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Drinks EncyclopediaLexicon Knowledge JourneysJourneys Topic WorldsTopics All ArticlesArticles Cocktail RecipesCocktails Recipes with drinksRecipes

Recipes from the drinks encyclopedia

Dishes,
and what pairs with them.

556 tried-and-tested recipes to cook at home. Each one comes with the wines, beers and spirits that truly pair well — and why.

Encyclopedia/Recipes

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556 Recipes · Page 1 of 24

Main course · 25 min
Maple Soy Salmon
Oven-baked salmon fillets with a sweet-salty glaze of maple syrup, soy sauce, orange and ginger.
Red wine
Starter · 1 h
Albóndigas in Tomato Sauce (Spanish meatballs)
Tender meatballs with pine nuts and parsley in a tomato sauce with thyme and garlic, served with white bread for mopping up.
Red wine
Main course · 55 min
Aloo Gobi (potato and cauliflower curry)
Dry Indian curry of potatoes and cauliflower with cumin, coriander and turmeric, mild to medium hot.
White wine
Dessert · 1 h 45 min
American Apple Pie with Shortcrust Lid
Piled-high cinnamon apples under a golden butter shortcrust lid, served lukewarm with cream or vanilla ice cream.
Fruit brandy
Dessert · 25 min
American Pancakes
Thick, fluffy pancakes with a golden-brown crust, best with butter and maple syrup.
Sparkling wine
Snack · 45 min
American Potato Salad with Egg and Pickles
A creamy, slightly sweet-and-sour salad with mayonnaise, mustard, pickle relish, egg and crunchy celery.
Pale lager
Dessert · 1 h
Pineapple Upside-Down Cake
A moist sponge cake with caramelised pineapple rings and cherries, turned out and served warm with ice cream.
Aged rum
Dessert · 40 min
Apfelküchle (Swabian apple fritters)
Thick apple rings in batter, deep-fried golden brown and rolled in cinnamon sugar, served warm with crème fraîche.
Fruit brandy
Dessert · 1 h 30 min
Viennese Apple Strudel (Wiener Apfelstrudel)
Paper-thin strudel pastry with a juicy filling of tart apples, raisins, cinnamon and toasted breadcrumbs.
Sweet wine
Dessert · 1 h
Apple Crumble
Soft, tart apples under a crisp buttery crumble topping, served warm with cream or vanilla ice cream.
Sweet wine
Starter · 1 h 20 min
Arancini di riso (Sicilian rice balls)
Crisp deep-fried rice balls with a core of tomato, pea and meat filling and melting cheese.
Sparkling wine
Dessert · 30 min
Arme Ritter (pain perdu, German French toast)
Slices of bread soaked in egg and milk, fried in butter until golden and served with jam or chocolate-hazelnut spread.
Sweet wine
Main course · 1 h 20 min
Arroz con Pollo (chicken with yellow rice)
Juicy chicken thighs on spiced tomato rice with peppers, olives and peas, all cooked in one pot in the oven.
White rum
Main course · 1 h 40 min
Aubergine Parmigiana (Parmigiana di melanzane)
Golden fried aubergine slices layered with a savoury tomato sauce, mozzarella and Parmesan and baked in the oven.
Red wine
Main course · 1 h 25 min
Aubergine Rolls with Mozzarella and Tomato Sauce
Fried aubergine slices with a herb and Parmesan filling and mozzarella, baked in homemade tomato sauce.
Red wine
Dessert · 1 h 35 min
Baba au Rhum
A light yeasted cake that soaks up warm rum syrup and shines with an apricot glaze.
Aged rum
Starter · 1 h 30 min
Baba Ganoush (smoky aubergine dip)
Creamy aubergine purée with tahini, lemon and garlic, with a smoky note, served with pitta for dipping.
White wine
Main course · 40 min
Beer-Battered Fish (Backfisch im Bierteig)
Tender white fish under a light, golden beer batter crust, fresh from the fryer with lemon.
Pale lager
Dessert · 2 h 5 min
Baklava with Walnuts and Honey Syrup
Crisp layers of filo pastry with a walnut and cinnamon filling that soak up a honey and lemon syrup after baking.
Sweet wine
Dessert · 1 h
Banana Cream Pie
Crisp shortcrust base with banana slices, warm vanilla custard and a topping of whipped cream.
Aged rum
Dessert · 30 min
Jamaican-Style Banana Fritters
Small, golden-brown banana pancakes with cinnamon and nutmeg, tossed in cinnamon sugar while still warm.
Aged rum
Main course · 1 h 10 min
Bangers and Mash with Onion Gravy
Juicy sausages on fluffy mashed potato with a dark, sweet-savoury onion gravy made with red wine.
Dark beer
Main course · 8 h 30 min
Barbacoa de res
Beef braised for hours until it falls apart, in a smoky sauce of chipotle, cumin, clove and lime.
Mezcal
Main course · 50 min
Bauernfrühstück (German farmer's breakfast)
Crisp fried potatoes with bacon, ham and onions, under a blanket of set egg.
Wheat beer
Dessert · 40 min
Bayerische Creme (Bavarian cream)
A turned-out vanilla cream made from egg yolk, milk and cream, delicate and airy.
Sweet wine
Main course · 6 h 40 min
Oven-Braised BBQ Beef Brisket
Brisket braised for hours in a sweet, smoky BBQ sauce, then glazed until it falls apart tender.
Mellow whisky
Main course · 7 h
Slow Cooker BBQ Ribs
Tender pork that slides off the bone, with a spiced crust and a sticky, caramelised BBQ glaze.
Red wine
Main course · 1 h 45 min
Beer Can Chicken (Barbecued Chicken on a Beer Can)
Whole chicken with crisp, well-seasoned skin and juicy meat, barbecued upright on a can over indirect heat.
Pale lager
Dessert · 1 h 50 min
Bienenstich (German Bee Sting Cake)
Light yeasted cake with a crunchy honey-almond topping and a filling of vanilla custard and whipped cream.
Sweet wine
Main course · 40 min
Bifteki (Greek Stuffed Beef Patties)
Juicy beef mince patties with onion, parsley, cumin and allspice, stuffed in the middle with melting feta.
Red wine
Main course · 2 h 50 min
Bigos (Polish hunter's stew)
Slow-braised sauerkraut and white cabbage stew with pork, smoked bacon, sausage and prunes; even better the next day.
Vodka
Main course · 4 h
Birria Tacos with Dipping Broth
Beef braised for hours in chilli sauce, fried crisp in a corn tortilla with cheese and dunked in the spicy broth.
Dark beer
Main course · 40 min
Black Bean Burger
Juicy black bean patties with smoky chipotle spicing, seared on the outside and served in a soft bun.
Red wine
Main course · 2 h 15 min
Blanquette de Veau (Veal in White Sauce)
Tender veal stew in a pale cream sauce thickened with egg yolk and lemon, with carrots, onion and mushrooms.
White wine
Aperitif · 40 min
Blinis with Smoked Salmon and Crème Fraîche
Small, fluffy yeasted pancakes with a nutty buckwheat note, topped with smoky salmon and cool crème fraîche.
Sparkling wine
Main course · 55 min
Cauliflower Cheese
Tender cauliflower under a creamy cheese béchamel with a golden, bubbling crust.
White wine
Main course · 3 h 15 min
Boeuf Bourguignon
Beef braised slowly in red wine with bacon, shallots, carrots and mushrooms.
Red wine
Main course · 45 min
Beef Stroganoff
Tender strips of beef with mushrooms, onions and gherkins in a creamy sour cream and mustard sauce.
Red wine
Starter · 55 min
Borscht
Vegetarian borscht: a hearty, slightly sweet-and-sour soup of beetroot, cabbage and potatoes with a dollop of sour cream and dill.
Vodka
Main course · 1 h 15 min
Bouillabaisse
Provençal fish soup with saffron, fennel and tomato, with fish, mussels and prawns.
White wine
Dessert · 1 h 10 min
Baked Apple in a Nut Coating (Bratapfel)
Oven-soft apple with a crunchy nut and cinnamon crust, filled with butter, nuts and raisins, best with vanilla ice cream.
Fortified wine
Dessert · 1 h
Baked Apples with Vanilla Sauce (Bratapfel)
Apples baked soft in the oven with marzipan, nuts, raisins and rum, served with a warm vanilla sauce.
Sweet wine
Dessert · 1 h 5 min
Bread and Butter Pudding
Buttery bread triangles and raisins in vanilla custard, crisp and golden on top, soft as custard inside.
Mellow whisky
Main course · 55 min
Pretzel Dumplings (Brezenknödel)
Light dumplings that smell of lye and nutmeg, made from stale pretzels and poached in salted water.
Wheat beer
Starter · 1 h 15 min
Broccoli Cheddar Soup
Creamy soup with tender broccoli and carrot, with sharp Cheddar melted in.
Dark beer
Starter · 30 min
Bruschetta with Tomatoes and Garlic
Crisp toasted bread rubbed with garlic and topped with marinated tomatoes, basil and olive oil.
White wine
Dessert · 1 h
Buchteln with Plum Butter (Baked Yeast Dumplings)
Soft, buttery yeast buns with a core of plum butter, baked golden and served lukewarm with icing sugar.
Sweet wine
Snack · 55 min
Buffalo Cauliflower Wings
Oven-crisped cauliflower florets in a hot, tangy buffalo glaze with a touch of honey.
Pale lager
Main course · 40 min
Bulgogi (Korean Marinated Beef)
Wafer-thin beef in a sweet-savoury marinade of soy sauce, sesame and pear, seared hot and served with rice.
Red wine
Main course · 55 min
Beef Burritos
Spiced minced beef with beans, sweetcorn and peppers, rolled in tortillas with rice and baked with cheese on top.
Pale lager
Main course · 55 min
Butter Chicken
Tender oven-roasted chicken in a creamy tomato sauce with butter, garam masala and a hint of honey.
White wine
Dessert · 30 min
Buttermilk Mousse with Strawberries
A light, pleasantly tangy buttermilk mousse topped with macerated strawberries and mint.
Sweet wine
Starter · 25 min
Caesar Salad
Crisp romaine lettuce with a creamy dressing of anchovies, garlic and lemon, topped with croûtons and plenty of Parmesan.
White wine
Main course · 1 h
Cajun Blackened Salmon
Juicy salmon under a smoky, spicy Cajun crust on roasted pepper and bean vegetables, served with fresh avocado and mango salsa.
White wine
Main course · 55 min
Calzone with Ham, Salami and Peppers
Folded pizza filled with tomato sauce, spicy salami, ham, mushrooms and plenty of melted cheese, golden brown on the outside.
Red wine
Main course · 1 h 30 min
Spinach and Ricotta Cannelloni
A tender spinach and ricotta filling with pine nuts, baked under tomato sauce and a golden Parmesan béchamel.
White wine
Dessert · 1 h 20 min
Cannoli siciliani (Sicilian Cannoli)
Crisp, deep-fried pastry tubes flavoured with cocoa and espresso, filled with sweet ricotta, pistachios, chocolate and candied fruit.
Sweet wine
Dessert · 1 h 30 min
Cantuccini (Tuscan Almond Biscotti)
Crisp, twice-baked almond biscuits from Tuscany that only turn soft once dunked in dessert wine.
Sweet wine
Main course · 45 min
Carne Asada (Grilled Beef Steak with Lime)
Thin flank steak marinated in lime, orange and garlic, grilled hot, sliced into strips and served with warm corn tortillas.
Red wine
Main course · 6 h
Carnitas (Slow-Braised Pork)
Pork shoulder braised for hours with orange, lime and oregano, then shredded and fried until crisp at the edges.
Pale lager
Main course · 4 h 30 min
Cassoulet
White beans, Toulouse sausages, bacon and tender duck confit, baked in the oven under a crisp breadcrumb crust.
Red wine
Main course · 45 min
Ćevapčići (Balkan Grilled Meat Rolls)
Spicy minced beef and lamb rolls with garlic, onion and paprika, grilled or pan-fried until crisp on the outside.
Rosé
Starter · 20 min
Ceviche
Raw fish briefly bathed in lime juice, with red onion, jalapeño, tomato, avocado and coriander.
White wine
Starter · 35 min
Cream of Mushroom Soup (Champignoncremesuppe)
Velvety mushroom soup with onion and cream, mild and earthy, sprinkled with fresh parsley.
White wine
Starter · 25 min
Mushrooms in Garlic and Sherry (Champiñones al Jerez)
Golden fried mushrooms with plenty of garlic, a hint of chilli and dry sherry, finished fresh with parsley.
Fortified wine
Main course · 45 min
Chana Masala
Chickpeas in a thick tomato sauce with ginger, garlic, garam masala and fresh coriander.
Pale lager
Main course · 1 h 50 min
Char Siu (Cantonese Honey-Glazed Pork)
Tender pork neck with a sticky, glossy crust of honey, hoisin and five-spice powder, served with rice and steamed pak choi.
White wine
Main course · 1 h
Chicken Katsu Curry
Crispy breaded chicken with a mild, lightly sweet curry sauce, rice and white cabbage.
Pale lager
Main course · 45 min
Chicken Korma
A mild, creamy curry sauce with almonds, raisins and cardamom, in which tender pieces of chicken are gently simmered.
