What does Saxon Switzerland taste like? More like Saxony or more like Switzerland? Is there any culinary influence from nearby Bohemia? The good message is: there is something of all of that. No matter whether you prefer cheese fondue at night in a rustic mountain inn or a posh BrotZeitTour picnic or a whole village abundant in organic culinary delights – there is something for every taste among the dishes we present in winter – if you like even on a cliff top!

Organic lifestyle for the taste-buds

A whole village full of organic culinary delights: From a late risers’ breakfast to tea time and home-made cake and gâteaux to several-course dinners with a legendary choice of salads from the buffet and home-crafted beer – Schmilka Village boasts numerous food craft studios and restaurants as well as cafés and authentic inns all dedicated to the idea of organic food. Explore the many culinary delights of this place and the whole region.

www.schmilka.de

Old love never dies – six courses, six countries

The three musketeers of gastronomy – star-studded chef André Thienelt, wine expert Ronny Weber and Elbresidenz head chef Daniel Hegenbart give their best to make your dinner evening an extravagant culinary experience with 6 courses and corresponding wines.

www.elbresidenz-bad-schandau.de

An evening in a rustic cabin with cheese fondue

In the cold season, when the weather turns harsh in the mountains and clocks tick more slowly, it is great to sit in a cosy mountain inn. The one on Papststein Mountain for instance is nice and snug, authentic and welcoming. Enjoy a unique time in convivial company and spoil yourselves with home-made cheese fondue and a good local wine.

www.baudenabend.de

“Food from the hot hat”

This very special fondue-making device is formed like a hat of the kind the Tartars, a legendary Mongolian nomad tribe, traditionally wore. The hot hat has spikes on its surface where you stick pieces of meat and vegetables to cook them. Potato wedges or chips come with it. Beef, pork and turkey marinated with garlic is provided, as well as two sorts of condiments and the inn’s special mix of salads. Bon appétit!

www.wachbergbaude.de

Grand view over Saxon Switzerland in the heart of the National Park

Food catering on Bastei Rock, which is the region’s top trip destination, has a long tradition. For more than 200 years hikers and excursionists have been provided food and drinks here. The legendary Bastei Panorama Restaurant is a particular highlight. Here you can enjoy delicious culinary delights of local and international cuisine while enjoying a dreamlike view over Saxon Switzerland.

www.berghotel-bastei.de

Cosiness in the romantic Kirnitzschtal Valley

The winter months get cosy in the Kirnitzschtal Valley. Gather around for long or short conversations and spoil yourselves with culinary delights. Now is the time for family and friends in the shine of candles and fire bowls. While enjoying a 4-course roast goose dinner - the classic German Christmas roast - you can listen to Andrea Reimann reading amusing and spooky stories and local legends. Beforehand, warm up your hands and your heart at the fire bowl with a hot pumpkin wine. Or how about a fondue or a flambéed skewer?

www.pura-hotels.de

(Winter) Hiking and enjoying local food

Wide views, majestic rocky landscapes, warming apple punch and 100 % local delicacies taken out of the rucksack and neatly served during guided culinary tours. Especially winter enables you to experience the area with all of your senses. BrotZeitTour Guided Culinary Hikes offers all-inclusive full service packages for all hiker foodies.

www.brotzeittour.de

There are many names in German for this classic hearty meal, all starting with “Kraut” or “Kohl” which is German for cabbage: Krautwickel, Kohlroulade, Kohlrolle, Krautwurst. For all who love stuffed cabbage, Saxon Switzerland is a land of plenty. This local speciality is served here in many different varieties. After the traditional recipe, hearty seasoned minced meat is rolled in cooked leaves of white cabbage.

To give the recipe a modern touch, Saxon Switzerland’s chefs tend to use red instead of white cabbage and vary the filling. Of course, almost exclusively local ingredients are used to make stuffed cabbage here.

Learn more about stuffed cabbage...

After having spent a great day in Saxon Switzerland’s wonderful nature, there is nothing better than rewarding oneself with a solid meal to warm up heart and soul. The local chefs are masters of their trade and know how to enthuse their guests with manifold culinary delights.