Main Dishes (Hauptgerichte)

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Döbbekoche is a hearty and rustic potato cake originating from Germany, featuring thinly sliced potatoes, smoked bacon, and onions layered and baked to perfection. The potatoes absorb the smoky flavor of the bacon and the sweetness of the onions, creating a rich and satisfying dish.

Döbbekoche: Baked potato cake with bacon.

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Himmel un Ääd, translating to 'Heaven and Earth' in English, is a traditional German dish that represents the combination of ingredients from the sky (Himmel) and the earth (Ääd). This comfort food features a hearty mixture of mashed potatoes (earth) and apples (heaven) paired with savory black pudding.

Himmel un Ääd: Mashed potatoes, apples, and black pudding.

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Kasseler mit Sauerkraut is a traditional German dish that features smoked pork chops known as Kasseler, accompanied by tangy and fermented sauerkrait.

Kasseler mit Sauerkraut: Smoked pork with sauerkraut.

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Rheinischer Hasenpfeffer is a traditional German dish, specifically from the Rhineland region, that is known for its rich and hearty flavors. This renowned rabbit stew is marinated in a mixture of vinegar and wine with onions, cloves, and bay leaves, which tenderizes the meat and infuses it with a deep, tangy flavor.

Rheinischer Hasenpfeffer: Rabbit stew.

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Rheinischer Puttes is a traditional dish originating from the Rhineland region of Germany. It's a hearty and rustic meal that consists of black pudding (Blutwurst) and potatoes, often accompanied by apple sauce and sometimes sauerkraut. The black pudding is made from pork blood and regional spices, giving it a rich and distinctive flavor.

Rheinischer Puttes: Black pudding with potatoes.

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Muscheln Rheinischer Art is a classic German dish from the Rhine region, featuring mussels cooked in a fragrant broth of white wine, vegetables, and herbs. This warming seafood specialty usually begins by sautéing onions, garlic, leeks, and celery in butter, followed by the mussels and a generous splash of Riesling or another dry white wine.

Muscheln Rheinischer Art: Mussels in wine broth.

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Rheinischer Gulasch, also known as Rhineland Goulash, is a hearty German stew that originates from the Rhine region.

Rheinischer Gulasch: Beef stew with paprika.

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Rheinischer Sauerbraten vom Pferd is a traditional German dish originating from the Rhineland region. This version, made with horse meat, involves marinating the meat in a mixture of vinegar, water, and a variety of seasonings such as cloves, bay leaves, juniper berries, and peppercorns for several days.

Rheinischer Sauerbraten vom Pferd: Marinated horse meat roast.

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Rheinischer Sauerbraten is a traditional German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The Sauerbraten marinating process involves a mixture of vinegar or wine, water, and a variety of seasonings, which makes the beef tender and flavorful.

Rheinischer Sauerbraten: Marinated beef roast.

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Zwiebelrostbraten is a classic German and Austrian dish characterized by its tender roast beef accompanied by deep caramelized onions. The beef is typically a sirloin steak, seasoned and seared to perfection, and then roasted or braised to achieve a desirable tenderness.

Zwiebelrostbraten: Roast beef with onions.

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