White wine
Main course · 30 min
Chicken Piccata with Lemon and Capers
Tender, golden-brown chicken escalopes in a glossy butter and white wine sauce with lemon and capers.
White wine
Main course · 1 h 10 min
Skillet Chicken Pot Pie
A creamy chicken and vegetable filling under a golden shortcrust pastry lid, baked right in the cast-iron skillet.
White wine
Main course · 35 min
Chicken Teriyaki
Juicy chicken with crispy skin, caramelised in a glossy, sweet and salty soy glaze.
Junmai sake
Main course · 1 h 5 min
Chicken Tikka Masala
Chicken marinated in yoghurt and garam masala in a creamy, spiced tomato sauce, mild rather than fiery.
IPA
Snack · 1 h 5 min
Buffalo Chicken Wings
Oven-baked crispy chicken wings tossed in a hot, buttery vinegar sauce and served with celery and a cool dip.
Pale lager
Snack · 1 h 5 min
Honey BBQ Chicken Wings
Crispy baked chicken wings marinated overnight in mustard, honey and soy sauce and finished with a sticky BBQ glaze.
Dark beer
Main course · 1 h 25 min
Chilli con Carne
A hearty mince and bean pot with tomato, cumin and medium heat, rounded out and darkened by a little cocoa.
Pale lager
Main course · 1 h
Chilli sin Carne
A thick, smoky, spiced vegetable chilli with kidney beans, sweetcorn and peppers, simmered long enough to turn velvety.
Pale lager
Dessert · 2 h 30 min
Chocoflan
The “impossible cake”: moist chocolate cake below, creamy flan above, with caramel that spills over when it is turned out.
Aged tequila
Dessert · 40 min
Chocolate Chip Cookies
Soft cookies with golden edges, a caramel note from brown sugar and chunks of chocolate that melt as they bake.
Dark beer
Starter · 25 min
Chorizo in Cider
Paprika-spiced sausage cooked in tart cider with soft onions and a hint of sherry vinegar, served hot with bread.
Sparkling wine
Main course · 2 h 15 min
Choucroute garnie (Alsatian sauerkraut with meats)
Alsatian sauerkraut braised in Riesling, with smoked bacon, smoked pork shoulder, potatoes and sausages.
White wine
Dessert · 55 min
Churros with Chocolate Sauce
Crisp outside, soft inside, rolled in cinnamon sugar and dipped in warm dark chocolate.
Fortified wine
Main course · 1 h 15 min
Cioppino
A spicy San Francisco fish stew with tomatoes, fennel and white wine, in which fish, clams and prawns are gently cooked.
White wine
Dessert · 1 h
Cherry Clafoutis
A soft, pancake-like baked batter pudding with juicy cherries and a little ground almond, served warm.
Sparkling wine
Main course · 40 min
Cobb Salad
A crisp salad with pan-fried chicken, bacon, egg, avocado and blue cheese under a fresh lemon and mustard dressing.
White wine
Snack · 15 min
Coleslaw
A crunchy cabbage and carrot salad in a creamy, tangy dressing of mayonnaise, soured cream and cider vinegar.
Pale lager
Main course · 2 h 35 min
Coq au vin
Chicken legs slowly braised in red wine with bacon, shallots and mushrooms, in a dark, glossy sauce.
Red wine
Main course · 40 min
Cordon Bleu (ham and cheese-stuffed schnitzel)
Crisply breaded cutlets filled with ham and melted cheese, fried golden brown in clarified butter.
White wine
Main course · 2 h 10 min
Cottage Pie
A savoury beef mince sauce with vegetables and Worcestershire sauce under a golden crust of cheesy mashed potato.
Red wine
Dessert · 1 h 20 min
Crème brûlée
Silky vanilla custard made from egg yolks and cream under a thin, crackling caramel crust.
Sweet wine
Dessert · 1 h 30 min
Cremeschnitte (Austrian vanilla cream slice)
Two crisp puff pastry sheets with an airy vanilla cream, topped with a layer of redcurrant jam under white icing.
Sweet wine
Starter · 45 min
Creamy Mushroom Soup
Velvety soup of finely chopped button mushrooms with onion, garlic and cream.
Red wine
Dessert · 30 min
Crêpes with Butter and Sugar
Wafer-thin, pale golden pancakes, freshly spread with butter and sprinkled with sugar, soft inside and slightly crisp at the edge.
Aged rum
Snack · 50 min
Croque Monsieur
Crisp toasted ham and cheese sandwich under a baked béchamel topping.
White wine
Main course · 35 min
Currygeschnetzeltes (creamy curry turkey strips)
Tender strips of turkey in a mild, creamy curry sauce with white wine and tomatoes, served with pasta.
Wheat beer
Snack · 25 min
Currywurst (sausage with curry sauce)
Crisply fried sausage under a fruity, spiced curry-ketchup sauce with onion, balsamic vinegar and a hint of heat.
Pale lager
Dessert · 55 min
Sweet Dampfnudeln (steamed yeast dumplings)
Fluffy yeast dumplings that cook in a covered pot and form a crisp sugar crust on the bottom.
Sweet wine
Snack · 30 min
Dates Wrapped in Bacon (Datteln im Speckmantel)
Sweet dates with a piece of Parmesan, wrapped in crispy bacon, served hot from the oven as a tapa.
Fortified wine
Snack · 40 min
Eggs Benedict
Toasted English muffins with fried ham, softly poached eggs and warm hollandaise sauce.
Sparkling wine
Main course · 45 min
Eiernockerl (Austrian egg dumplings with scrambled egg)
Soft butter dumplings tossed in butter and mixed with softly set scrambled egg, served with a green salad.
Pale lager
Snack · 1 h 20 min
Pickled Gherkins with Dill
Crunchy, salty-sour gherkins with dill, garlic and mustard seeds, preserved in jars.
Vodka
Starter · 1 h 30 min
Pickled Beetroot with Onions
Tender beetroot slices and onion rings in a sweet-and-sour spiced brine with cloves, allspice and mustard seeds.
Vodka
Dessert · 15 min
Iced Coffee with Cream (Eiskaffee)
Cold, strong coffee poured over vanilla ice cream, with chocolate syrup and a crown of whipped cream.
Cream liqueur
Main course · 55 min
Alsatian Flammkuchen (tarte flambée)
Wafer-thin, crisp base with a tangy cream layer, sweetly cooked onions and smoky bacon.
White wine
Main course · 55 min
Beef Enchiladas with Red Sauce
Wheat tortillas filled with spiced minced beef and black beans, under a mild red sauce of tomato, cumin and paprika and melted cheese.
Dark beer
Dessert · 1 h 25 min
Engadine Nut Tart (Engadiner Nusstorte)
Shortcrust pastry with a dense filling of caramelised walnuts, cream and honey, a classic from the Engadine.
Fortified wine
Main course · 2 h 30 min
Roast Duck with Apple and Prune Stuffing (Entenbraten)
Crisp, brown duck with a spicy stuffing of apple, prune and mugwort, served with a port sauce made from the roasting juices.
Red wine
Main course · 1 h
Duck Breast with Honey and Mustard
Slowly pan-fried duck breast with crisp, honey-mustard glazed skin and a small honey-balsamic sauce made from the pan juices.
Red wine
Main course · 50 min
Duck Breast with Orange Sauce
Pink pan-roasted duck breast with crisp skin and a fruity sauce of orange, cranberries and orange liqueur.
Red wine
Main course · 50 min
Duck Breast with Port and Cherry Sauce
Pink pan-roasted duck breast with crisp skin and a dark, fruity-sweet sauce of port and sour cherries.
Red wine
Main course · 1 h 50 min
Duck Legs with Red Wine Shallots
Duck legs braised in a roasting pan with crisp skin and a dark, lightly sweet sauce of red wine, shallots and redcurrant jelly.
Red wine
Starter · 50 min
Pea and Mint Soup
Fine, creamy pea soup with a cool dollop of minted sour cream and whole peas in the bowl.
White wine
Dessert · 1 h 15 min
Strawberry Rhubarb Pie
Double-crust pie with a lattice top, in which tart rhubarb and sweet strawberries sit under a gently set egg custard.
Sweet wine
Dessert · 25 min
Strawberry Tiramisu
Airy mascarpone and quark cream between orange-juice-soaked sponge fingers and fresh strawberries.
Sparkling wine
Main course · 25 min
Peanut Sesame Noodles
Cold or room-temperature spaghetti in a creamy peanut and sesame sauce with crunchy vegetables, ginger and a hint of chilli.
White wine
Snack · 30 min
Peanut Butter Cookies
Soft, juicy cookies with peanut butter, slightly crisp on the outside and dusted with sugar.
Fortified wine
Snack · 1 h 5 min
Falafel with Tahini Yoghurt
Crisp deep-fried chickpea balls with plenty of parsley, coriander and cumin, served with a creamy tahini yoghurt with lemon.
Pale lager
Dessert · 1 h 10 min
Far Breton with Prunes
Breton custard cake baked in a gratin dish with prunes soaked in Armagnac, creamy inside and golden brown outside.
Fortified wine
Starter · 20 min
Fennel and Orange Salad
Crunchy fennel with juicy orange segments, lightly sweet and sour with an aniseed note and mild seasoning.
White wine
Starter · 50 min
Fish Soup
Creamy soup of vegetables, white wine, fish stock and crème fraîche with tender fish and prawns, freshened with lemon and dill.
White wine
Main course · 40 min
Fish Tacos with Cabbage Slaw and Lime
Crisp beer-battered cod on warm corn tortillas with fresh red cabbage slaw and a smoky, spicy chipotle-lime sauce.
Pale lager
Main course · 1 h
Fish and Chips
Crisp deep-fried beer-battered fish with thick, twice-fried chips, lemon and malt vinegar.
Pale lager
Main course · 1 h 15 min
Fish Pie with Smoked Fish and Salmon
Fish in a mild milk sauce with peas, egg and herbs under a golden mashed potato topping.
White wine
Main course · 3 h 20 min
Carbonade flamande (Flemish beef and beer stew)
Slow-braised beef in dark beer with plenty of onion, mustard and spice bread, slightly sweet and tart.
Sour beer
Dessert · 1 h 10 min
Flan de caramelo (Spanish caramel custard)
Silky egg and milk custard, turned out onto a pool of dark caramel.
Aged rum
Dessert · 45 min
Florentiner (German almond-caramel biscuits)
Crisp, chewy almond biscuits with honey and caramel, coated on the bottom with dark chocolate.
Cognac and brandy
Starter · 50 min
Focaccia with Cherry Tomatoes and Rosemary
Airy flatbread with a crisp base, dimples full of olive oil, sea salt, rosemary and sweet cherry tomatoes.
White wine
Main course · 30 min
Trout Meunière (Forelle Müllerin Art) with Almond Butter
Juicy pan-fried trout in a flour coating with lemon and golden-brown almond butter.
White wine
Main course · 4 h 20 min
Franconian Pork Shoulder (Fränkisches Schäufele) with Dark Beer Gravy
Butter-soft pork shoulder with crackling and a malty, hearty gravy made with dark beer.
Dark beer
Main course · 1 h
Frankfurt Green Sauce (Grüne Soße) with Eggs and Potatoes
Cool, creamy herb sauce of soured milk and soured cream with seven fresh herbs, served with boiled potatoes and hard-boiled eggs.
White wine
Starter · 50 min
French Onion Soup
Hearty soup of slowly braised onions, white wine and stock, with crisp bread and gratinéed Gruyère.
White wine
Main course · 45 min
Frikadellen (German Meat Patties)
Juicy minced meat patties browned on the outside with fried onion, marjoram and a spoonful of mustard.
Pale lager
Starter · 1 h
Fresh Tomato Soup
Velvety soup of ripe, peeled tomatoes with thyme and bay, fruity and slightly tart.
White wine
Dessert · 1 h 15 min
Früchtebrot (German Fruit Loaf)
Dense, honey-sweet loaf made almost entirely of dates, figs, raisins and hazelnuts, spiced with cinnamon and bound with just a little batter.
Sherry-cask whisky
Main course · 5 h 30 min
Roast Goose (Gänsebraten)
Crisp, brown goose roasted slowly from a cold oven, stuffed with apples, pears and dried fruit steeped in Calvados, served with clear pan juices.
Red wine
Main course · 4 h
Goose Legs with Apple Red Cabbage (Gänsekeulen mit Apfelrotkohl)
Slow-roasted goose legs with crisp skin, an apple and onion sauce and spiced apple red cabbage.
Red wine
Main course · 3 h
Gaisburger Marsch (Swabian beef broth stew with Spätzle)
Strong beef broth with tender shin of beef, hand-scraped Spätzle and potatoes, topped with fried onions.
Red wine
Starter · 25 min
Gambas al Ajillo (Garlic Prawns)
Prawns fried briefly and fiercely in plenty of garlic oil with a little chilli, and deglazed at the end with a splash of sherry or brandy.
Fortified wine
Starter · 30 min
Prawns with Avocado and Mango Salsa
Briefly fried prawns on rocket, served with a fresh salsa of mango, avocado and chilli with lime and coriander.
White wine
Main course · 50 min
Shrimp and Grits
Creamy cheese grits topped with prawns, bacon and vegetables in a spicy Cajun sauce.
