Delicious treats with a sea view: mulled wine bread and fish specialities from MV

These fish heads are real eye-catchers: on the counter of the Seeperle restaurant stand two artistically decorated fish heads, representing the owners Gisela Schadwinkel and her son Frank. ‘We have combined all our specialities on them,’ says the entrepreneur from Wismar, who is exhibiting at the Grüne Woche for the 20th time. The artistic decoration was created by an Indian chef from her restaurant.

Fish, tart beer and good bread are among the specialities in the Mecklenburg-Western Pomerania hall. This year, Germany's most lake-rich federal state is the partner of the Grüne Woche. For 25 years, the exhibitors have been united in their own hall, an idea conceived by Agriculture Minister Dr Till Backhaus, who is still in office today. Together with Minister-President Manuela Schwesig, he opened the Mecklenburg-Western Pomerania State Day on Friday, 16 January 2026.

Fish is also a topic at the Nutrition & Food stand. Farmer Stefan Schabbauer specialises in breeding catfish, the African catfish. He has integrated the fish farm into his agricultural business. He operates a biogas plant and fertilises his fields with fish water. ‘Our fish farmers monitor species-appropriate husbandry,’ he says. ‘We do not use any additives or medication.’ The fish are processed on site – into delicious fillets, which are available as fish rolls at the Grüne Woche. In order to use as much of the animal as possible, Stefan Schabbauer produces high-quality dog food from the meat close to the bones.

Bread for gourmets

Hannes Behrens brings a new type of bread to almost every Grüne Woche. This time, the owner of the Behrens bakery in Plau am See is offering a mulled wine bread for tasting. ‘The alcohol evaporates during baking, leaving only a spicy flavour,’ he says. He has already made many valuable contacts at Grüne Woche. Some of the ingredients for his honey and nut bread come from an exhibitor from his region whom he met at the trade fair in Berlin.

Gourmet chef Mike Lehmann is convinced of the quality of bread from Mecklenburg-Western Pomerania. He even imports it to his new restaurant on Lake Constance. ‘For me, bread is an important part of German culture,’ he says. ‘I recommend grilled meat with mulled wine bread. Algae bread tastes best with a local oil.’ Thanks to their thick crust, the loaves stay fresh for a long time. His tip: if the bread becomes dry, simply place it in the oven for a short time. This will restore its flavour.