Chef Klaus
Gefüllte Eier bayerischer Art
The Bavarian stuffed egg belongs on the Brotzeit board: firm whites, a buttery Bergkaese yolk filling, chives, mustard, and a radish slice for snap.
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Chef Klaus
Bunter Leberkäsesalat
A Bavarian Brotzeit salad built from leftover Leberkäse, cheese, pickle, onion, and vinegar sharp enough to wake cold meat without turning it sour.
Chef Klaus
Leberkäse (Leberkässemmel)
A warm slice of Bavarian Leberkäse in a crusty Semmel lives or dies by one rule: keep the meat paste ice-cold, or the fat breaks and the loaf goes greasy.
Chef Klaus
Obatzda
The Altbayern cheese spread that turns ripe Camembert into Brotzeit, mashed soft with butter, paprika, onion and just enough Weissbier to loosen it.
Chef Klaus
Presssack mit Musik
Franconian Presssack is the cold board that shows the pig was respected: red or white head-cheese sliced thin, onion vinegar doing the work, rye bread waiting.
Chef Klaus
Weißwurstsalat
The Munich sausage that usually stops at the noon bell gets a second life cold: peeled, sliced, and dressed sharp enough to wake the veal without bullying it.
Chef Klaus
Gerupfter
Franconia's cheese spread starts with ripe Camembert and your hands, not a machine: pull it apart, mash it gently, and leave some body in it.
Chef Klaus
Käse-Rettich-Salat
White Rettich has bite, Bergkäse has salt and fat, and the salad works only if the radish is salted first so it weeps before the cheese goes in.
Chef Klaus
Schweinskopfsülze
A Bavarian cold-board dish where the pig's head, rind, and trotter do the work: simmered gently, seasoned sharp, then set in clear jelly with pickle and onion.
Chef Klaus
Stadtwurst mit Musik
The Franconian cold sausage plate that works because the onion vinegar cuts the fat, not because anyone fussed with it. Slice thin, dress sharp, wait ten minutes.
Chef Klaus
Erdäpfelkäs (Kartoffelkäse)
The Lower Bavarian potato spread with no cheese in it at all: floury potatoes, sour cream, onion, caraway, and enough patience to keep it loose, cool, and clean.
Chef Klaus
Bayerisches Griebenschmalz
Bavarian Brotzeit in a crock: slow-rendered pork fat, browned cracklings, onion, and apple, set firm for dark bread because the cheapest part of the pig still deserves proper work.
Chef Klaus
Radi (Bierrettich)
The Munich beer-garden radish works because salt does the cooking: it pulls water from the white root, softens the bite, and makes one crisp spiral worth eating.
Chef Klaus
Bayerischer Wurstsalat
The Bavarian beer-garden salad that lives by the cut: thin sausage strips, raw onion, vinegar and oil, no cheese, rested long enough to taste like supper.
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