White wine
Starter · 50 min
Prawn Tempura
Sweet prawns in a wafer-thin, crisp batter with a warm tentsuyu dipping sauce and daikon.
Junmai sake
Main course · 35 min
Prawn Tacos with Creamy Coriander Sauce
Spiced fried prawns in warm corn tortillas, with crunchy cabbage, avocado and a cool coriander and lime cream.
Pale lager
Starter · 25 min
Gazpacho Andaluz
Ice-cold puréed tomato soup with cucumber, pepper, garlic, olive oil and vinegar, which can also be drunk from a cup.
Fortified wine
Starter · 50 min
Baked Feta with Peppers, Tomatoes and Onions
Warm, creamy feta baked in the oven, surrounded by sweet caramelised onions, tomatoes and peppers with oregano and a hint of chilli.
White wine
Main course · 2 h 20 min
Baked Ham with Honey Glaze
Gently cooked cured ham with a crisp, sticky, caramelised honey and mustard crust.
Mellow whisky
Starter · 15 min
Pan-Seared Scallops
Golden brown on the outside, tender and sweet within, with garlic butter, a hint of chilli and fresh lime with coriander.
Sparkling wine
Main course · 15 min
Pan-Fried Salmon with Lemon
Salmon fillet with crisp skin and a tender, pink centre, drizzled with lemon juice and pan butter.
White wine
Main course · 3 h 15 min
Roast Turkey with Gravy
Juicy, crisp-browned turkey with a gravy made from giblets, roasted vegetables, white wine and thyme.
Red wine
Main course · 25 min
Pan-Fried Pike-Perch with Garlic (Gebratener Zander)
Pike-perch fillets with crisp skin fried in butter with garlic, lemon and parsley, served with a fresh rocket and tomato salad.
White wine
Main course · 1 h 30 min
Turkish-Style Stuffed Aubergines
Fried aubergine halves with a minced meat filling in a spiced mint and tomato sauce, baked with feta on top.
Red wine
Starter · 45 min
Stuffed Mushrooms with Ham and Soured Cream (Schmand)
Oven-baked mushrooms with a creamy filling of ham, onion, soured cream and chives under golden cheese.
White wine
Snack · 35 min
Deviled Eggs (Stuffed Eggs)
Hard-boiled eggs with a creamy filling of egg yolk, mayonnaise, mustard and gherkins, sprinkled with paprika and herbs.
Sparkling wine
Snack · 50 min
Jalapeño Poppers (Stuffed Jalapeños)
Mildly hot jalapeño halves with a creamy cheese filling, wrapped in crisp bacon.
Pale lager
Main course · 1 h 35 min
Stuffed Peppers in Tomato Sauce
Peppers with a spicy mince and rice filling, braised tender in a fruity tomato sauce.
Red wine
Main course · 1 h 10 min
Stuffed Courgettes with Minced Meat
Juicy courgette halves with a spiced mince and tomato filling, baked under a blanket of melted cheese.
Rosé
Starter · 30 min
Grilled Prawn Skewers
Prawns in basil and garlic oil, grilled on skewers: juicy, with a smoky char.
White wine
Main course · 40 min
Grilled Pork Chops in Soy Marinade
Juicy chops with a dark, slightly sweet crust of soy sauce, brown sugar and garlic.
Smoky whisky
Main course · 30 min
Grilled Salmon with Avocado Salsa
Juicy, well-spiced grilled salmon with a fresh, creamy salsa of avocado, tomato and lime.
White wine
Main course · 1 h 5 min
Vegetable Enchiladas with Beans and Cheese
Filled wheat tortillas with peppers, courgette, aubergine, beans and sweetcorn under tomato sauce and melted cheese.
Pale lager
Snack · 55 min
Vegetable Omelette
Juicy omelette with peppers, courgette, tomato and onion, set slowly over a low heat under a lid.
Sparkling wine
Snack · 2 h
Vegetable Samosas with Mango Chutney
Crisp deep-fried pastry parcels with a spiced potato and pea filling of cumin, ginger and garam masala, served with sweet mango chutney.
Pale lager
Main course · 2 h 15 min
Vegetable Lasagne with Ricotta
Creamy, juicy lasagne with courgette, broccoli and ricotta under a spiced tomato sauce and golden cheese.
Red wine
Dessert · 50 min
Germknödel (steamed yeast dumpling) with Plum Jam and Poppy Seeds
Fluffy steamed yeast dumpling filled with plum butter, drenched in hot butter and sprinkled with poppy seeds and sugar.
Sweet wine
Main course · 3 h 20 min
Braised Lamb Shanks in Red Wine Sauce
Lamb shanks braised tender in the oven with a velvety red wine sauce of tomato, carrot, celery and thyme.
Red wine
Main course · 25 min
Gnocchi with Gorgonzola Cream Sauce
Soft gnocchi in a creamy, richly flavoured Gorgonzola sauce that is ready in 25 minutes.
White wine
Main course · 25 min
Gong Bao Chicken (Kung Pao) with Peanuts
Hot, sweet and sour Sichuan chicken from the wok with peanuts, dried chillies and tingling Sichuan pepper.
White wine
Snack · 45 min
Gougères (cheese choux puffs)
Light, golden choux balls with plenty of Gruyère, crisp outside and tender inside, best served warm.
White wine
Starter · 25 min
Gravlax (dill-cured salmon)
Mildly cured salmon with plenty of dill, sliced wafer-thin and served with a mustard and cream sauce on rye bread.
White wine
Starter · 20 min
Greek Salad (Horiatiki)
Cool tomatoes and cucumber, salty feta and olives with oregano and good olive oil: fresh, hearty and no cooking at all.
White wine
Main course · 1 h 55 min
Greek Lemon Chicken with Oven-Roasted Potatoes
Juicy chicken and potatoes that come out of the oven golden brown and tender in a lemon and olive oil bath with oregano.
White wine
Main course · 40 min
Green Asparagus Risotto
Creamy risotto with tender green asparagus, white wine and Parmesan; the asparagus tips stay al dente on top.
White wine
Main course · 2 h 20 min
Grünkohl (kale stew) with Kasseler (smoked pork), Bacon and Mettwurst
Hearty North German winter classic: slowly braised kale with smoked meats, mustard and oat flakes, even better on the second day.
Pale lager
Snack · 15 min
Guacamole with Tortilla Chips
Creamy avocado with lime, coriander, red onion and fresh chilli, served with crisp tortilla chips.
Tequila blanco
Main course · 2 h 30 min
Seafood Gumbo
Dark roux, okra, smoked sausage, crab claws and prawns in a robust prawn stock, served over rice.
Pale lager
Starter · 20 min
Cucumber Salad with Dill
Crisp cucumber and radishes in a fresh soured cream dressing with plenty of dill and a light tang of vinegar.
White wine
Main course · 35 min
Gyudon (Japanese beef rice bowl)
Thinly sliced beef with onions in a sweet-salty soy sauce, served over steaming rice.
Junmai sake
Main course · 35 min
Beef Tacos (ground beef tacos)
Crisp taco shells with spiced, pan-fried ground beef, Cheddar, iceberg lettuce and tomato salsa, to fill yourself.
Pale lager
Main course · 50 min
Chicken and Pineapple Curry
Tender chicken from a yoghurt marinade with sweet pineapple, peppers and cashews in a creamy coconut sauce, freshened up with lime at the end.
White wine
Main course · 1 h 30 min
Chicken Biryani
Marinated chicken thighs under layers of basmati rice, fried onions, coriander and saffron, slowly steamed in the pot.
White wine
Main course · 1 h 40 min
Chicken Cacciatore
Braised chicken thighs in a sauce of tomato, peppers, mushrooms and red wine, seasoned with rosemary and sage.
Red wine
Main course · 25 min
Chicken Fajitas with Peppers
Seared chicken strips with peppers and onion in a smoky lime marinade, wrapped in warm tortillas.
Pale lager
Main course · 40 min
Chicken Gyros with Tzatziki
Lemony, garlicky grilled chicken in warm flatbread with fresh salad and cool tzatziki.
White wine
Main course · 2 h 30 min
Chicken in Mole Sauce
Tender chicken in a dark, smoky, fruity sauce of ancho chillies, raisins, peanut and a little bitter chocolate, served with fresh coriander rice.
Red wine
Main course · 1 h 10 min
Chicken Kyiv (Chicken Kiev)
Crisp breaded chicken breast with a molten core of garlic and herb butter.
Vodka
Main course · 40 min
Chicken and Mango Curry
Mild, creamy curry with tender diced chicken in a fruity mango sauce with coconut and gentle spice warmth.
White wine
Main course · 50 min
Chicken Marsala
Tenderly pan-fried thin chicken breast in a velvety sauce of Marsala, cream, mushrooms and sage.
Red wine
Main course · 40 min
Chicken in Tarragon Cream Sauce
Tender diced chicken in a sauce of shallot, cognac, crème fraîche and tarragon, served with basmati rice.
White wine
Main course · 35 min
Chicken Shawarma
Juicy chicken thighs marinated in cumin, cardamom and cinnamon, browned and rolled in flatbread with garlic yoghurt.
Pale lager
Main course · 1 h 20 min
Chicken Tagine with Chickpeas
Tenderly braised chicken with chickpeas, raisins and a mild, spiced tomato sauce, served on couscous.
White wine
Starter · 40 min
Chicken Tortilla Soup
A hearty tomato soup with chicken, sweetcorn and black beans, rounded off with lime, coriander and crisp tortilla strips.
Pale lager
Main course · 1 h 40 min
Hainanese Chicken Rice
Gently poached chicken with fragrant ginger-garlic rice, cucumber and three dips: hot, fresh and gingery, and soy-sweet.
Pale lager
Main course · 35 min
Hamburger with Cheddar and Fried Onions
A juicy, seared beef patty with melted Cheddar, sweet fried onions and a toasted bun.
IPA
Dessert · 1 h 40 min
Hazelnut Cake with Chocolate Glaze
Moist sponge cake with plenty of ground hazelnuts under a coating of dark chocolate.
Fortified wine
Starter · 1 h
Herring under a Fur Coat (Shuba)
Cold layered salad of herring, potatoes, carrots, egg and bright red beetroot, bound with mayonnaise.
Vodka
Starter · 40 min
Herring Salad
Cool, tangy salad of Bismarck herring, potatoes, carrots, gherkin and apple in a creamy mayonnaise and soured cream dressing.
Pale lager
Main course · 2 h 30 min
Roast Venison in Red Wine Sauce with Cherries
Venison leg braised in a roasting tin, wrapped in bacon, with a dark sauce of red wine, cherry juice and game stock, finished with whole cherries and crème fraîche.
Red wine
Main course · 3 h 30 min
Venison Goulash with Porcini and Lingonberries
Slowly braised game in a dark red wine sauce with juniper, porcini and lingonberries.
Red wine
Dessert · 30 min
Holler-Küchle (Elderflower Fritters)
Elderflower umbels fried crisp in a delicate batter coating and dusted with icing sugar while still warm.
Floral gin
Main course · 30 min
Honey Garlic Prawns
Juicy prawns in a sticky, glossy sauce of honey, soy sauce, garlic and ginger with a hint of chilli.
White wine
Main course · 50 min
Honey Garlic Chicken
Crispy chicken thighs in a sticky honey-garlic glaze with green beans from the pan.
White wine
Main course · 50 min
Chicken Enchiladas
Tortilla rolls filled with spiced chicken, peppers, sweetcorn and beans, baked with crème fraîche and cheese.
Pale lager
Main course · 40 min
Chicken Fricassee (Hühnerfrikassee)
Tender pieces of chicken with mushrooms, carrots and peas in a pale, creamy sauce with lemon and capers, served with fluffy rice.
White wine
Dessert · 1 h
Hummingbird Cake with Banana, Pineapple and Pecans
Moist spiced cake with banana, pineapple and pecans under a cream cheese frosting.
Spiced rum
Starter · 20 min
Hummus with Flatbread
Creamy chickpea purée with tahini, lemon and garlic, drizzled with olive oil and served with warm flatbread for dipping.
White wine
Starter · 15 min
Insalata Caprese
Ripe tomatoes, mild mozzarella and fresh basil, with good olive oil, salt and pepper.
White wine
Main course · 2 h 20 min
Irish Beef and Guinness Stew
Tender braised beef with root vegetables and potatoes in a dark, slightly sweet stout sauce.
Dark beer
Main course · 1 h 55 min
Irish Stew with Lamb
Slow-cooked lamb with carrots, leek and potatoes in a velvety broth with thyme.
Dark beer
Main course · 35 min
Italian Pasta Salad with Rocket, Mozzarella and Parma Ham
Cold pasta salad with savoury sun-dried tomatoes, rocket, mozzarella and ham in a balsamic dressing with honey and mustard.
Rosé
Main course · 1 h 5 min
Jambalaya with Chicken, Sausage and Prawns
Spicy one-pot rice with smoked sausage, chicken, peppers, tomato and prawns, seasoned with Cajun spice.
Pale lager
Starter · 15 min
Japanese-Korean Cucumber Salad
Crunchy cucumber in a dressing of soy sauce, rice vinegar, garlic and chilli flakes, sprinkled with toasted sesame.
Ginjo sake
Dessert · 2 h 30 min
Japanese Soufflé Cheesecake
Tall, wobbly-tender cheesecake, as airy as a soufflé, with lemon and an apricot glaze.
