Risotto alla Pilota
The traditional dry risotto of Mantua. Cooked without wine, onion or vegetables, using only pork stock. The result is a compact, dry rice dish served in ball form (pilota).
28 minsMedium450 kcal
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Gyros
Traditional Greek Gyros featuring thinly sliced marinated pork shoulder, served in warm pita bread with creamy tzatziki, fresh tomatoes, and red onion. A quintessential Greek street food dish.
90 minsMedium550 kcal
Mojito
A refreshing classic cocktail combining white rum, fresh lime juice, sugar, mint and soda water, gently muddled and served over crushed ice.
5 minsEasy180 kcal
Piña Colada
The iconic Puerto Rican cocktail blending white rum, cream of coconut, and pineapple juice into a smooth, tropical frozen drink served in a hurricane glass.
5 minsEasy275 kcal
Margarita
A classic International cocktail combining tequila, triple sec and fresh lime juice, served with a salted rim over ice.
5 minsEasy170 kcal
Aperol Spritz
The iconic Italian aperitif combining Prosecco, Aperol, and soda water over ice, garnished with a fresh orange slice. A refreshing, bittersweet cocktail with a vibrant orange hue.
3 minsEasy140 kcal
Daiquiri
The classic Daiquiri is a deceptively simple cocktail of white rum, fresh lime juice, and simple syrup, shaken until perfectly chilled and served in a chilled coupe glass. Balanced between the sharp acidity of lime and the clean sweetness of sugar, this iconic drink showcases the quality of its three ingredients.
5 minsEasy152 kcal
Moscow Mule
A refreshing classic cocktail combining vodka, spicy ginger beer and fresh lime juice, traditionally served in a hammered copper mug over crushed ice.
5 minsEasy160 kcal
Bloody Mary
A classic brunch cocktail combining vodka and tomato juice with Worcestershire sauce, hot sauce, and lemon juice, seasoned with salt, pepper, and celery salt. Served over ice in a tall glass with a celery stalk and lemon wedge.
5 minsEasy150 kcal
Whiskey Sour
A classic International cocktail combining smooth bourbon with fresh lemon juice and simple syrup, shaken with egg white for a silky, velvety foam. The Angostura bitters garnish adds aromatic complexity to this timeless sour.
5 minsEasy210 kcal
Schweinebraten
Schweinebraten, the most deeply rooted traditional meat dish of German cuisine, is prepared by rubbing pork shoulder with spices and slowly roasting it in the oven with beer and onions. This classic Sunday roast, with a crispy exterior and a juicy, tender interior, is served with a dark-coloured sauce.
195 minsMedium450 kcal
Maultaschen – Traditional German Ravioli, Swabian Style
A large, sealed pasta parcel traditional to the Baden-Württemberg region of Germany, typically boiled in stock and pan-fried in butter. The filling consists of minced meat, spinach, soaked bread, and fresh herbs.
120 minsMedium450 kcal
Königsberger Klopse – Traditional Prussian-Style Meatballs with Capers
Königsberger Klopse, the most iconic dish of Prussian cuisine, consists of soft meatballs made from minced beef, served in a creamy white sauce with capers and lemon. This classic German dish, served alongside boiled potatoes, keeps alive the rich culinary heritage of Königsberg (present-day Kaliningrad).
55 minsMedium520 kcal
Saumagen – Traditional Palatinate Saumagen
Traditional Palatinate saumagen is a hearty dish from the Palatinate: pork, potatoes and carrots are cooked, finely minced and stuffed into a pig's stomach, then slowly cooked again for a long time. Once cooled, it is sliced and traditionally served with sauerkraut or bread.
390 minsHard385 kcal
Curly Kale with Pinkel Sausage
A traditional northern German winter dish from Oldenburg and Bremen: curly kale is braised with smoked Kassler and Pinkel sausage until buttery soft. Served with boiled potatoes and medium-hot mustard.
130 minsMedium750 kcal
Weißwurst
The traditional white sausage of Bavarian cuisine. A finely textured white sausage made from veal and pork back fat, seasoned with parsley, lemon zest, mace, and ginger. Traditionally served before noon with sweet mustard and Brezn (soft pretzel).
90 minsMedium350 kcal
Green Sauce
Classic Frankfurt Green Sauce made with the seven traditional herbs, served with boiled potatoes and hard-boiled eggs. An iconic dish of Hessian cuisine that has been prepared in Frankfurt and the surrounding area for centuries.
30 minsEasy380 kcal
Schäufele – Franconian Style
Traditional Franconian Schäufele: a pork shoulder blade with crackling roasted until crisp, slow-cooked in the oven with beer, onions and caraway seeds. Traditionally served with a rich gravy, potato dumplings and sauerkraut.
210 minsMedium540 kcal
Lentils with Spätzle
A classic Swabian dish of plate lentils with homemade Spätzle, enriched with a vinegar sauce and Saitenwürstchen. A traditional one-pot dish enjoyed throughout southern Germany.
80 minsMedium550 kcal
Potato Dumplings
Traditional Thuringian-style German potato dumplings with a soft texture, made from raw grated potato and cooked potato purée. Cooked simply by boiling in salted water and served with gravy.
60 minsMedium180 kcal
Semmelknödel – Traditional Bavarian Bread Dumplings
Traditional Bavarian bread dumplings made from stale bread rolls, soaked in an aromatic milk-butter-onion mixture and shaped with eggs, parsley and nutmeg into soft, moist dumplings. A classic of Bavarian country cooking, served as a side dish with roast, goulash or mushroom cream sauce.
50 minsEasy280 kcal
Goulash Soup
Traditional German goulash soup with tender beef, pepper, potatoes and carrots in a rich, flavourful stock. A hearty classic of German home cooking.
120 minsMedium420 kcal
Soljanka – Traditional German Soljanka
Soljanka is a savoury-sour chunky soup, considered a traditional dish particularly in eastern Germany. Smoky sausage, pickled gherkins, olives and tomatoes give it its characteristic spiced-sour flavour.
60 minsMedium380 kcal
Pichelsteiner – Traditional Bavarian Forest Meat and Vegetable Casserole
A traditional German casserole specific to the Bavarian Forest region, made with three different meats (beef, pork, and lamb) cut into small cubes and slowly simmered with root vegetables in a rich beef stock. Named after the Battle of Pichelstein in 1832, this dish is an essential staple of cold winter days.
110 minsMedium450 kcal