. That's how fruit the distiller didn't need ends up on the table after all.

Contrary to tradition, a digestif after a meal has nothing to do with digestion. Wine or Kirschwasser, if anything, slow down stomach emptying. Anyone who has a glass after Schäufele or bratwurst may feel relief afterward, but that's simply relaxation at the table.

In the taverns among the vineyards, wine is often accompanied by a cold snack of bratwurst, Presssack, and farmhouse bread. An Obstler alongside is a matter of taste, not a requirement—and anyone still driving afterward will skip it regardless.

At Kerwa, as the church fair is called in Franconia, villages celebrate together, and the landscape itself invites long walks. Anyone wanting to visit the distilleries can follow the Brennerweg in Wartmannsroth in the Rhön, a trail leading past one operation after another.