Sparkling wine
Main course · 1 h
Japchae (Glass Noodles with Vegetables and Beef)
Sweet potato starch glass noodles with beef, colourful vegetables and strips of omelette, sweet-savoury and fragrant with sesame.
White wine
Main course · 1 h 20 min
Jerk Chicken (Jamaican spiced chicken)
Chicken drumsticks in a marinade of allspice, cinnamon, thyme, ginger and chilli, baked dark in the oven and lightly sticky.
Spiced rum
Main course · 40 min
Cod in Mustard Sauce
Tender cod baked in the oven under a creamy, mildly spicy mustard sauce with dill.
White wine
Main course · 45 min
Oven-Baked Cod with Tomatoes
Tender cod fillet on roasted vegetables with cherry tomatoes, peppers, olives and butter beans in tomato sugo.
White wine
Starter · 40 min
Cheese and Leek Soup with Minced Beef and Pork
Creamy soup of leek, minced meat and processed cheese, with a splash of white wine.
Pale lager
Main course · 35 min
Cheese Fondue with Kirsch
Melted Gruyère and Emmental in white wine with garlic, nutmeg and a splash of kirsch, with cubes of bread for dipping.
White wine
Dessert · 2 h
Classic German cheesecake (Käsekuchen)
Creamy quark cheesecake with vanilla on a shortcrust base, baked until the centre is still slightly wobbly.
Sweet wine
Main course · 1 h
Käsespätzle with crispy fried onions (Swabian cheese noodles)
Soft Spätzle layered with melted Emmental and mountain cheese, topped with deeply browned fried onions.
Pale lager
Dessert · 30 min
Coffee semifreddo
Light, creamy frozen parfait with coffee and chocolate pieces, made in the freezer without an ice cream machine.
Cognac and brandy
Dessert · 1 h
Kaiserschmarrn (shredded Austrian pancake)
Light egg batter baked in butter with rum-soaked raisins, torn into pieces and caramelised with sugar.
Sweet wine
Main course · 2 h 30 min
Roast veal with white wine sauce
Tender braised roast veal with a silky sauce of white wine, roasted vegetables and mushrooms, which is puréed and strained.
White wine
Main course · 1 h 5 min
Calf's liver Berlin style (Kalbsleber Berliner Art)
Tenderly fried liver with sweet apple rings, crispy onions and creamy mashed potato.
Red wine
Starter · 15 min
Chilled cucumber soup with dill (Gurkenkaltschale)
Puréed and ice cold, creamy and fresh with yoghurt, cucumber and plenty of dill, a light starter for hot days.
White wine
Dessert · 25 min
Kalter Hund (no-bake chocolate biscuit cake)
The cake you do not bake: chocolate cream made with coconut fat, layered with butter biscuits, chilled overnight and cut into slices.
Herbal liqueur
Main course · 2 h
Rabbit in mustard and white wine sauce
Tenderly braised rabbit with bacon, shallots and white wine, in a creamy mustard sauce with tarragon.
White wine
Main course · 2 h 50 min
Roast rabbit Thuringian style (Kaninchenbraten Thüringer Art)
Rabbit rubbed with plenty of mustard and braised in a roasting pot with smoked bacon and browned vegetables, in a robust red wine and stock sauce.
Dark beer
Snack · 45 min
Potato and cucumber salad with dill
Lukewarm potato salad with crisp cucumber slices, a tangy stock and vinegar dressing and plenty of fresh dill.
Pale lager
Main course · 55 min
Potato gratin (gratin dauphinois style)
Wafer-thin potato slices in cream with garlic and nutmeg, topped with a crisp golden cheese crust.
White wine
Main course · 50 min
Potato goulash (Kartoffelgulasch)
Thick paprika and potato stew with caraway, marjoram and sliced sausages, finished with soured cream.
Pale lager
Starter · 45 min
Potato pancakes with smoked salmon (Kartoffelpuffer)
Crisp-fried potato pancakes with smoky salmon, cool soured cream and, if you like, apple sauce.
Sparkling wine
Main course · 50 min
Potato salad with soured cream (Kartoffelsalat)
Lukewarm potato salad with onion in a tangy stock and vinegar dressing, stirred creamy with soured cream at the end.
Pale lager
Starter · 1 h 35 min
Potato Soup with Cheddar and Bacon (Baked Potato Soup)
Velvety soup made from oven-baked potatoes with crispy bacon, spring onions, soured cream and melted Cheddar.
Dark beer
Starter · 45 min
Kaspressknödel in beef broth (Tyrolean cheese dumplings)
Crisp pan-fried cheese and bread patties steeped in clear beef broth.
White wine
Main course · 1 h 55 min
Kasseler with Sauerkraut (cured smoked pork loin)
Tender, lightly smoky cured pork on gently braised sauerkraut with juniper, caraway and bay.
White wine
Main course · 45 min
Kedgeree with smoked haddock and egg
Mild, buttery spiced rice with tender smoked haddock, chopped egg and lemon.
White wine
Dessert · 1 h 10 min
Key lime pie
Tart-sweet lime custard on a biscuit base, served chilled and crowned with whipped cream.
Sparkling wine
Dessert · 1 h 10 min
Kirschenmichel (baked cherry and bread pudding)
Light baked pudding of soaked bread rolls, whisked egg whites and juicy sour cherries with crunchy flaked almonds.
Fruit brandy
Dessert · 30 min
Classic tiramisu
Sponge fingers soaked in espresso and amaretto under an airy mascarpone cream, dusted with cocoa and chocolate.
Fortified wine
Main course · 40 min
Crispy Chilli Beef
Thin strips of beef, fried until crisp and tossed in a glossy sweet-and-sour chilli sauce with peppers and ginger.
White wine
Main course · 1 h 10 min
Königsberger Klopse (meatballs in caper sauce)
Tender minced-meat dumplings in a pale, creamy sauce, pleasantly sharp and savoury from capers and lemon.
White wine
Main course · 50 min
Köttbullar (Swedish meatballs) with cream sauce and lingonberries
Juicy Swedish meatballs of beef and pork in a savoury brown cream sauce, served with potatoes and sweet-tart lingonberries.
Red wine
Main course · 40 min
Kohlrabi in white sauce
Tender kohlrabi in a mild creamy sauce with nutmeg, sprinkled with the fine young leaves.
White wine
Main course · 2 h 30 min
Polish-style stuffed cabbage rolls (Gołąbki)
Tender white cabbage leaves filled with mince and rice, braised in a savoury tomato sauce, with the gently sweet cabbage and smoked bacon in the background.
Vodka
Main course · 35 min
Coconut Fish Curry
Tender pieces of fish in a mild coconut sauce with cumin, coriander, turmeric, pepper and green beans.
White wine
Main course · 35 min
Coconut Prawn Curry
Creamy curry of coconut milk, mild green curry paste, pepper and courgette with juicy prawns, fresh with lime and herbs.
White wine
Starter · 30 min
Coconut Prawns with Sweet Chilli Sauce
Golden fried prawns under a crisp coconut-panko crust, served with a fruity, sweet dip of chilli sauce and apricot.
White wine
Dessert · 35 min
Kokosmakronen (German Coconut Macaroons)
Juicy, golden-edged mounds of coconut and meringue that stay soft inside thanks to a little quark.
White rum
Dessert · 45 min
Coconut Rice Pudding with Fruit
Creamy rice pudding in coconut milk, layered with a lightly thickened compote of pear, mango and papaya.
Sweet wine
Main course · 1 h
Korean Fried Chicken with Gochujang Glaze
Twice-fried chicken wings with a glass-clear crust, coated in a sticky, sweet and spicy gochujang glaze.
Pale lager
Starter · 15 min
North Sea Shrimp Cocktail (Krabbencocktail)
Tender North Sea shrimp in a creamy cocktail sauce with cognac and lemon, served chilled on crisp lettuce.
Sparkling wine
Main course · 1 h
Krautfleckerl (Austrian cabbage and noodle squares)
Slowly browned white cabbage with bacon, caraway and a touch of caramel, folded through soft square noodles.
Herbal liqueur
Main course · 1 h 5 min
Krautkrapfen (sauerkraut pasta rolls)
Rolled noodle dough with sauerkraut, bacon and caraway, first fried until crisp, then cooked tender in stock.
White wine
Main course · 30 min
Kritharaki Salad with Minced Meat
Cool salad of rice-shaped orzo pasta with savoury oregano mince and finely diced peppers in a herb dressing.
Rosé
Main course · 1 h 20 min
Pumpkin Ravioli with Sage Butter
Homemade ravioli with a creamy pumpkin and Parmesan filling, topped with crisp-fried sage in butter.
White wine
Main course · 45 min
Pumpkin Risotto
Creamy Parmesan rice with soft pumpkin, a splash of white wine, crème fraîche and fresh spring onions.
White wine
Starter · 1 h 5 min
Pumpkin Soup
Velvety soup of roasted pumpkin with gentle sweetness, onion, cream and a hint of mild chilli.
White wine
Starter · 45 min
Pumpkin Soup with Ginger and Coconut Milk
Creamy Hokkaido pumpkin and carrot soup with fresh ginger, coconut milk, a squeeze of lemon and coriander.
White wine
Main course · 50 min
Labskaus (North German corned beef and potato hash)
Hearty mash of potatoes, corned beef and gherkin, topped with a fried egg and pickled herring.
Pale lager
Main course · 1 h
Salmon Wellington (salmon in puff pastry)
Tender salmon under a spinach and cream cheese filling, baked in crisp, golden puff pastry.
White wine
Main course · 50 min
Salmon en Papillote with Leeks
Tender salmon on creamy leeks with dill, lemon and capers, cooked in its own steam in a parcel.
White wine
Main course · 1 h
Salmon and Spinach Lasagne
Baked lasagne with spinach, tender cubes of salmon and a lightly tomatoey cream sauce under a cheese crust.
White wine
Main course · 45 min
Salmon Poke Bowl
Marinated salmon cubes on lukewarm sushi rice with avocado, cucumber and pickled ginger, topped with sesame and nori.
Junmai sake
Starter · 40 min
Salmon and Spinach Roulade
Cold sponge roulade of spinach and egg, filled with herb cream cheese and smoked salmon, sliced as a starter.
Sparkling wine
Main course · 40 min
Salmon Fillet in Dill Cream Sauce
Quickly pan-fried salmon in a velvety sauce of crème fraîche, vermouth and plenty of dill, served with tagliatelle.
White wine
Main course · 45 min
Salmon Fillet with Honey Mustard Glaze
Juicy salmon with a sweet and savoury honey mustard glaze, served with pan-fried potatoes and a dill mustard sauce.
White wine
Main course · 40 min
Oven-Baked Salmon Trout
Whole salmon trout, baked juicy in the oven with lemon and basil, served with dill lemon butter and potato wedges with soured cream.
White wine
Main course · 40 min
Salmon Cakes with Lemon and Dill
Golden brown outside, juicy and tender inside; the salmon is only finely chopped and kept fresh with lemon and dill.
White wine
Starter · 20 min
Salmon Tartare with Avocado
Finely diced raw salmon with creamy avocado, spring onion, coriander, chilli and plenty of lime, served cold.
White wine
Main course · 1 h 10 min
Lahmacun (Turkish minced meat flatbreads)
Wafer-thin, crisp yeasted flatbreads topped with spiced minced lamb, rolled up with salad, tomato and feta.
Pale lager
Main course · 4 h 30 min
Lamb Kleftiko (oven-baked in a parcel)
Lamb marinated in garlic, lemon and oregano, slow-cooked in a sealed parcel for hours until it falls apart, with potatoes in the lamb juices and a yoghurt and mint sauce.
Red wine
Main course · 40 min
Lamb Koftas with Yoghurt Dip
Spiced minced lamb skewers with cumin, coriander and cinnamon, browned in a pan and served in flatbread with garlic yoghurt.
Red wine
Main course · 2 h 55 min
Lamb with Kritharaki (Giouvetsi)
Tender oven-braised lamb in a spiced tomato sauce with cinnamon, with kritharaki that cook in the sauce.
Red wine
Main course · 45 min
Rack of Lamb with Herb Crust
Briefly seared rack of lamb with mustard and a golden crust of breadcrumbs, Parmesan, butter and fresh herbs.
Red wine
Main course · 3 h 35 min
Oven-Roasted Leg of Lamb with Rosemary and Garlic
Leg of lamb seasoned overnight, braised for two hours in a rosemary and thyme broth and served with tomato oven potatoes.
Red wine
Main course · 45 min
Lamb Chops with Rosemary
Pink pan-fried lamb chops with rosemary, thyme and garlic, served with crisp roast potatoes and balsamic cherry tomatoes.
Red wine
Main course · 2 h 30 min
Lamb Tagine with Apricots
Lamb braised tender in the oven with ras el hanout, cinnamon, chickpeas and sweet apricots, served with couscous, almonds and coriander.
Red wine
Main course · 3 h
Lasagne al Forno with Ragù and Béchamel
Classic meat lasagne with a slow-simmered ragù, creamy béchamel and baked cheese.
Red wine
Starter · 45 min
Leek and Potato Soup (Vichyssoise)
Silky pureed, mild soup of leeks and potatoes with a swirl of cream, buttery leek on top and chives.
