culinary specialities

Enjoy the regional delicacy of fish.

The Havel-zander is famous for his delicate white meat and his high own contribution of fats of smack. His is caught in the Zernsea and comes freshly caught in the restaurants of our region. Of course the zander may not be missing in our restaurant. Trout, common carp, catfish and common eel are very often freshly caught meals of the day. According to the principles… ”Only what the Havel declassify, comes on our table!”

Of course sensational Products command our choice of food:

April-June:
Beelitzer asparagus from the sandy ground of the Mark

October-November:
haunch of suckling boar or roast saddle of venison from the hunter of the country of the Havel

November-December:
roast gosse or roast duck from the organic farmers of our region

But we are famous for our home-made cakes!

We arrange a warm back-festival every weekend and to special events:
Cheese cake, bee stick cake, streusel cake, covered or not covered Apple pie, strawberry pie, Snow White slice, stolen, cherry pie of Töplitz Or for the gourmets… marzipan gateau, Black forest gateau and the Frankfurter chaplet consists of butter cream and nuts… the sweetest enjoyment just for our guests.

At Christmas time we bake fresh biscuits every day und surprise our house guests with it. .

For baking fans: We want to give you our “Clandestine recipe of plum pie“away:

Recipe for one baking tray:

  • 500g wheat flour
  • ¼ litre milk
  • 80g sugar
  • 100g salted butter
  • 1 egg
  • 1 pinch of salt
  • 2kg fresh plums
  • 1 die of fresh yeast

Preparation:

Sieve the wheat flour into a big bowl. Form a deepening in the middle and crumble the yeast into the deepening. Mix dough with one teaspoonful of sugar and a little lukewarm milk. Blanket and let rise the dough, until it reaches the double volume. Now put the rest of the sugar, 1 pinch of salt, the butter and the egg into the bowl. Knead the dough strongly and let it rise 30 minutes long.
Following roll the dough out on a greased plate and put the halved plums on the dough. Once more let it rise and after this back it in preheated oven at 160 degrees. After that bestrew the pie with abounding sugar and slices of almond.