Dessert, Sweet

Kirschenmichel

Kirschenmichel (other names include kirschenplotzer, kerschemischel, kirschpfanne and kirschenmännla) is a traditional dessert of german cuisine, especially popular in the regions palatinate, baden-württemberg, south bavaria, franconia and the southern part of hesse. it is kind of a pudding and similar to bread pudding and bread and butter pudding.

Drink

Orange lemonade

Side, Snack, Appetizer

Spaetzle

Spätzle ([ˈʃpɛtslə] (listen)) is a type of small noodle or dumpling made with eggs, typically serving as a side for meat dishes with gravy. commonly associated with swabia, it is also found in the cuisines of southern germany and austria, switzerland, hungary, slovenia, alsace, moselle and south tyrol.

Main

Suckling pig

Serve with roll dumplings and pan gravy

Main

Wurstsalat

Wurstsalat (german, literally sausage salad) is a tart sausage salad prepared with distilled white vinegar, oil and onions. a variation of the recipe adds strips of pickled gherkin. it is normally made from a sort of boiled sausage like lyoner, stadtwurst, regensburger wurst (two types of cooked sausage) or extrawurst. it is a traditional snack in southern germany, alsace, switzerland and austria, where in austria it is called saure wurst. to prepare the dish, the sausage is cut into thin slices or strips and placed, along with raw onion rings or cubes, in a vinegar and oil marinade, lightly seasoned with salt, pepper, and sometimes paprika. common additional ingredients are finely cut gherkins, radishes, parsley or chives. wurstsalat is normally served with bread and sometimes also with fried potatoes. popular variants are the schwäbischer wurstsalat (swabian wurstsalat), which is half composed of blood sausage, and especially the schweizer wurstsalat (swiss wurstsalat), which like the straßburger wurstsalat (strasburg wurstsalat) or elsässer wurstsalat (alsacian wurstsalat) also contains emmental cheese and uses the traditional swiss servelat instead of lyoner sausage.