White wine
Main course · 2 h 10 min
Leberkäse from the Oven (Bavarian Meatloaf)
Homemade Bavarian Leberkäse with a crisp crust and a fine, juicy meat emulsion, seasoned with marjoram, pepper and a hint of mace.
Pale lager
Starter · 1 h
Leberknödel (liver dumplings)
Tender, spiced dumplings of liver, bread rolls and marjoram, gently poached in hot water and served in a strong beef broth.
Pale lager
Dessert · 40 min
Lebkuchen Parfait with Spiced Oranges (gingerbread parfait)
Creamy frozen parfait with Lebkuchen gingerbread and chocolate, served with warmly spiced orange segments.
Fortified wine
Dessert · 1 h 20 min
Lemon Bars (Zitronenschnitten)
A crumbly buttery base with a set, tart-sweet lemon filling, finished with a dusting of icing sugar.
Sweet wine
Dessert · 40 min
Lemon Posset
Cool, silky lemon cream made from just three main ingredients, sweet and tart and set so firmly that the spoon almost stands up in it.
Sweet wine
Main course · 45 min
Lecsó (Hungarian pepper and tomato stew)
Hungarian vegetable stew of peppers, tomatoes and onions with paprika, mildly sweet and lightly fruity.
Rosé
Main course · 1 h 5 min
Lentil Bolognese
Vegan tomato sauce with lentils, mushrooms and vegetables, rich in umami, served with spaghetti.
Red wine
Starter · 1 h 5 min
Lentil Soup with Tomato and Cumin
Hearty soup of brown lentils, tomato and vegetables, seasoned with cumin and brightened with lemon.
Red wine
Dessert · 1 h 15 min
Linzer Torte (Austrian almond and redcurrant tart)
Crumbly spiced almond pastry with redcurrant jam under a lattice top, even better the next day.
Sweet wine
Main course · 40 min
Lomo Saltado (Peruvian stir-fried beef)
Seared strips of beef with red onions, tomatoes, soy sauce and vinegar, tossed through crispy chips.
Red wine
Main course · 25 min
Maine Lobster Roll
Sweet lobster meat in a light lemon mayonnaise with celery and chives, piled into a butter-toasted hot dog bun.
White wine
Snack · 40 min
Cornbread
Moist, lightly sweet cornbread with a golden crust, served warm with butter and honey.
Mellow whisky
Starter · 1 h 5 min
Salmon Maki Sushi
Thin nori rolls with lightly vinegared rice, tender salmon and crisp cucumber, served with soy sauce, ginger and a touch of wasabi.
Ginjo sake
Dessert · 45 min
Marillenknödel (Austrian apricot dumplings)
Delicate quark dough wrapped around a juicy apricot with a sugar-cube centre, rolled in golden, crisp buttered breadcrumbs.
Fruit brandy
Dessert · 1 h 10 min
Marillenkuchen mit Streusel (apricot crumble cake)
A juicy sponge with tightly packed apricot halves and buttery crumble.
Fruit brandy
Starter · 40 min
Maryland Crab Cakes
Delicate crab cakes with a crisp crust, Old Bay seasoning and a fresh tartar sauce.
White wine
Main course · 2 h 30 min
Massaman Beef Curry
Mild, creamy curry with tender beef, potatoes and peanuts, spiced with cinnamon, star anise and tamarind, balanced between sweet, sour and salty.
White wine
Starter · 50 min
Matjes Hausfrauenart (herring fillets in cream sauce)
Mild matjes herring fillets in a cool sauce of Schmand (soured cream), sour cream, apple, onion and gherkin, served with jacket potatoes.
Pale lager
Starter · 30 min
Seafood Salad with Lemon and Olive Oil
Tender seafood, briefly cooked and marinated in lemon, olive oil, garlic and herbs.
White wine
Dessert · 50 min
Flourless Chocolate Cake
Dense, dark cake without flour, almost truffle-like inside, with a thin crisp crust and a dusting of cocoa.
Fortified wine
Starter · 35 min
Mussels in Beer Broth
Aromatic broth of beer, leek, celery and cream in which the mussels cook in just a few minutes.
Wheat beer
Main course · 40 min
Mussels in White Wine Sauce (Moules marinière style)
Mussels that open up in a broth of white wine, vegetables, tomato and garlic, with plenty of parsley and baguette for mopping up.
White wine
Starter · 1 h 5 min
Minestrone
Thick Italian vegetable soup with white beans, tomato, small pasta and fresh basil.
Red wine
Main course · 40 min
Miso Black Cod (sablefish)
Buttery-tender fish under a dark, caramelised, sweet-salty miso crust.
Ginjo sake
Main course · 35 min
Oven-Baked Miso Salmon
Salmon marinated in miso, sake and mirin and baked in the oven, salty-sweet with a caramelised crust.
Junmai sake
Main course · 1 h 15 min
Miso Ramen
Rich chicken broth with ginger and miso, served with noodles, a soft-boiled egg, sweetcorn and spinach.
Pale lager
Starter · 30 min
Miso Soup with Tofu
Clear dashi broth with miso, tender tofu and wakame: warm, salty-savoury and full of umami.
Junmai sake
Dessert · 1 h 15 min
Carrot Cake with Cream Cheese Frosting
Moist carrot cake with cinnamon, almonds and walnuts under a tangy-sweet cream cheese frosting.
Sweet wine
Dessert · 1 h 10 min
Mohnnudeln (Austrian poppy seed potato noodles)
Potato noodles tossed in butter and rolled in poppy seeds and icing sugar: nutty, sweet and soft.
Sweet wine
Starter · 35 min
Moules marinières (mussels in white wine)
Mussels that open in a broth of white wine, onion, celery and garlic, with baguette to soak up the juices.
White wine
Main course · 2 h 10 min
Moussaka
Layers of potato, baked aubergine and cinnamon-spiced lamb sauce, topped with golden-brown béchamel.
Red wine
Dessert · 25 min
Chocolate Mousse (Mousse au Chocolat)
Airy, creamy mousse of dark chocolate, eggs and cream that turns velvety and slightly bitter after a short chill.
Fortified wine
Main course · 50 min
Mozzarella Chicken in Basil Cream Sauce
Seared chicken breast baked in the oven with cherry tomatoes, creamy basil sauce and melted mozzarella.
White wine
Snack · 35 min
Mozzarella Sticks
Double-breaded mozzarella sticks, crisp outside and stringy inside, with a tomato dip.
Pale lager
Main course · 1 h 10 min
Mujadara (lentils and rice with crispy onions)
Soft lentils and rice with cumin and cinnamon, topped with deep caramelised onions, served with yoghurt and lemon.
Rosé
Snack · 1 h
Loaded Nachos with Beans, Cheese and Jalapeños
Baked tortilla chips with lentils, black beans and sweetcorn, melted cheese, fresh vegetables and jalapeños.
Pale lager
Starter · 50 min
New England Clam Chowder
Thick, creamy clam soup with smoked bacon, tender potatoes and a hint of thyme.
White wine
Dessert · 1 h 20 min
New York Cheesecake
Dense, creamy cream cheese cake with a lemony note, a crisp biscuit base and a tangy soured cream layer on top.
Sweet wine
Main course · 50 min
Nikujaga (Japanese beef and potato stew)
Tender slices of beef, soft potatoes and carrots in a sweet-salty soy broth with mirin, which is best the next day.
Junmai sake
Main course · 1 h
Creamy Pasta Bake with Tomatoes and Mozzarella
Rigatoni in a cream and tomato sauce with fresh cherry tomatoes and basil, under a golden mozzarella crust.
Rosé
Main course · 1 h 35 min
Nut Roast with Tomato Sauce
Juicy roast of lentils, mushrooms and toasted nuts with a cheese crust and a sauce of tomato, garlic and rosemary.
Red wine
Dessert · 1 h 10 min
Nussecken (German nut triangles)
Crumbly shortcrust base with an apricot layer and a crunchy hazelnut caramel topping, the corners dipped in chocolate.
Fortified wine
Dessert · 1 h 5 min
Nusszopf (hazelnut plait)
Light yeast plait with a juicy hazelnut filling and a hint of cinnamon, dusted with icing sugar.
Fortified wine
Snack · 15 min
Obatzda with Pretzels (Bavarian cheese spread)
Creamy, spicy Camembert spread with onion, paprika and caraway, as in a Bavarian beer garden, served with fresh lye pretzels.
Pale lager
Main course · 4 h
Braised Ox Cheeks in Red Wine
Braised for hours in the oven until the meat almost falls apart, in a dark sauce of red wine, port and balsamic.
Red wine
Main course · 4 h 20 min
Oxtail Ragout in Red Wine
Oxtail braised for hours in red wine and Madeira with mushrooms and celery, served with crisp potato rösti.
Red wine
Main course · 50 min
Okonomiyaki (Japanese cabbage pancake)
Thick, fluffy cabbage pancakes with crispy pork belly, a sweet-savoury sauce, mayonnaise and bonito flakes.
Pale lager
Main course · 45 min
Okroshka (cold summer soup)
Ice-cold, tangy soup of buttermilk, soured cream and sparkling mineral water with crunchy cucumber, radishes, potatoes, egg and plenty of dill.
Vodka
Starter · 55 min
Octopus Salad with Peppers and Lemon
Tender, gently cooked octopus in a tangy marinade of lemon, olive oil, bell pepper and onion.
Rosé
Main course · 1 h
Orange Chicken
Crispy fried chicken pieces in a glossy, sweet-and-sour orange and soy sauce with ginger, garlic and a hint of chilli.
White wine
Dessert · 1 h 5 min
Orange Cake
Moist sponge cake made with oil, orange juice and zest, glazed with an orange icing while still warm.
Sparkling wine
Main course · 4 h 15 min
Ossobuco alla Milanese
Tender veal or beef shank slices, braised for hours in a tomato and vegetable sauce and sprinkled with fresh lemon gremolata.
Red wine
Main course · 40 min
Chicken Pad Thai
Stir-fried rice noodles with chicken, egg and tofu in a sweet, sour and salty tamarind sauce, with peanuts and lime.
White wine
Main course · 55 min
Chicken and Chorizo Paella
Saffron rice with juicy chicken, spicy chorizo, bell pepper and peas, cooked in one pan and served with lemon.
Rosé
Main course · 45 min
Palak Paneer
Soft paneer in a creamy, spiced spinach sauce with tomato, cumin and garam masala.
White wine
Dessert · 35 min
Panna Cotta with Vanilla and Berry Compote
Delicate, wobbly vanilla cream made with double cream, served with warm berry compote.
Sparkling wine
Starter · 30 min
Panzanella (Tuscan Bread Salad)
Toasted bread soaks up tomato juice, vinegar and olive oil, with crunchy cucumber, red onion and fresh herbs.
White wine
Main course · 1 h 30 min
Paprikahuhn (Paprika Chicken)
Braised chicken in a velvety, slightly sweet paprika and cream sauce, puréed at the end.
Rosé
Main course · 25 min
Pasta al Limone (Lemon Pasta)
Spaghetti in a glossy sauce of butter, lemon zest, garlic, Parmesan and pasta water, fresh and creamy without any cream.
White wine
Main course · 40 min
Pasta alla Vodka
Penne in a creamy, mildly spicy tomato sauce with shallot, garlic, cream and a splash of vodka.
Red wine
Main course · 25 min
Pasta with Pesto alla Genovese
Hot pasta coated in a cold-blended pesto of plenty of fresh basil, pine nuts, Parmesan and good olive oil.
White wine
Starter · 40 min
Parsnip Soup with Caramelised Onions
Velvety parsnip soup with cream, topped with onions and diced apple browned in butter.
White wine
Main course · 2 h 15 min
Pastitsio (Greek Baked Pasta)
Greek baked pasta with a cinnamon-spiced beef and tomato sauce, feta and a golden béchamel and cheese crust.
Red wine
Starter · 1 h 5 min
Patatas Bravas with Spicy Tomato Sauce
Crisp roasted potato cubes with a spiced paprika and tomato sauce and a dollop of garlic and yoghurt cream.
Pale lager
Dessert · 1 h 45 min
Pavlova with Fruit
Crisp meringue with a soft centre, whipped cream and fresh fruit.
Sweet wine
Dessert · 1 h 55 min
Pecan Pie
Shortcrust base with a caramel-like filling of brown sugar and butter, densely topped with toasted pecans.
Mellow whisky
Starter · 35 min
Hot and Sour Soup (Peking-Style)
Hot, slightly thickened broth with mushrooms, pork and tofu, distinctly sour from black vinegar and peppery on the finish.
Pale lager
Main course · 1 h 25 min
Pelmeni with Sour Cream
Small, juicy dumplings filled with minced meat and onion, tossed in butter and served with sour cream and vinegar.
Vodka
Main course · 4 h 50 min
Pernil (Puerto Rican Roast Pork with Garlic and Oregano)
Slow-roasted pork shoulder with plenty of garlic and oregano, meltingly tender inside with crackling on top.
Aged rum
Main course · 30 min
Pepper Steak with Cognac Cream Sauce
Fillet steaks generously coated in black pepper, seared hot and fast, with a sauce of cognac, beef stock and cream.
Red wine
Dessert · 1 h 10 min
Peach Cobbler
Juicy, lightly spiced peaches under a golden buttermilk topping, served warm with vanilla ice cream.
Sweet wine
Main course · 30 min
Philly Cheesesteak Sandwich
Thinly sliced beef with onions, peppers and mushrooms under melted provolone in a crusty roll.
Dark beer
Main course · 6 h 40 min
Pho Bo (Vietnamese beef noodle soup)
Clear beef broth simmered for hours with charred onion, star anise and cinnamon, served with tender rice noodles, raw beef fillet and fresh herbs.
Pale lager
Main course · 50 min
Piccata Milanese with Spaghetti
Veal escalopes in a crisp Parmesan and egg coating, served with spaghetti in tomato sauce with olives and basil.
White wine
Main course · 1 h 50 min
Pichelsteiner Eintopf (Bavarian layered meat and vegetable stew)
Layered braised stew of beef, pork, cabbage, root vegetables and potatoes, seasoned hearty with caraway and paprika.
Pale lager
Starter · 15 min
Pico de Gallo
Fresh, uncooked salsa of diced tomatoes, onion, coriander, mild chilli and lime.
Pale lager
Main course · 1 h 40 min
Pierogi with Potato and Cheese Filling
Soft dumplings with a creamy potato and Cheddar filling, fried golden in sage butter and served with soured cream.
Vodka
Main course · 40 min
Mushroom Stroganoff
Well-browned button mushrooms with peppers and gherkins in a creamy sauce with mustard and thyme, served with pasta.
Red wine
Main course · 40 min
Mushroom Risotto
Creamy risotto with button mushrooms and dried porcini, finished with butter and Parmesan.
Red wine
Starter · 55 min
Mushroom Tart with Puff Pastry
Crisp puff pastry base with Gruyère and fried button mushrooms, finished with thyme and flaky salt.
Red wine
Snack · 12 min
Pimientos de Padrón
Small green peppers blistered in hot olive oil and sprinkled with coarse salt; most are mild, a few surprisingly hot.
White wine
Main course · 1 h 5 min
Pizza Margherita
Thin base with airy edges, a well-seasoned tomato sauce, tender buffalo mozzarella and fresh basil.
Pale lager
Main course · 1 h 45 min
Plov (pilaf with beef, carrots and garlic)
Fluffy rice cooked on top of braised beef with carrots and onions, fragrant with cumin, bay and soft garlic.
Vodka
Main course · 3 h 10 min
Porchetta-Style Pork Roast with Fennel and Herbs
Tender, slow-roasted boneless pork shoulder with fennel seeds, garlic, rosemary, thyme and lemon zest, with a white wine pan sauce.
White wine
Main course · 1 h 20 min
Poulet Basquaise (Basque-style chicken)
Chicken braised in a sauce of peppers, tomatoes and onions with white wine and piment d'Espelette.
Rosé
Main course · 1 h 50 min
Poulet Rôti with Herbs and Potatoes (French roast chicken)
Whole roast chicken with herb butter under the crisp skin, roasted in the oven on potatoes and garlic.
White wine
Main course · 2 h 30 min
Pozole Rojo (Mexican red pork and hominy stew)
Hearty stew of tender pork and hominy in a red ancho chilli broth, topped with fresh cabbage, radishes and lime.
Mezcal
Main course · 7 h 30 min
Pulled Pork
Pork shoulder slow-cooked in the oven for hours, tenderly pulled apart and served in a bun with smoky-sweet BBQ sauce and fresh coleslaw.
IPA
Dessert · 1 h 40 min
Pumpkin Pie
Short, buttery pastry with a velvety pumpkin custard, spiced with cinnamon, ginger, clove and nutmeg.
Fortified wine
Main course · 30 min
Turkey Burger
Juicy burger patties of minced turkey with Worcestershire sauce and panko, fried until crisp and served in a bun with ketchup, tomato and red onion.
Red wine
Main course · 1 h
Chicken and Cheese Quesadilla
Crisp, golden tortillas with spiced chicken, pepper, sweetcorn, melted cheese and a mild jalapeño sauce.
Pale lager
Main course · 1 h 15 min
Quiche Lorraine
Buttery shortcrust pastry filled with a tender custard of egg, cream and crème fraîche with bacon, Gruyère and a hint of nutmeg.
White wine
Main course · 1 h 35 min
Salmon and Spinach Quiche
Almond shortcrust pastry filled with seasoned spinach, juicy cubes of salmon and a custard of soured cream, egg and herbs, topped with toasted pine nuts.
White wine
Main course · 1 h 10 min
Spinach and Goat's Cheese Quiche
Short, buttery pastry with a creamy filling of spinach, fresh goat's cheese and soured cream, plus sweet fried onions and savoury sun-dried tomatoes.
White wine
Snack · 10 min
Smoked Salmon and Dill Spread
A creamy cream-cheese spread with finely chopped smoked salmon, dill, lemon and capers, for toast or grissini.
Sparkling wine
Starter · 50 min
Smoked Salmon and Cream Cheese Roulade
A spinach sponge roll with dill and lemon cream cheese and smoked salmon, served cold in slices.
Sparkling wine
Starter · 35 min
Creamy Mushrooms
Golden-brown fried button mushrooms with onions in a creamy sauce with parsley.
White wine
Main course · 30 min
Rahmschwammerl (Chanterelles in Cream Sauce)
Golden chanterelles (Eierschwammerl) in a velvety cream sauce with onion, garlic and fresh parsley, served with bread dumplings.
White wine
Starter · 1 h 15 min
Rassolnik (Russian Pickled Cucumber Soup)
A hearty beef soup with pearl barley, potatoes and pickled cucumbers, whose brine gives the soup its typical salty-sour note, finished with a spoonful of soured cream.
Vodka
Main course · 1 h 5 min
Ratatouille
Soft, slowly stewed summer vegetables in a tomato sauce with thyme, garlic and fresh basil, best served warm or lukewarm.
Rosé
Main course · 2 h 40 min
Venison Roast in Buttermilk and Red Wine Marinade
Roast venison marinated for two days in buttermilk and red wine, mild in gamey flavour, with a dark sauce of crème fraîche, red wine and redcurrant jelly.
Red wine
Main course · 2 h 40 min
Venison Haunch in Red Wine Sauce
Venison haunch braised in the oven with root vegetables, served with a velvety sauce of pan juices, red wine, redcurrant jelly and crème fraîche.
Red wine
Main course · 1 h 30 min
Saddle of Venison with Red Wine Sauce
Tender, pink-roasted saddle of venison with a dark sauce of game bones, red wine and a hint of redcurrant, served with fried chanterelles.
Red wine
Snack · 50 min
Potato Pancakes with Soured Cream (Reibekuchen / Draniki)
Crisp potato pancakes with a tender centre, fresh from the oil and served with cool soured cream.
Pale lager
Main course · 25 min
Reuben Sandwich with Corned Beef and Sauerkraut
Crisp rye bread with warm corned beef, sauerkraut, melted cheese and Russian dressing.
Pale lager
Dessert · 1 h 20 min
Rhubarb Meringue Cake (Rhabarber-Baiser-Kuchen)
A tender sponge batter with tart rhubarb, topped with an airy, lightly baked meringue crown.
Sparkling wine
Dessert · 1 h 5 min
Rhubarb Crumble
Tart, juicy rhubarb under a golden, buttery crumble topping, best served lukewarm with vanilla ice cream.
Sweet wine
Main course · 3 h 20 min
Rhenish Sauerbraten (Marinated Pot Roast)
Tender braised beef pot roast from a vinegar marinade in a dark, sweet-and-sour sauce with raisins and Printen (spiced gingerbread).
Red wine
Starter · 20 min
Beef Carpaccio with Rocket and Parmesan
Paper-thin raw beef fillet with lemon, olive oil, peppery rocket, Parmesan shavings and toasted pine nuts.
Sparkling wine
Snack · 1 h 5 min
Beef Empanadas
Crisp deep-fried pastry turnovers filled with spiced minced beef, raisins, olives and egg.
Red wine
Main course · 45 min
Beef Fillet with Mushroom Cream Sauce
Tender pan-fried beef fillet with mushrooms, thyme and a sauce of red wine, stock and cream.
Red wine
Main course · 1 h 40 min
Beef Wellington
Pink-roasted fillet in a casing of mushroom duxelles, Parma ham and golden puff pastry.
Red wine
Main course · 2 h 30 min
Beef Rouladen
Tender braised beef rolls with mustard, bacon, gherkin and prune in a dark red wine gravy.
Red wine
Main course · 3 h 40 min
Braised beef in red wine (Rinderschmorbraten)
Beef slowly braised with root vegetables and red wine, in a dark, robust sauce.
Red wine
Main course · 2 h 50 min
Beef Tongue in Madeira Sauce
Tenderly simmered beef tongue in a velvety brown sauce with Madeira and a touch of cream.
Red wine
Starter · 35 min
Risotto alla milanese with saffron
Creamy, golden-yellow risotto with saffron, butter and Parmesan, soft on the outside with a slight bite inside.
White wine
Main course · 2 h
Roast beef with thyme butter and red wine jus
Pink roast beef with a savoury crust, sliced wafer-thin and served with a red wine sauce made from the pan juices.
Red wine
Main course · 50 min
Rösti
Golden brown and crisp outside, soft inside: coarsely grated potatoes slowly fried in butter to form a cake.
White wine
Starter · 35 min
Beetroot with baked goat's cheese
Warm beetroot topped with baked goat's cheese rounds in a thyme and Parmesan crust, with pumpkin seeds and balsamic pumpkin seed oil dressing.
White wine
Starter · 20 min
Beetroot salad with horseradish
Earthy-sweet beetroot with apple, onion and walnuts in a fresh yoghurt dressing with a horseradish kick.
White wine
Dessert · 20 min
Rote Grütze (red berry compote)
Tart, fruity compote of sour cherries and berries, served cold with vanilla sauce or cream.
Fortified wine
Starter · 40 min
Red lentil and coconut soup
Creamy, mildly spicy soup of red lentils, coconut milk and tomato with fresh ginger, spinach and a squeeze of lime.
White wine
Main course · 1 h 55 min
Red lamb curry
Lamb cubes slowly braised in tomatoes, yoghurt and warm spices, finished with garam masala and toasted almonds.
Red wine
Main course · 50 min
Red lentil dal
Creamy, mildly spiced lentil dish with coconut milk, tomatoes and squash that fills you up with rice or flatbread.
White wine
Main course · 40 min
Thai red chicken curry
Creamy curry of red curry paste and coconut milk with tender chicken, carrots and Thai basil, served with rice and roasted peanuts.
White wine
Dessert · 35 min
Red wine pears with vanilla ice cream
Firm pears poached in red wine with cinnamon and clove, with a syrupy reduction, served with cold vanilla ice cream.
Fortified wine
Dessert · 1 h 10 min
Red wine cake (Rotweinkuchen)
Moist pound cake with red wine, cocoa, cinnamon and chocolate sprinkles, keeps for a few days.
Sherry-cask whisky
Snack · 15 min
Scrambled eggs
Buttery-soft, creamy scrambled eggs with fresh parsley.
Sparkling wine
Dessert · 1 h 50 min
Rum cake with rum glaze
Moist butter cake from a Bundt tin, soaked with a warm butter, sugar and rum glaze.
Aged rum
Dessert · 2 h
Sachertorte (Viennese chocolate cake)
Moist chocolate sponge with apricot jam and a glossy chocolate glaze, served with whipped cream.
Fortified wine
Main course · 45 min
Saxon Quarkkeulchen (potato and quark fritters)
Golden-fried fritters of potato and quark with raisins and lemon, served with apple purée and cinnamon sugar.
Sweet wine
Dessert · 1 h
Moist advocaat cake (Eierlikörkuchen)
A golden-yellow, very soft sponge that stays moist for days thanks to oil and advocaat.
Cream liqueur
Main course · 1 h 15 min
Juicy meatloaf (Hackbraten) with paprika cream sauce
Tender meatloaf with gherkin, onion and parsley, covered with a cream and paprika sauce.
Dark beer
Dessert · 1 h 35 min
Moist poppy seed cake (Mohnkuchen)
A dense, moist sponge of poppy seeds and almonds with a rum icing.
Sweet wine
Dessert · 1 h 25 min
Moist Banana Bread
Soft, moist loaf cake with cinnamon and a caramelised banana on the crust.
Aged rum
Starter · 40 min
Salade niçoise
Colourful salad of tuna, egg, green beans, potatoes, tomatoes and olives with a dressing of mustard, vinegar, garlic and anchovy.
Rosé
Main course · 30 min
Saltimbocca alla Romana
Thin veal escalopes with sage and Parma ham, pan-fried in butter and served with a short white wine butter sauce.
White wine
Dessert · 40 min
Salzburger Nockerl (Salzburg soufflé dumplings)
Airy, golden-baked meringue soufflé on redcurrant jam, lightly crisp outside and creamy-soft inside.
Sweet wine
Starter · 50 min
Satay Skewers with Peanut Sauce (Saté)
Juicy, golden-fried chicken skewers in a spice paste with a creamy peanut and coconut sauce and a squeeze of lime.
Pale lager
Main course · 35 min
Saure Zipfel (Franconian sour sausages)
Franconian raw grilling sausages poached in a stock of vinegar, white wine and plenty of onion, served with farmhouse bread and horseradish.
