Celebrate New Year's Eve with Aischgründer Carp

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Carp with smoked crust and bacon

Celebrate New Year's Eve with Aischgründer Carp

Why not celebrate New Year's Eve with Aischgründer carp? We were in for a few days Bad Windsheim and surroundings on the way. Among other things, we visited the carp museum in Neustadt an der Aisch. In an old building on the city wall, the visitor learns everything there is to know about the Aischgründer carp - and that is a lot. It's about carp farming and what to look out for. It is shown which tools are used to care for the carp in the ponds. And you learn that carp farming in the valley of the Aisch already interested Bavarian kings. We learned everything about the life cycle of a carp and admired the table culture that plays a major role in the festive carp meal. The carp is an essential part of a traditional New Year's Eve menu. We have also selected accommodations where you can plan to celebrate New Year's Eve with an overnight stay.


Celebrate New Year's Eve with an overnight stay and carp
In carp museum in Neustadt adAisch - New Year's Eve celebrate with Aischgründer carp


The tradition of the Aischgründer carp

This tradition is also maintained in Bad Windsheimer Aischgrund. The Bavarian Aisch Valley is the largest carp breeding area in Germany. There is no place where you can taste this fish better than in the “Wirtshaus am Freilandmuseum“In Bad Windsheim. Karl Rienecker, the owner of the inn, knows how to prepare carp in a traditional way, but also in an unusual way. Baked or blue carp, carp pans or as carp fillet on chilli sauerkraut - these are just a few of the recipes by which he serves the tasty fish to his guests. They like to enjoy his 3-course carp menu.

Already in the Middle Ages, Cistercian monks laid numerous donut ponds in the Franconian Aischgrund. Fish played an important role, especially during Lent, and the demand was correspondingly high. The water of the Aisch provided sufficient water for the carp ponds, of which more than 2300 are still available today for raising fish in the entire valley of the Aisch.


Carp platter
Carp are served on it - Perfect for New Year's Eve celebrations with Aischgründer carp


Aischgründer carp fresh on the table

Karl Rienecker owns three of these carp pools with space for up to 200 carp. Right next to the Aisch, very close to his restaurant. The water must be fresh and a permeable sandy bottom is important. Otherwise the fish tastes musty. "I feed them wheat from my own farm and switch to barley and rye at the end of summer," says Rienecker. "So they don't get too fat. Rather, they mature into tasty fish. ”His carp weigh up to three pounds if they are fished out of the water after three years and migrate to the pan or pot. And only in the months with "r" - in other words from September to April.

In Bad Windsheim, where over thirty brewers once made the popular beer, the fish must of course match the beer. And so there is a dark museum beer for carp sausages and for carp on chilli herb - self-brewed, of course, in the Bad Windsheim open-air museum. Rienecker's carp dishes are now known far beyond the town. And so every autumn numerous visitors come to the "Aischgründer Karpfen-Schmeckerwochen", which take place in September and October. There is even one Aischgründer carp queen, You can also celebrate New Year's Eve with Aischgründer carp

New Year's Eve celebrate at home

If you can not do it, or if you would like to cook your carp yourself on New Year's Eve, then these two recipes are certainly a good suggestion. Celebrating New Year's Eve with Aischgründer Karpfen is easy.

Aischgründer carp baked


  • A gutted carp that is split along the spine
  • Salt,
  • Pfeffer,
  • Flour,
  • Semolina,
  • clarified butter


Season the halves of the carp with salt and pepper, allow to infuse, toss in the mixture of flour and semolina.
Heat frying with buttered lard to 180 degrees, bake carp halves for approx. 10 minutes.
As a side dish you can order potato salad and mixed salads.
Or do you like to celebrate New Year's Eve with Aischgründer carp according to this recipe?

Aischgründer carp blue


  • 1/2 carp carp per person,
  • 3 liters of water,
  • 1/4 liter of vinegar
  • 1 tsp salt,
  • 2 tablespoons of sugar,
  • 5 white peppercorns,
  • 10 juniper berries,
  • 1/2 part mustard seeds,
  • 2 bay leaves,
  • 5 carnations,
  • 1/2 pound onions (cut into rings)



Place the water, 1 / 8 liter of vinegar and all the ingredients in a large saucepan and cook until the onions are glassy but not too soft. Fill carp halves with 1 / 8 liters of boiling vinegar on the skin side, let rest briefly. Then place in the onionsoud and no longer boil, but only let simmer at reduced heat. Serve garnished with lemon slices and onions after about 20 minutes.
As a side dish you can order boiled potatoes and salads.

Celebrate New Year's Eve with an overnight stay and Aischgründer carp

In these hotels you can celebrate New Year's Eve with an overnight stay. These are accommodations where Aischgründer carp are on the menu. You can reserve rooms by clicking on the name of the hotel / inn:

Country Hotel 3 Crowns *:
Str. 8
91325 Adelsdorf

Restaurant: Mo - So ,, 11.30 - 14 clock and 17.30 - 22 clock

Landgasthof Zum Schwarzen Adler * 
Ulsenheim 97
91478 market Nordheim

Restaurant: Tue, Thu-Sat 11.30 - 13.30 clock and 17.30 - 21.30 clock, So 11 - 14 clock and 17 - 20 clock

Landgasthof Goldener Stern * 
Hauptstraße 2
90619 Trautskirchen

Restaurant: Fri - Wed

Fränkischer Landgasthof Weichlein *
Weingartsgreuth 20
96193 Wachenroth

Restaurant: Tue - DO 17.30 - 23 o'clock, Fri + Sat 11.30 - 14 o'clock 18 - 22 o'clock, Su 11.30 - 14 o'clock 17.30 - 21 o'clock

Conclusion: With Aischgründer carp can celebrate New Year's Eve perfectly

Regardless of whether you prefer to organize your New Year's Eve celebration at home, celebrate with a good meal on New Year's Eve or a short trip over the turn of the year, you can combine this perfectly with an Aischfounder carp. Of course, this tastes not only on New Year's Eve. Carp is on the menu in the Aisch region between September and April. However, he is one of the Franconian specialtiesthat are only available at certain times of the year. During the summer months, however, you will look in vain for it in the restaurants in Franconia.


More ideas for short breaks at the beginning of the year



New Years Eve food
Click on the photo and make a note of this recipe for your “New Year's Eve meal” on Pinterest


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Source – Celebrate New Year's Eve with an overnight stay and Aischfounder carp: Research on site with the support of the Bad Windsheim spa administration

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

Celebrate New Year's Eve with Aischgründer Carp

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn