German Cuisine
- Roast pork with spinach
- Roast potato noodles
- Roast potatoes
- Roast potatoes
- Roast saddle of pig with fresh marjoram
- Roast shoulder of veal with onions purée
- Roast sucking pig with dumplings and cabbage salad
- Roast veal and sucking pig, oven-cooked
- Roast veal breast with beetroots and caramelized apples
- Roast veal of milk
- Roast veal roll
- Roast veal shank with braised vegetables
- Rolled roast veal filled with eggs and mushrooms
- Rolled roast veal oven-baked with potatoes
- Saddle of rabbit in bread crust with warm potato salad
- Saddle of veal steak gratinated with spinach and cheese served with spätzle and vegetables in season
- Saddle of veal steak with roast yellow boletus mushrooms and dumplings
- Salad of cracknel dumplings with smoked meat and radish dressing
- Salad of veal shank on green beans
- Salmon rose on parsley sauce
- Salmon trout in parsley sauce with chanterelles
- Salmon with chives and soft roe on a butter sauce
- Sauerkraut
- Sauerkraut soup
- Sauerkraut soup with julienne of pickled ox tongue
- Sauté potatoes
- Sautéed dumplings in chanterelle sauce
- Sautéed green peas
- Sautéed kohlrabi with parsley
- Sautéed pork chop in mustard sauce