White wine
Snack · 1 h 10 min
Sausage Rolls
Spiced sausage meat in golden puff pastry with a hint of apple, served warm or lukewarm as a snack.
Dark beer
Main course · 50 min
Caucasian-Style Pork Neck Shashlik (Schaschlik)
Juicy cubes of pork neck, marinated overnight in onions and milk, grilled over charcoal and sprinkled with vinegar water.
Vodka
Dessert · 55 min
Chocolate Brownies
Dense, fudgy brownies with a crisp crust and chunks of white and milk chocolate.
Fortified wine
Dessert · 25 min
Chocolate Fondue with Fruit
Warm chocolate cream with a hint of orange for dipping pineapple, banana, strawberries and mandarins.
Fortified wine
Dessert · 1 h 30 min
Chocolate Stout Cake
Very moist, deep-dark cake with Guinness in the batter and a cream cheese topping.
Dark beer
Dessert · 45 min
Chocolate Fondant with a Molten Centre (Fondant au chocolat)
Small warm chocolate cakes with a delicate crust and a flowing centre, served with vanilla ice cream.
Fortified wine
Dessert · 15 min
Chocolate Pudding with Cream
Soft, not-too-sweet cocoa pudding, served cold with a cap of whipped cream.
Fortified wine
Main course · 35 min
Schupfnudeln with Sauerkraut and Bacon (Swabian potato noodles)
Golden pan-fried potato noodles with spicy, slightly sweet-and-sour sauerkraut, bacon and a dollop of soured cream.
White wine
Main course · 1 h 5 min
Swabian Lentils with Saitenwürstchen (lentil stew with sausages and Spätzle)
Creamy lentils with smoked belly pork and root vegetables, seasoned with vinegar, served with Spätzle and hot sausages.
Red wine
Main course · 1 h 25 min
Swabian Maultaschen (filled pasta parcels)
Homemade pasta parcels with a spinach and sausage-meat filling, poached in salted water and served with fried onions in butter.
White wine
Snack · 50 min
Swabian Potato Salad (Schwäbischer Kartoffelsalat)
Lukewarm potato salad in a hot stock and vinegar dressing, juicy and tangy without any mayonnaise.
Pale lager
Main course · 1 h 20 min
Swabian Onion Tart (Schwäbischer Zwiebelkuchen)
Airy yeast dough with a creamy filling of gently sweated onions, egg and cream, topped with bacon and caraway.
White wine
Starter · 1 h
Black Bean Soup
Creamy, half-puréed black bean soup with cumin, smoky chipotle and a squeeze of lime.
Dark beer
Main course · 25 min
Black Bean Tacos
Spiced black beans with smoked paprika and cumin, chunky guacamole and a fresh pomegranate salsa in warm tortillas.
Pale lager
Dessert · 1 h 55 min
Black Forest Gateau (Schwarzwälder Kirschtorte)
Airy chocolate sponge with a sour cherry filling, kirsch, lots of cream and chocolate shavings.
Fruit brandy
Starter · 40 min
Swedish Pizza with Smoked Salmon (Schwedenpizza)
Crisp puff pastry with smoked salmon, a cream of soured cream and cream cheese, melted cheese and plenty of dill.
Sparkling wine
Main course · 1 h 5 min
Swedish Meatballs with Cream Sauce (Köttbullar)
Tender little meatballs spiced with allspice in a silky, lightly browned cream sauce with lingonberries, served with mashed potatoes.
Pale lager
Main course · 3 h 35 min
Roast Pork with Crackling (Schweinebraten)
Tender braised pork with crisp crackling and a dark, slightly sweet gravy made from roasted vegetables and red wine.
Dark beer
Main course · 2 h 20 min
Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle
Pink-roasted fillet under crisp bacon with a creamy mushroom sauce and spätzle.
Red wine
Main course · 2 h 10 min
Roast Pork with Crackling and Beer Gravy (Schweinekrustenbraten)
Crisp crackling over juicy meat, seasoned with caraway and garlic, on a bed of roasted vegetables with a robust beer gravy.
Dark beer
Main course · 25 min
Pork Souvlaki Skewers
Lemony, herby skewers of pork neck with peppers, charred on the grill, served with a cool yoghurt and cucumber dip and warm flatbread.
Pale lager
Main course · 3 h 20 min
Oven-Roasted Pork Knuckle (Schweinshaxe)
First simmered until tender, then roasted in the oven: caraway, garlic and a crackling crisp rind.
Herbal liqueur
Starter · 20 min
Swiss Sausage Salad (Wurstsalat)
A robust, tangy salad of sausage and cheese strips, gherkins and onion that really takes on flavour in its vinegar-and-oil dressing.
Pale lager
Snack · 35 min
Scones with Jam and Clotted Cream
Tall, golden scones with a tender, crumbly inside, served warm with jam and thick clotted cream.
Sparkling wine
Dessert · 1 h 40 min
Homemade Vanilla Ice Cream with Liqueur
Creamy ice cream made with real vanilla and egg yolks, with a splash of liqueur poured over like an affogato.
Cream liqueur
Main course · 55 min
Bread Dumplings with Chanterelle Sauce (Semmelknödel mit Eierschwammerlsoße)
Soft, savoury dumplings with nutmeg and parsley in a creamy sauce of well-browned chanterelles.
White wine
Main course · 30 min
Mustard Eggs (Senfeier)
Hard-boiled eggs, halved, in a creamy mustard sauce, classically served with mashed potatoes.
White wine
Main course · 40 min
Shakshuka
Eggs poached in a spiced sauce of tomatoes, peppers and cumin, with soft yolks and bread for mopping up.
Rosé
Main course · 1 h 40 min
Shepherd's Pie with Minced Lamb
Hearty minced lamb in a dark gravy with carrots and peas under a golden mashed potato topping.
Red wine
Snack · 40 min
Shortbread
Crumbly, buttery biscuits with a crisp sugar crust, made from nothing but butter, flour, sugar and a little rice flour.
Mellow whisky
Main course · 50 min
Sloppy Joes
Soft rolls filled with juicy minced beef in a sweet-and-sour ketchup and mustard sauce, deliberately a little messy.
Pale lager
Main course · 20 min
Sole meunière (Seezunge nach Müllerinart)
Delicately pan-fried sole in nut-brown butter with lemon juice, simple and very refined.
White wine
Main course · 55 min
Solyanka (Soljanka)
A robust, sour-salty soup with three kinds of sausage, peppers, gherkins and capers, served with a dollop of soured cream and lemon.
Vodka
Main course · 55 min
Southern Fried Chicken
Chicken thighs marinated in buttermilk and double-coated, crisp and spicy outside, juicy inside.
Sparkling wine
Main course · 25 min
Spaghetti Aglio e Olio with Peperoncino
Simple pasta with gently cooked garlic, olive oil, a little chilli and fresh herbs.
White wine
Main course · 30 min
Spaghetti alla Puttanesca
A quick tomato sauce with anchovies, black olives and capers, savoury and salty with a hint of chilli.
Red wine
Main course · 30 min
Spaghetti all'Amatriciana
Spaghetti in a tomato sauce with crisp bacon, onions, chilli and pecorino.
Red wine
Main course · 40 min
Spaghetti alle Vongole (spaghetti with clams)
Al dente spaghetti in a briny broth of clams, garlic, white wine and parsley, with no cream and no cheese.
White wine
Main course · 1 h 10 min
Spaghetti Bolognese
A robust minced beef and tomato sauce with red wine, tossed with the spaghetti in the pan.
Red wine
Main course · 25 min
Spaghetti Cacio e Pepe
Thick spaghetti in a glossy cream of pecorino and freshly toasted black pepper: savoury, salty and very peppery.
White wine
Main course · 30 min
Spaghetti Carbonara
Al dente spaghetti in a creamy sauce of egg yolk, pecorino and pepper with crisp rendered guanciale - without any cream.
White wine
Main course · 1 h 10 min
Spaghetti and Meatballs
Tender oven-browned meatballs with Parmesan and herbs in a tomato sauce on spaghetti.
Red wine
Main course · 30 min
Spaghetti with Smoked Salmon and Lemon Cream Sauce
A creamy white wine sauce with plenty of lemon, with tender strips of smoked salmon and fresh parsley.
White wine
Starter · 1 h 10 min
Spanakopita (Greek spinach and feta triangles)
Crisp filo pastry triangles brushed with olive oil, filled with spinach, feta, dill and spring onions.
White wine
Snack · 1 h
Spanish Tortilla (tortilla española)
Thick, golden and still juicy and creamy inside: potatoes and sweet onions in egg, cooked in plenty of olive oil.
Fortified wine
Main course · 5 h
Spare Ribs from the Oven or Smoker
Tender slow-cooked ribs with a spicy paprika crust and a sticky glaze of orange juice, whiskey and ketchup.
Red wine
Starter · 45 min
Asparagus and Strawberry Salad (Spargel-Erdbeer-Salat)
Tender asparagus, sweet-sour strawberries, peppery rocket and a caramelised balsamic vinaigrette with crunchy pine nuts.
Rosé
Main course · 50 min
Asparagus with Hollandaise Sauce (Spargel mit Sauce Hollandaise)
Tender, firm-to-the-bite asparagus with a warm, buttery lemon hollandaise, served with boiled potatoes and ham if you like.
White wine
Starter · 55 min
Cream of Asparagus Soup (Spargelcremesuppe)
A velvety soup of white asparagus with asparagus tips as a garnish, rounded off with cream and a splash of white wine.
White wine
Main course · 1 h 45 min
Asparagus Quiche (Spargelquiche)
Crisp shortcrust pastry with tender asparagus under a creamy filling of schmand (sour cream), egg and Parmesan.
White wine
Starter · 40 min
Asparagus Salad with Vinaigrette (Spargelsalat)
White asparagus steeped for an hour in a tangy marinade of asparagus cooking liquid, vinegar and oil, with plenty of chives.
White wine
Starter · 1 h
Spicy Tuna Roll
Creamy, rich tuna with sriracha mayo and spring onions in sushi rice, sprinkled with sesame.
Ginjo sake
Main course · 1 h 5 min
Spinach Dumplings with Cheese Sauce (Spinatknödel)
Juicy spinach and bread dumplings with nutmeg under a creamy mountain cheese sauce.
White wine
Main course · 3 h 20 min
Steak and Ale Pie (beef and dark beer pie)
Slow-braised beef in a malty ale gravy with bacon and mushrooms under a golden puff pastry lid.
Dark beer
Starter · 25 min
Steak tartare
Finely chopped raw beef with egg yolk, mustard, capers, gherkin and onion, savoury, tangy and soft.
Red wine
Dessert · 55 min
Sticky Toffee Pudding
Warm, moist date puddings swimming in a rich toffee sauce of brown sugar, butter and cream.
Fortified wine
Dessert · 50 min
Strawberry Shortcake
Crumbly, buttery biscuits with juicy strawberries and whipped cream, a classic American summer dessert.
Sparkling wine
Main course · 1 h 20 min
Southern Buttermilk Fried Chicken
Chicken drumsticks and thighs marinated in buttermilk, dredged in seasoned flour and deep-fried golden brown, crisp outside and juicy inside.
Sparkling wine
Main course · 55 min
South Tyrolean Cheese Dumplings (Südtiroler Käseknödel)
Juicy dumplings of bread, diced cheese, onions and parsley, gently simmered in hot salted water.
Red wine
Main course · 55 min
Südtiroler Speckknödel (South Tyrolean bacon dumplings)
Hearty dumplings made from stale bread with smoked bacon, ham, onion and parsley, simmered in a strong broth.
Red wine
Main course · 40 min
Sweet and Sour Chicken
Tender fried chicken pieces with peppers and pineapple in a glossy, fruity-tangy sauce, served with rice.
White wine
Main course · 1 h 15 min
Sweet and Sour Pork
Crispy, twice-fried cubes of pork shoulder in a glossy sweet and sour sauce with pineapple, pepper and onion.
White wine
Main course · 1 h 25 min
Sweet Potato Casserole with Pecan Streusel
Creamy, sweet mashed sweet potato with egg and butter under a crunchy streusel topping of brown sugar and toasted pecans.
Mellow whisky
Main course · 55 min
Sweet Potato Curry with Coconut Milk
Creamy red curry of tender sweet potato, coconut milk, peanut butter and spinach, brightened with lime and coriander.
White wine
Main course · 1 h 5 min
Sweet Potato and Peanut Stew
Creamy, sweet stew of sweet potatoes, tomatoes and peanut butter with coconut, ginger and fresh herbs, topped with crunchy peanuts.
White wine
Main course · 40 min
Sweet Potato Tacos with Black Beans
Oven-roasted sweet potato cubes with black beans, avocado-yoghurt sauce and lime in warm corn tortillas.
Pale lager
Main course · 1 h 15 min
Szegediner Goulash (pork and sauerkraut goulash)
Tender pork and sauerkraut in a paprika-spiced sauce, finished with a dollop of soured cream.
Pale lager
Starter · 30 min
Tabbouleh with Parsley and Mint
A green herb salad made mostly of parsley, with a little bulgur, juicy tomatoes, lemon and olive oil.
