The weekly market in town takes place in front of the historic scenery at the Hildegardplatz. Twice a week about 50 market stalls sell seasonal fruit and vegetables, cheese, fish and cold meats, homemade pasta, plants, honey and many delicacies from Kempten, the Allgäu region, Lake Constance or Italy. But the weekly market is not only a popular place to do your shopping – it is also a venue for culinary pleasures.
EXPERT’S TIP
Get up early – it’s a sunny day and it is Market Day! The last traders get their stalls ready on the Hildegardplatz, birds are singing everywhere. This is an ideal time to visit the market. The sun is rising, lights up the Basilica of St Lorenz and sends a smile over the market square. Get yourself a ‘Mohnschnecke’ from the oven at ‘Hermines Brotstand’, and a delicious cappuccino. This is a perfect start to a new day.
Plastic-free weekly market
Bring your own shopping bag and (muesli) container and contribute to keep the market free from plastic materials.
No dogs allowed
Dogs are not allowed on the market – except for guide dogs.
Cycling through the weekly market is also prohibited.
Quite early
The traders start setting up their stalls early in the morning. With a bit of luck, night owls can already buy food before 7 a.m.
All about 'Käs' (cheese)
'Schwiegermutterkäs' (Mother-in-law cheese):
A hot feta cream cheese spread with a tinge of pepper.
The three classic cheeses for the perfect Allgäu ‘Kässpatzen’:
'Allgäuer Weißlacker':
A semi-hard intense cheese originating from the Oberallgäu.
'Allgäuer Emmentaler':
Traditionally produced as a round cheese loaf and always recognisable for its nutty character – an Allgäu classic with its cherry-size holes.
'Allgäuer Bergkäs':
Matured for at least four months and with a taste from mild to intense. The Allgäu Bergkäs – an aromatic hard cheese made from raw cow’s milk.
It’s got to be a 'Wurscht' (sausage)
'Weißwurst' (white sausage):
This sausage is a MUST when you visit the market (Tip: You need to add sweet mustard). But watch this – this sausage must never hear the bells ringing at 12:00 a.m. Weißwurst in the Allgäu is never eaten after midday.
'Schübling / Schiebling':
A slightly smoked, thick short sausage, similar to a bratwurst. If you prefer it crispier, you never go wrong with a ‘Schübling’ (in a Semmel = roll).
'Debreziner':
This spicy boiled sausage from Hungary is normally sold in pairs.
'Bergsteiger':
If you find the ‘Debreziner’ too mild in taste, you should order a pair of ‘Bergsteiger’. This sausage – hot in taste – is traditionally eaten with mustard and a ‘Wipper-Breze’ (Preztel by Wipper).
Small specialities
'Seele':
A non-sweet pastry from Upper Swabia – crispy and topped traditionally with coarse salt and caraway seeds.
'Gschmackeria Muesli':
The Kempten power-muesli with a dream-cream, prepared individually for every muesli-connoisseur.
'Kässpatzen':
If you want to taste the ‘real Allgäuer Kässpatzen‘ on the market, join the queue at the Kässpatzen stall in the yellow van (Tip: Be early and be patient – it is definitely worth your while).
'Smoothies and Crêpes':
A healthy smoothie and a sweet or perhaps a savoury crêpe – also on offer on the weekly market in Kempten.
