German Cuisine
- Mixed boiled meat with green sauce
- Mixed boiled with horseradish- and herbs sauces
- Mousseline potatoes
- Napfkuchen
- Nettle spätzle in Sauerkraut gravy
- New potatoes
- Pan-fried angler-fish on cauliflower with vinegar gravy
- Pan-fried veal sausage on sauteed vegetables
- Parsley potatoes
- Pheasand with sauerkraut
- Pickled ox tongue on dumplings carpaccio with radishes vinaigrette
- Pike balls
- Pike in white butter sauce
- Plum omelette with cinnamon ice-cream
- Plum tartlet on whipped cinnamon cream
- Plums fritters with chocolate
- Pork chop in mustard sauce with roast herb rice and vegetables
- Pork escalope with mushrooms
- Pork escalope with mushrooms with beans in bacon
- Pork fillet in chive sauce, asparagus vegetable and new potatoes
- Pork fillet in pink pepper sauce with potato noodles and vegetables
- Pork fillet with mustard sauce
- Pork fillets en brochette with caraway sauce
- Pork tenderloin in apple sauce
- Pork tenderloin in chive sauce served with vegetables and spätzle
- Pork tenderloin in mustard sauce served with vegetables in season and spätzle
- Potato "Riebler"
- Potato and leek soup with fresh marjoram
- Potato and watercress soup
- Potato and yellow boletus mushroom strudel in parsley sauce
