Meatballs Königsberg style
Once upon a time when Germany didn’t end in Frankfurt (Oder), Gdansk was known as Königsberg – the nominal home of this classic dish of pork meatballs in a tart, creamy sauce. These days, it’s common to add capers and anchovy paste, but we prefer to keep it all local and properly Prussian, so instead we’re adding our own pickled Spreewald gherkins and fermented mustard seed. The latter both hail from Bingenheimer Senfgut; the pork is from a Husumer Sattelschwein from Erdhof Seewalde. (Apparently called “Danish Protest Pigs” in English, who knew.)
Choose from the following sides:
We found this recipe in an old Swabian recipe book which our sous chef Lucas inherited from his grandmother. The wheat flower for our Spätzle pasta comes from Kuhhorst, the eggs are courtesy of the very happy chickens of Erdhof Seewalde, and we’ve cooked it all in Berlin’s notoriously hard tap water. For extra and texture flavour we’ve our special added roast onion jam.
Just put the Spätzle in a pot, add one to two tablespoons of water and place on a medium heat. Or preheat your oven to 180 degrees, toss the Spätzle in an oven dish, add a little water and warm it up that way. We’re told that some people like to use microwaves – feel free to do so if that’s what you prefer.
A Nobelhart & Schmutzig signature dish. We like to add some smoked butter to our potato puree, which makes for a lovely smokey note which may or may not remind you of bacon. However, fear not if you’re vegetarian – there’s no meat in this puree!
Just put the Spätzle in a pot, add one to two tablespoons of water and place on a medium heat. If you’d prefer to heat it up in a microwave, be sure to put it in a pot after and give it a quick stir with a whisk to smooth out the texture.
Boiled salt potatoes
The most flavourful potatoes you’ll find in Berlin, courtesy of Erdhof’s Seewalde most recent crop of Belana variety potatoes.
The best idea is to give the potatoes another quick boil in salt water. One to two minutes should do the trick. Alternatively, you can heat up the potatoes in the oven or a pan, but then they’d no longer be traditional German-style salt potatoes in the true sense of the term.
Our traditional bread dumplings are made with Florian Domberger’s spectacular sourdough bread, eggs and milk from Erdhof Seewalde and onions from the Demeter-certified farm at Weggun. A perfectly satisfying dish for cold autumn days!
It’s best to give the dumplings another quick boil in salt water, three to five minutes should be alright. If you feel so inclined, fry the dumplings briefly in a pan on one side or add browned butter – but those are optional.
A little extra salad, to lighten things up:
Salted white cabbage with verjus
White cabbage from the fields of Brandenburg, mashed with salt and verjus until it’s tender and shiny. Have it as a perfectly refreshing side to our admittedly very savoury smaller meals, but it works just as well warmed up.
Some sweets for dessert:
Hazelnut macaroons with butter cream and plum kernel oil (3 pieces)
Our grumpy head chef Micha Schäfer loved macaroons as a kid. And with them being one of the oldest, most traditional German specialities, it’s about time we did our own version.
Three crunchy hazelnut macaroons, filled with a velvety cream of butter and aromatic plum kernel oil.
Our dishes are prepared fresh every day, so you can store them in the fridge for a few days. Two to three days shouldn’t be a problem, but of course almost anything tastes better fresh.