Side, Snack, Appetizer

Altenburger Ziegenkäse

Soft cheese made from cow's milk, goat's milk and caraway, from thuringia, germany

Side, Snack, Appetizer

Altenburger Ziegenkäse

Soft cheese made from cow's milk, goat's milk and caraway, from thuringia, germany

Main

Beamtenstippe

A ground meat sauce with tomato paste, onions, that is commonly served with potatoes, beamtenstippe can be either a dark meat sauce or a white roux

Side, Snack, Appetizer

Bratwurst

Bratwurst (german: [ˈbʁaːtvʊɐ̯st] (listen)) is a type of german sausage made from pork or, less commonly, beef or veal. the name is derived from the old high german brätwurst, from brät-, finely chopped meat, and wurst, sausage, although in modern german it is often associated with the verb braten, to pan fry or roast. beef and veal are usually incorporated amongst a blend often including pork.

Side, Snack, Appetizer

Eichsfelder Feldgieker

Fermented pork sausage from thuringia, germany

Breakfast

Eierkuchen

Thin crepe-like pancakes, serve with fruit, jam, nutella, sugar, cinnamon

Dessert, Sweet

Eierschecke

Eierschecke is a confectionery speciality from saxony and thuringia. it is a layer cake with a base layer of cake, a middle layer of quark cheesecake and a top layer of vanilla custard. parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] the term originates from a piece of men's clothing in the 14th century which was called schecke and was made up of a medium-length tunic with a very tight waistline and was worn with a dusing, a hip belt. the cake was named after this "tripartite garment" (upper part, belt, lower part).

Dessert, Sweet

Götterspeise

Götterspeise (literally: dish / fare of the gods) is the german name for a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring, it is similar or identical to jelly or jello and other gelatin desserts. other german names include wackelpudding ("wobbly pudding") or wackelpeter ("wobbly peter"), green götterspeise is also known as froschsülze ("frog jelly"). götterspeise is usually eaten with whipped cream or vanilla sauce. the best-known flavours are the following: woodruff (waldmeister) – green raspberry (himbeere) – red cherry (kirsche) – red lemon (zitrone) – yellowthe green götterspeise is not coloured with woodruff, the latter only gives the dessert its characteristic aroma. because the coumarin contained in woodruff is toxic, only artificial woodruff flavouring is used in the trade. a special type of götterspeise is the triple-layered and three-coloured (red, yellow and green) ampelpudding ("traffic light pudding"), which is made using three layers of separately cooled flavours.

Side, Snack, Appetizer

Greußener Salami

Pork salami made by greußener salami company in greußen, thuringia, germany, also made with wild boar, venison and poultry

Side, Snack, Appetizer

Hefeplinsen

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Drink

Kellerbier

Kellerbier is a type of german beer, a lager, which is typically neither clarified nor pasteurised. the term kellerbier literally translates as "cellar beer", referring to its cool lagering temperatures. its recipe probably dates to the middle ages. in comparison with most of today's filtered and pasteurised lagers, kellerbier contains more of its original brewing yeast, as well as vitamins, held in suspension. as a result, it is distinctly cloudy, and is described by german producers as naturtrüb (naturally cloudy).kellerbier and its related form zwickelbier are often served directly from the barrel (for example, in a beer garden) but may be bottled as well.

Side, Snack, Appetizer

Knackwurst

Knackwurst (german pronunciation: [ˈknakˌvʊʁst] (listen)) (in north america sometimes spelled knockwurst (listen ) refers to a type of sausage of northern german origin from the mid-16th century. the many available varieties depend on the geographical region of their production.

Dessert, Sweet

Leipziger lerchen

Historically a savory pie made with lark meat, now small apricot marzipan shortcrust pies

Side, Snack, Appetizer

Martinshörnchen

St. martin's croissant (polish: rogal świętomarciński) is a croissant with white poppy-seed filling traditionally prepared in poznań and some parts of greater poland region on the occasion of st. martin's day (11 november). by ec regulation no 1070/2008 of 30 october 2008, the name rogal świętomarciński was entered in the register of protected designations of origin and protected geographical indications in the european union.

