Grand Labskaus Meal of the Stade Brotherhoods at the historic Hanseatic Harbour
Labskaus is the quintessential North German sailor's dish: cured beef minced and mixed with mashed potatoes and beetroot, served with onions, gherkins, Rollmops, and a fried egg. Its roots trace back to the maritime provisions of the early modern period, when durable ingredients were combined into a nutritious stew. At the Stader Hansemahl, Labskaus is prepared on a grand scale and served to guests – an experience that makes Stade's city identity tangible.
The Stade brotherhoods are historic associations of citizens with roots in the Hanseatic era. For centuries, they have preserved customs, fostered conviviality, and practiced mutual aid, remaining vital pillars of civic life today. At the Hansemahl, they take charge of hospitality: organising the tables, cooking the Labskaus, and serving it to guests – a clear testament to their enduring significance.
Tables are arranged in a U-shape around the harbour basin. Guests enjoy views of the historic burgher houses, the crane, the Hökerhus facade, and the traditional ships moored in the basin. The maritime ambiance lends the Hansemahl its unique character.
The Hansemahl is among the spring highlights of the Hanseatic city of Stade's event calendar. In this form, it complements other harbour and Hanseatic festivals like the Maritime Festival or the Winegrowers' Festival, making the Hanseatic harbour a recurring venue for town celebrations.
Tables will be set up by the harbour basin, and the brotherhoods will serve their guests Labskaus and drinks. The historic harbour scenery with the crane, warehouses, and burgher houses provides a unique ambiance for the meal.
The brotherhoods manage the entire event – from setting up and preparing the Labskaus to serving guests. The voluntary commitment of the city's citizens is a visible component of the festival.
The exact programme will be published by Stade Tourism shortly before the date. Key points:
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