Northern Germany, Lower Saxony, Bremen, Hamburg, Schleswig-Holstein, Westphalia, are characterized by their proximity to the North Sea and Baltic Sea marshes, and for his opposition to the plateaus of the interior, with influences from the Danish cuisine. The dishes containing potato and rye bread characteristic; exist buckwheat dishes in Holstein, or Lueneburg Heath, for example, Holsteiner Buchweizenklöße, the fish dishes are smoked eel (Räucheraal), Herring (Hering), sausages with a strong flavor of pork (Bregenwurst, Kohlwurst), and is often used much bacon (Speck), as a sauce to accompany the fish dishes, the tasty green cabbage (Grünkohl), which are part of the dishes often take some of the groups of people fond of the cuisine of the land, and the socialization and maintenance of traditions (called Grünkohlessen). The sausage of the region accompanying green cabbage is the Pinkelwurst.
From this region comes from the drink called: Pharisäer, made with coffee and rum. It is very typical Mehlbeutel Dithmarscher (kind of pasta), the Birnen, Bohnen und Speck (pears, green beans and bacon), Hamburger Aalsuppe. This is a soup to nuts and vegetables (not as Eel has mentioned his name), Franzbrötchen (French buns), Labskaus (Scrambled herring and beets), or the National Lübecker (stew with pork and turnips) . Westphalian dishes are for example: Pfefferpotthast (roast beef with onions and capers), Hasenpfeffer (rabbit ragout) and Panhas (thick sauce with traces of the massacre) and the Pumpernickel, a black bread.
The traditional desserts are the Rote Grütze (compote different berries), which is traditionally served with milk, or some whipped cream. It has also Braune Kuchen (cake brown).