Discover the north

Many people associate northern Germany with coastline, sea, and stiff breezes. And indeed, climate and nature shape the culinary classics from states such as Mecklenburg-Western Pomerania and Schleswig-Holstein. Fish in a roll or on a plate, for example, are a given. But Lower Saxony shows that the inland also has a lot to offer with exhibitors from the Lüneburg Heath. They have brought their own organic wine from the largest contiguous heathland area in Central Europe.

Mecklenburg-Western Pomerania: Partner of Grüne Woche 2026

As a diverse tourism and culinary region, Mecklenburg-Western Pomerania is a highlight for visitors to Grüne Woche. It has had its own hall for 25 years. In 2026, there will be even more going on there, as Mecklenburg-Western Pomerania is a partner of Grüne Woche. This means that the opening tour with national and international delegations will start in Hall 5.2b. In addition to classics such as fish and beer specialties, visitors will also be able to try new products, such as nut and seed mixes and a mulled wine bread created especially for the fair.

Schleswig-Holstein: Fresh produce from the north

Right next door, the Nordic theme continues. Schleswig-Holstein is also marking the 100th anniversary of Grüne Woche. With a revamped and modernized state presentation, the “real north” is showcasing itself in Hall 5.2a together with traditional companies and culinary treasures from rural areas. Visitors can look forward to fresh Nordic cuisine – from potato and cabbage dishes to typical Schleswig-Holstein fish specialties. The presentation is rounded off by offerings from inland areas and tourist highlights in the land between the seas.

Lower Saxony: Discover the Lüneburg Heath

The Lüneburg Heath will be presented as a model region for sustainable development for the first time at the Lower Saxony stand in Hall 20. Jan and Monika Alvermann will also be traveling there with their company WITT Wein, which is exhibiting at Grüne Woche for the first time. In addition, guests can look forward to specialties such as a kale menu with fried potatoes from Wernsing, Pinkel sausage, and Mettenden sausage, prepared by professional chef Matthias Mähler. The Oldenburg Münsterland stand will be offering a kale smoothie and a vegetarian kale menu. Werder Bremen's “stadium bratwurst” will be grilled at the Goldschmaus barbecue stand. Under the patronage of the Bioland regional association of Lower Saxony/Bremen, players in the Lower Saxony organic sector will gather at a trade fair stand. Tourist information and a varied stage program will also be available.