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HMTG / Martin Kirchner
As the capital city of Lower Saxony, Hannover has various culinary specialties on offer. You can enjoy kale with pinkel, a sausage typical of the region, during the season from November to March. Other typical dishes are Hochzeitssuppe, a clear noodle soup with small meat balls; Calenberger Pfannenschlag, a sausage dish made with oats, onions and ground offal; and Welfenspeise, a two-layer pudding. Additionally, a number of restaurants in Hannover cook at the Michelin-star level.
International specialties are also well represented in the city鈥檚 more than 1,000 restaurants. If you鈥檙e looking to find everything under one roof, the Markthalle, a large market, has numerous stands and counters with dishes from around the world.
