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The taste of Siegen
Of all the ingredients used in Siegerland cuisine, it is the ‘Duffel’ (potato) that takes centre stage. Potatoes are the main element in numerous traditional dishes, whether savoury, sweet or both at the same time. However, ‘Broart’ (bread) plays a key secondary role. Try ‘Dong’ or ‘Knifte’ for a ready-buttered takeaway, traditional Schanzenbrot from a Backes (bakehouse) or ‘Riewekooche’, a loaf of bread made with potatoes, which dominate the local dishes. MORE
Toptipps

Around the Rabenhain
In the triangle formed by the Siegen districts Bürbach and Breitenbach and… MORE

Nightwatchman tour: “Hear, people, what I say!”
The year is 1576. Darkness settles on the city, the streets of Siegen are… MORE

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