Chef Klaus
Thüringer Rostbrätel
A Thuringian garden-grill steak that gets its character overnight: pork neck rubbed with mustard, packed with onion, soaked in dark beer, then grilled clean and finished with properly browned onions.
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Chef Klaus
Thüringer Klöße
Thuringia's Sunday dumpling is decided at the cloth: two parts raw potato wrung bone-dry, one part cooked potato, a crisp bread cube inside, and water that only trembles.
Chef Klaus
Köstritzer Schwarzbierbraten
A Thuringian black-beer pork roast where the dark malt does the sauce work, the shoulder gets time, and the dumplings are there for one reason: catching gravy.
Chef Klaus
Wickelkloesse
A Saxon-Thuringian potato dumpling that stretches a little dough with toasted crumbs, rolled tight, sliced into pinwheels, and poached gently so the spiral holds.
Chef Klaus
Vogteier Geschmink
The Thuringian bakehouse dish that puts mutton, potatoes, and pickled pears in one covered pot, where the fruit is not decoration. It is the knife through the fat.
Chef Klaus
Thüringer Rinderrouladen
Thin beef rolls from the Thuringian Sunday table, mustard-sharp and pickle-bright inside, browned hard before a slow braise builds the dark sauce the Klöße are waiting for.
Chef Klaus
Thüringer Zwiebelsoße
The onion sauce for Thüringer Klöße: onions taken dark and slow in dripping, then loosened with stock and a little beer until the pan gives back everything it has.
Chef Klaus
Vogtländer Grüne Klöße (Griegeniffte)
The Vogtland potato dumpling that doesn't try to be white or delicate: raw potato wrung hard, its starch saved, then scalded into a firm Kloß built for gravy.
Chef Klaus
Teichelmauke
The Oberlausitz plate built like a little pond: floury mashed potatoes holding beef broth, sliced boiled beef, and sharp sauerkraut in one honest spoonful.
Chef Klaus
Rotkohl
The red cabbage for goose, Sauerbraten, and Sunday roast: apple for sweetness, vinegar for colour, and enough slow time for the cabbage to turn glossy.
Chef Klaus
Thüringer Bratensoße
The eastern Sunday gravy for pork roast, rouladen, and Klöße, built from browned drippings and thickened with crumbled Soßenkuchen, not flour from a packet.
Chef Klaus
Thüringer Topfbraten
A Thuringian pot braise from the careful kitchen: beef heart and kidney browned hard, then cooked low until the gherkin-sharp sauce does its work.
Chef Klaus
Schmöllner Mutzbraten
Fist-sized pork neck from Schmölln, rubbed with marjoram and turned slowly over birch embers until the fat softens through the meat. Bread, sauerkraut, mustard. The smoke is the sauce.
Chef Klaus
Erzgebirgischer Buttermilchgetzen
The Erzgebirge potato bake that makes a meal from stored roots, sour buttermilk, bacon fat, and patience, with the crust doing the talking.
Chef Klaus
Sächsischer Sauerbraten
The Saxon sour roast earns its tenderness before the oven is lit, four days in a cold wine-vinegar marinade, then a dark sauce thickened with Lebkuchen, not flour.
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