White wine
Main course · 55 min
Tacos al Pastor with Pineapple
Pork in a red achiote and chilli marinade, browned in a pan and served with grilled pineapple, onion and coriander in warm tortillas.
Pale lager
Main course · 2 h 50 min
Tafelspitz with Apple and Horseradish Cream (Apfelkren)
Gently simmered boiled beef with root vegetables in a clear broth, served with a fresh, sharp and fruity apple and horseradish cream.
White wine
Starter · 25 min
Tamagoyaki (Japanese rolled omelette)
A delicately set, lightly sweet rolled omelette with dashi, soy sauce and mirin, rolled in layers and cut into slices.
Ginjo sake
Main course · 3 h
Tamales with Pork in Red Chilli Sauce
Soft, airy masa dough wrapped in corn husks and filled with tender pork in a guajillo and ancho sauce.
Mezcal
Main course · 1 h 20 min
Tandoori Chicken
Juicy chicken drumsticks in a yoghurt and spice marinade, oven-baked until red with charred tips, served with cool mint yoghurt.
IPA
Starter · 15 min
Tapenade (black olive paste)
A salty, savoury paste of black olives, capers and anchovies with garlic and a hint of lime.
Rosé
Dessert · 1 h 30 min
Tarte au citron (French lemon tart)
Crisp almond shortcrust pastry with a firm, intensely tangy lemon cream and a golden-browned meringue topping.
Sweet wine
Dessert · 1 h 20 min
Tarte Tatin (upside-down apple tart)
Upside-down baked apple tart with dark butter caramel under crisp puff pastry.
Fruit brandy
Main course · 1 h 15 min
Tartiflette (Savoyard potato and Reblochon gratin)
Baked potato gratin from the Savoie Alps with smoked bacon, onions and melting Reblochon.
White wine
Main course · 20 min
Teriyaki Salmon
Juicy salmon with crisp skin in a glossy, sweet-salty teriyaki sauce of soy sauce, sake and mirin.
Junmai sake
Starter · 20 min
Thai Crunch Salad with Peanut Dressing
Crunchy vegetables of cabbage, carrot, pepper and cucumber with a creamy peanut and lime dressing and peanuts on top.
White wine
Main course · 35 min
Thai Green Curry with Chicken
Creamy coconut curry with green paste, lemongrass, lime leaves and Thai basil, served with jasmine rice.
White wine
Starter · 30 min
Thai Glass Noodle Salad (Yam Woon Sen)
A lukewarm salad with spicy minced pork, glass noodles, celery and coriander, hot and sour with lime, fish sauce and chilli paste.
White wine
Dessert · 2 h 40 min
Thuringian Butter Stollen
Butter-rich yeast dough with rum-soaked sultanas, almonds, candied lemon peel and candied orange peel, rolled in butter and sugar after baking.
Sherry-cask whisky
Main course · 40 min
Thüringer Rostbrätel (Thuringian marinated grilled pork neck)
Pork neck marinated overnight in mustard, beer and onions, grilled over charcoal and topped with fried onions.
Dark beer
Starter · 10 min
Tuna Rillettes on Bread
A creamy spread of tuna and cream cheese with plenty of chives, ready in ten minutes.
White wine
Main course · 25 min
Seared Tuna Steak, Pink in the Middle
Steaks marinated with lemon and dill, seared briefly in a hot pan so they stay tender, pink and juicy inside.
Red wine
Main course · 1 h
Tinga de Pollo (Chipotle Chicken Tacos)
Shredded chicken in a smoky, spicy tomato and chipotle sauce with chorizo, served on warm corn tortillas with fresh lime salsa and avocado.
Pale lager
Main course · 1 h
Tiroler Gröstl (Tyrolean pan-fried potatoes and beef)
Crispy fried potatoes with onions and beef, seasoned with marjoram and caraway and topped with a fried egg.
Pale lager
Snack · 18 min
Toast Hawaii (ham and pineapple cheese toast)
Lightly toasted bread topped with cooked ham, pineapple and melted cheese, finished with a cocktail cherry or a dollop of cranberries.
Pale lager
Starter · 45 min
Tom Kha Gai (Chicken and Coconut Soup)
Creamy coconut soup with lemongrass, galangal and lime, fresh and sour, lightly salty with chilli in the background.
White wine
Starter · 50 min
Tom Yum Soup
A spicy, sour coconut and vegetable soup with lemongrass, lime, tofu and mushrooms, with a warm heat that is easy to adjust.
White wine
Main course · 55 min
Tonkatsu (Japanese Pork Cutlet)
Pork loin chop deep-fried in a crisp panko crust, served with cabbage salad and fruity tonkatsu sauce.
Pale lager
Dessert · 40 min
Topfenknödel with Buttered Breadcrumbs (Austrian quark dumplings)
Tender quark dumplings with semolina, rolled in golden, lightly sweet buttered breadcrumbs with cinnamon.
Sweet wine
Dessert · 1 h 40 min
Topfenpalatschinken (Austrian quark-filled crêpes)
Thin Palatschinken (Austrian crêpes) with a light quark filling flavoured with lemon zest and raisins, baked golden under an egg custard.
Sweet wine
Dessert · 1 h 5 min
Tres Leches Cake
A light sponge that soaks up three kinds of milk, topped with a cool cream cap and berries.
Aged rum
Snack · 1 h 5 min
Chebureki (Fried Minced-Meat Turnovers)
Thin, blistered, crisp pastry around a juicy, herb-seasoned meat filling, fried golden in hot oil.
Vodka
Starter · 20 min
Tzatziki
A cool, thick yoghurt dip with cucumber and plenty of garlic, finished with dill and a squeeze of lemon.
White wine
Main course · 1 h
Baked Mac and Cheese
A creamy cheddar sauce around al dente pasta, topped with a golden, crisp cheese crust.
White wine
Starter · 30 min
Baked Goat's Cheese on Salad
Warm, honey-sweet goat's cheese on crisp garlic bread, on a bed of fresh salad with raspberries and a mustard vinaigrette.
White wine
Main course · 2 h 35 min
Hungarian Goulash
Tender beef braised for a long time in plenty of onion, paprika and tomato purée, with pieces of pepper and a velvety red sauce.
Red wine
Dessert · 50 min
Vanillekipferl (vanilla crescent biscuits)
Crumbly, buttery almond crescents that melt on the tongue, rolled in vanilla sugar.
Sweet wine
Main course · 1 h 45 min
Vegetarian Shepherd's Pie
A spicy lentil and mushroom filling under mashed potato with cheddar, baked until golden.
Dark beer
Main course · 50 min
Vegetarian Bean Chilli
A thick stew of black and red beans, tomato, pepper and sweetcorn with a mild smokiness from chipotle.
Red wine
Dessert · 1 h 15 min
Sunken Apple Cake (Versunkener Apfelkuchen)
A moist sponge batter flavoured with lemon zest, with apple halves baked into it and a shiny apricot glaze.
Sweet wine
Starter · 50 min
Vietnamese Summer Rolls with Prawns
Delicate rice paper rolls with prawns, rice noodles, cucumber, mango and plenty of mint and coriander, served with a peanut dip and a lime and fish sauce dip.
White wine
Starter · 1 h
Vitello tonnato (cold veal with tuna sauce)
Gently cooked veal, sliced cold and covered with a creamy sauce of tuna, anchovies and capers.
White wine
Dessert · 40 min
Waffles with Icing Sugar and Fruit
Golden waffles, crisp outside and soft inside, made from a creamed batter and served with icing sugar and fresh fruit.
Sparkling wine
Starter · 1 h
Wonton Soup
Clear chicken broth with tender dumplings filled with pork and prawns, ginger and fresh coriander.
Pale lager
Snack · 30 min
Welsh Rarebit
Toasted bread under a savoury, golden-baked Cheddar sauce with mustard and beer.
IPA
Main course · 50 min
West Indian Aubergine Curry
Golden fried aubergine slices that simmer soft in a spiced tomato sauce with cumin, coriander, turmeric, ginger and chilli, served with cool yoghurt.
White wine
Main course · 55 min
Wiener Backhendl (Viennese fried chicken)
Crisp breaded chicken pieces fried golden brown in lard, served with lemon.
White wine
Dessert · 55 min
Wiener Faschingskrapfen (Viennese carnival doughnuts)
Light fried yeast doughnuts filled with apricot jam and dusted with icing sugar.
Sparkling wine
Main course · 1 h 10 min
Wiener Schnitzel with Potato Salad
Wafer-thin veal escalope with a golden, wavy, puffed-up coating, served with warm potato salad dressed with stock, vinegar and onions.
White wine
Dessert · 1 h 30 min
Wiener Topfenstrudel (Viennese quark strudel)
Strudel of thinly rolled butter-and-water dough with an airy quark filling, vanilla, lemon and raisins, served warm with icing sugar.
Sweet wine
Main course · 2 h
Venison Goulash
Dark braised game goulash with red wine, juniper and cranberries, finished with chanterelles and bacon.
Red wine
Main course · 2 h 50 min
Oven-Roasted Wild Boar
Tender braised wild boar roast in red wine, honey and herbs with a velvety cranberry cream sauce.
Red wine
Main course · 2 h 15 min
Wild Boar Goulash
Deep dark, spicy braise with juniper, cranberries and a splash of schmand (sour cream) at the end.
Red wine
Dessert · 1 h 20 min
Cream Puffs with Whipped Cream and Chocolate Sauce
Crisp-baked choux pastry filled with stiffly whipped vanilla cream and topped with glossy chocolate sauce.
Fortified wine
Starter · 50 min
Winter Chestnut Soup
Velvety cream soup of cooked chestnuts, cream and onions with a hint of cinnamon.
White wine
Main course · 45 min
Oven-Baked Sea Bass with Lemon
Whole sea bass on lemon slices, baked in the oven with tomatoes and onions and drizzled with a lemon and caper dressing.
White wine
Main course · 1 h 20 min
Sausages on Lentils
Pork sausages on spiced braised Puy lentils with bacon, rosemary and tomato, all cooked in one pot.
Red wine
Main course · 2 h 30 min
Sausage Ragù with Pasta
Slowly braised ragù of sausage meat, tomato and red wine with fennel seeds, served with wide ribbon pasta.
Red wine
Main course · 35 min
Pike-Perch on Fennel and Pepper Vegetables
Skin-fried pike-perch on gently braised fennel and red pepper with lemon zest and schmand (sour cream).
White wine
Snack · 50 min
Cinnamon Buns (Kanelbullar)
Soft yeast buns with cardamom in the dough and a thick cinnamon-sugar-butter filling, lightly caramelised on top.
Cream liqueur
Dessert · 1 h 10 min
Zimtsterne (Cinnamon Stars)
Almond stars with cinnamon, topped with a white egg-white glaze, soft and moist inside.
Sweet wine
Main course · 30 min
Lemon Garlic Prawns with Spaghetti
Spaghetti in a light lemon, cream and butter sauce with Parmesan and herbs, topped with quickly fried garlic prawns with rosemary and thyme.
White wine
Dessert · 1 h 10 min
Lemon Drizzle Cake (Zitronenkuchen)
Moist sponge loaf with lemon zest in the batter and a lemon syrup that dries into a crisp sugar crust on top.
Sweet wine
Main course · 40 min
Lemon Risotto
Creamy risotto with Parmesan and butter, brightened with fresh lemon zest and juice.
White wine
Main course · 40 min
Lemon Risotto with Smoked Salmon
Creamy risotto with lemony freshness, mascarpone and Parmesan, with tender strips of smoked salmon folded through.
Sparkling wine
Dessert · 1 h 30 min
Lemon Meringue Tart (Tarte au citron meringuée)
Crisp shortcrust pastry, a tart, creamy lemon filling and a tall meringue crown that is crisp on the outside.
Sweet wine
Main course · 40 min
Courgette Frittata
Thick, juicy frittata with courgette, onion, rosemary and fresh herbs, set in the pan and finished golden in the oven.
White wine
Snack · 30 min
Courgette Fritters (Zucchinipuffer)
Crisp pan-fried fritters of courgette, cheese and herbs, golden brown on the outside and juicy inside.
White wine
Main course · 35 min
Zürcher Geschnetzeltes (Zurich-style sliced veal in cream sauce)
Tender veal in a creamy white wine and mushroom sauce, served the classic way with rösti.
White wine
Dessert · 1 h 20 min
Zwetschgendatschi (Bavarian plum tray bake) with Butter Streusel
Fluffy yeasted dough baked on a tray, densely topped with damson plums and covered with crunchy cinnamon-butter streusel.
Fruit brandy
Dessert · 40 min
Plum Dumplings (Zwetschgenknödel) with Buttered Breadcrumbs
Soft quark dough around a juicy, warm plum, topped with crisp toasted buttered breadcrumbs with cinnamon and sugar.
Fruit brandy
Main course · 1 h 5 min
Zwiebelkuchen (German onion tart) with Bacon
Yeasted dough topped with a soft onion and bacon mixture in egg and cream, with a cap of melted cheese.
White wine
Snack · 35 min
Beer-Battered Onion Rings
Thick onion rings in a light beer batter, crisp and golden outside, soft and sweet inside.
Pale lager
Main course · 2 h 10 min
Zwiebelrostbraten (braised sirloin with fried onions)
Braised sirloin steaks in a dark red wine sauce, topped with crispy fried onions.
Red wine

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