Side, Snack, Appetizer

Milbenkäse

Milbenkäse ("mite cheese"), called mellnkase in the local dialect and often known (erroneously) as spinnenkäse ("spider cheese"), is a german speciality cheese. it is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months. an enzyme in the digestive juices excreted by the mites causes the cheese to ripen.milbenkäse is said to taste similar to harzer cheese, but with a bitter note (increasing with age) and a distinctive zesty aftertaste. mites clinging to the cheese rind are consumed along with the cheese. historically, the cheese was produced in the zeitz and altenburg districts of the saxony-anhalt / thuringia border region; today it is produced exclusively in the village of würchwitz, in the state of saxony-anhalt. the traditional method of making milbenkäse, which dates back to the middle ages, was nearly lost by 1970, with only the elderly liesbeth brauer knowing the technique. local science teacher helmut pöschel was taught the proper way to make it and together with his associate, christian schmelzer, succeeded in revitalizing the tradition. a cheese mite memorial was later erected at würchwitz to celebrate the renaissance of milbenkäse production.

Dessert, Sweet

Mohnkuchen

Poppy seed cake

Main

Mutzbraten

Marinated pork that is spit-roasted over birch

Main

Nudelsuppe

Noodle soup, made with chicken (hühnernudelsuppe), beef (rinder-nudelsuppe)

Drink

Obstler

Fruit spirit (or fruit brandy) is a distilled beverage produced from mash, juice, wine or residues of edible fruits. the term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). apples, pears, apricots, plums and cherries are the most commonly used fruits.

Dessert, Sweet

Prophetenkuchen

Prophet cake, a thin dough cake topped with powdered sugar, commonly made with rum

Side, Snack, Appetizer

Quarkkeulchen

Quarkkäulchen (literally "little quark ball") is a saxon dish made from dough containing about two-thirds mashed potatoes, one-third quark cheese, eggs and flour, and perhaps spiced with cinnamon or dotted with raisins. the dough is fried in butter or clarified butter into small pancakes. these are served hot, usually with sugar, fruits or other sweet side dishes.

Side, Snack, Appetizer

Rohwurst

Side, Snack, Appetizer

Rostbratwurst

Dessert, Sweet

Rote grütze

Rødgrød (danish: [ˈʁœðˀˌkʁœðˀ] (listen)), rote grütze (german: [ˈʁoːtə ˈɡʁʏtsə] (listen)), or rode grütt (low saxon: [ˈroʊdə ˈɡrʏt] (listen)), meaning "red groats", is a sweet fruit dish from denmark and northern germany. the name of the dish in danish features many of the elements that make danish pronunciation difficult for non-native speakers, so rødgrød med fløde, literally "red porridge with cream", is a commonly used shibboleth since the early 1900s.

Main

Thüringer klöße

Potato dumplings, serve with meat, gravy, rouladen, sweet and sour red cabbage, pork

Side, Snack, Appetizer

Thüringer Leberwurst

Cold-smoked liver sausage, from thuringia, germany

Side, Snack, Appetizer

Thüringer Rostbratwurst

Grilled sausage made with pork, beef or veal in a bun

Side, Snack, Appetizer

Thüringer Rotwurst

Blood sausage from thuringia, germany

Drink

Veltins

Brauerei c & a veltins (german pronunciation: [ˈfɛltɪns]) is a brewery in the west german city of meschede-grevenstein. in 2015, veltins ranked fourth among germany's best selling beers. the small guesthouse brewery of franz kramer opened its simple wooden gates in 1824. clemens veltins took over the brewery in 1852. the new name, brauerei c & a veltins, came from the twins carl and anton veltins who took over the company from their father in 1893. veltins brewery produces the well known veltins pilsener beer. susanne veltins has directed the company since 1994. veltins owns the naming rights to the football stadium veltins-arena of german bundesliga club fc schalke 04 in gelsenkirchen. it is one of the most modern stadiums in europe. the stadium hosted the 2004 uefa champions league final and five matches in the 2006 fifa world cup. the kriesel curve at the winterberg bobsleigh, luge, and skeleton track is named after the brewery.

Side, Snack, Appetizer

Wickelklöße

Roullade-type potato and wheat flour dumplings, may be rolled with breadcrumbs, spinach, parsley, bacon or other ingredients inside