New arrivals that have just joined our range
At "nur Gutes," new arrivals are food and beverage items that have recently been added to our range. This includes manufacturers who are new to us, new varieties from well-known producers, and new vintages. Nothing is sorted by sales figures here; it is based solely on the date of arrival.
New arrivals is what we call everything that is new in our range, from a manufacturer in a region we didn't previously know, to the new vintage of an old favorite. The most recent product is always at the top, so this page changes with every delivery. If you want to know which new food items we have, it is best to look here first, as new additions in the individual categories are listed among many others.
How a product joins our range
Since 2002, we have been searching for high-quality food from our base in Nordhorn, and only a small fraction of everything we taste year after year makes it into our range.
We follow the market and its changes closely, testing a great deal of new items long before they appear here. Some taste great at the first bite, others only at the third, and much of it is left behind after tasting.
What is allowed to stay should taste particularly good and at the same time deserve respect for its basic ingredients and the way they are processed. Behind many new arrivals are people who are not looking for the quickest profit. These are exactly the kind of manufacturers we look for, whether they are based in Sicily, Brittany, or the Steigerwald.
New manufacturers, new varieties, and new vintages
New products arrive in three forms: as a manufacturer joining us for the first time, as a new variety from a house we already carry, or as a new vintage.
New to us, for example, is Antica Bottega Siciliana from Trapani, under whose name Salvatore Novara collects the products of small producers from his island. This means Sulla honey, pistachio cream, and orange marmalade from Western Sicily are now traveling to us. Also new is Easton Reed from Augsburg, with barbecue sauces, ketchups, and fruit chutneys inspired by American cuisine.
A new variety is Cherry Sour by Lakrids by Bülow, soft licorice in white chocolate with cherry-red sprinkles on top. Before a recipe is allowed into the Danish company's range, it must pass a taste panel, and Cherry Sour scored 4.6 out of 5 points there.
With wine, the vintage changes every year, and each one brings its own weather with it. The Riesling 2025 from the Karl May winery in Osthofen is made by brothers Fritz and Peter May in the seventh generation, and with 7.5 grams of acidity, it turned out firmer than its predecessor.
Food trends 2026 featuring pistachios and sweet heat
Two food trends for 2026 are particularly easy to taste in our new arrivals: pistachios and the combination of sweet and heat, known online as "swicy."
According to the Association of the German Confectionery Industry, more than every second household in Germany purchased a pistachio product in 2025. The green nut is now found in chocolate, ice cream, and spreads, and Sicily is one of its best-known homes. The pistachio cream from Sicily contains 35 percent pistachios and tastes of marzipan and roasted nuts.
That the pistachio can also be savory is shown by the pistachio pesto from Sicily with 70 percent pistachios, olive oil, and salt. Folded into warm pasta, it becomes a creamy green sauce with a splash of pasta water.
Sweet and spicy at the same time are the new sauces from Easton Reed. The Honey Chili Barbecue Sauce pits honey against red chili, which only makes itself felt after a second or two and tends to warm rather than burn. In the Raspberry Chipotle Sauce, raspberry meets the smoke of chipotle, and it feels particularly at home alongside a bold blue cheese.
Canned sardines and alcohol-free drinks in a glass
The 2026 food trends also include the tin of fish, which has risen from a quick pantry staple to a starter on a board, with vintage collections and painted lids.
In Brittany, this culture began long before any trend. The 2026 vintage sardines from Les Mouettes d'Arvor are the first catch of the season, fished in June and July off Concarneau and placed by hand into extra virgin olive oil. The vintage year is on the lid just like on a wine bottle, and the fish continues to mature inside the tin.
For the Ville Bleue 2026 vintage sardines, a painter from Concarneau designs the lid every year, and collectors line the tins up like a series of pictures. Those looking for both trends in one tin will find it in the Sardinen Hot Fish from la belle-iloise in Quiberon, which are covered in a red habanero sauce.
The third trend is conscious drinking without alcohol. According to the German Wine Institute, wine consumption in 2024/25 dropped to 21.5 liters per capita, and many people alternate between a glass with and without alcohol throughout an evening. The Apple Blueberry Cherry Fruit Secco from van Nahmen sparkles with zero percent alcohol, dark and berry-forward like a light red wine.
What the year brings in terms of novelties
Much of this follows the calendar, because in autumn, Printen and mulled wine spices arrive, at the end of the year the new olive oil harvest, and in spring the young wines.
It is currently the season for Christmas novelties. From Untersteinbach in the Steigerwald comes the mulled wine syrup from Schusters Shrub, which Gabi Schuster invented. Cinnamon, clove, and star anise are boiled for a long time in water to create it. A splash of it turns still wine into mulled wine and a glass of juice into punch.
The Printenbäckerei Klein sends their mixed soft Printen, Aachen Printen in dark chocolate, milk chocolate, and white chocolate on the same spicy dough. Anything else that arrives during Advent, we collect under Christmas, and in the spring, Easter has its own page.
In winter, the new olive oil harvest follows, green and freshly pressed, and in the spring, the first white wines from the previous autumn are ready. Thus, the rhythm returns every year, and yet no vintage tastes like the previous one.
New arrivals as gifts
New products make great gifts because the recipients usually don't know them yet and get to unwrap a surprise.
The Extra Dark Peppermint Fondants from Summerdown come in a bag with a bow, filled with dark mint medallions from the peppermint farm in Hampshire. The Palets Les Grands Crus from Chocolat Bonnat put 20 chocolate medallions from eight cocoa origins in a pink box, all with 75 percent cocoa.
Anyone who prefers to give a ready-made basket or box will find collections from artisanal workshops under Gifts. And because something new is added here almost every week, a jar that didn't exist today might be on top tomorrow.
