Pomeranian cuisine

Pomeranian cuisine generally refers to dishes typical of the area that once formed the historic Province of Pomerania in northeast Germany and which included Stettin (now Szczecin) and Further Pomerania. It is characterised by ingredients produced by Pomeranian farms, such as swede ("Wruken") and sugar beet, by poultry rearing, which has produced the famous Pomeranian goose, by the wealth of fish in the Baltic Sea, rivers and inland lakes of the Pomeranian Lake District, and the abundance of quarry in Pomeranian forests. Pomeranian cuisine is hearty. Several foodstuffs have a particularly important role to play here in the region: potatoes, known as "Tüften", prepared in various ways and whose significance is evinced by the existence of a West Pomeranian Potato Museum ("Vorpommersches Kartoffelmuseum"), "Grünkohl" and sweet and sour dishes produced, for example, by baking fruit.
Pomeranian farmers were self-sufficient: crops were stored until the following harvest, meat products were preserved in the smoke store of the home, or in the smokeries of larger villages such as Schlawin. Fruit, vegetables, lard and "Gänseflomen" were preserved by bottling in jars. Syrup was made from the sugar beet itself.
Gourmet food.
Several renowned restaurants in Pomerania have been awarded for excellence in the 21st century.
For example, amongst the starred restaurants listed in the 2015 Michelin Guide are the "freustil" Restaurant in the "Hotel Vier Jahreszeiten" in Binz on the island of Rügen, which is run by chef André Münchs, "Restaurant im Gutshaus Stolpe" in Stolpe (Peene), the "Tom Wickboldt" Restaurant in Heringsdorf on the island of Usedom, as well as the gourmet restaurant of "Scheel's" in the Scheelehof in Stralsund, headed by Stralsund chefs Björn Kapelke and Henri Zipperling.
The 2015 edition of the culinary guide, Gault-Millau, awarded chef Peter Knobloch's "Knoblochs Kräuterküche" in Göhren on Rügen with 16 of 20 points, an achievement also earned by the "Freustil" Restaurant under Ralf Haug in Binz. Ranked at 15 points were chef René Bobzin, of the "Zur alten Post" in Bansin on Usedom, and Tom Wickboldt leading the restaurant of the same name in neighbouring Heringsdorf. Other restaurant guides like the "Varta-Führer", "Bertelsmann Guide", "Der Feinschmecker" and the "Schlemmer Atlas" rate gourmet food in West Pomerania as high quality.