Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
Germany is bursting with exciting cultural events and celebrations well worth timing your visit for. Take a flick through the calendar to find the perfect event for you.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
January
Start of the New Year with a bang in Germany by joining in with celebrations all across the country. The cold month of January is the perfect time to visit the many cultural attractions, head inside the museums, and warm up inside the cosy pubs and cafes of the cities.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
February
Berlin International Film Festival (Berlin)
A major annual event for the film industry in Germany, the Berlin International Film Festival, also known as the Berlinale is one of the largest film festivals in the world. Carnival (Cologne) Fasching/Fastnacht/Karneval A unique Rhineland folk festival that opens on November 11, with the main week of celebration beginning late February leading up to Ash Wednesday. KARLSRUHE Art Fair (Karlsruhe) A long-standing international fair for cassic modern and Ccntemporary art, attended by creators, curators and collectors from all over the world.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
March
Thüringer Bachwochen (throughout Thuringia)
A week of concerts, workshops and talks to celebrate the music of J.S Bach around the cities and towns of Thuringia.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
April
Berlin Gallery Weekend (Berlin)
The best weekend for art lovers in Berlin where more than 50 of Berlin’s galleries open exhibitions of works by emerging artists.
European Media Art Festival (Osnabrück)
Originated as a workshop for experimental films at the University of Osnabrück, this annual five day event showcases contemporary film productions as an art form with screenings and workshops.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
May
Handel Festival (Halle an der Saale, Saxony-Anhalt) Held each year in the birth town of George Frideric Handel, this international festival was founded in 1922 and has grown into the centre for Handel’s music and studies.
Dresden Music Festival (Dresden)
Five performances, three venues, one week. A highly anticipated event in the music calendar, the festival celebrates the art of music with themed performances and daily talks.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
June
Bachfest Leipzig (Leipzig)
Presented with a different theme each year, Bachfest is an annual festival that celebrates the life and works of J.S Bach, including concerts of his music, exhibitions and city tours of significant places associated with Bach in Leipzig.
Mozartfest (Würzburg)
A festival dedicated to Mozart’s music founded by Hermann Zilcher in the 1920s based on his love of Mozart. The festival explores how Mozart’s music can be enjoyed in the modern world through performances in non-traditional settings such as in a wine cellar or in the garden of a palace.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
July
Munich Opera Festival (Munich)
A much anticipated event for opera enthusiasts, the Munich Opera Festival stages classics and contemporary premiers in parallel to celebrate the diversity of opera over six weeks of programs.
Klassik Open Air (Nürnberg)
Two nights of wonderful, free to attend (with optional donation) open air concerts in Luitpoldhain park of Nürnberg, where everyone can enjoy a symphonic performance with a summer picnic in the park.
Bayreuth Festival (Bayreuth)
According to tradition in the Festspielhaus built by Richard Wagner himself, the Bayreuth Festival continues to perform a selection of Wagner’s works each year as a celebration of the great composer’s theatrics operas.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
August
Schleswig-Holstein Music Festival (throughout Schleswig-Holstein)
A music festival that takes visitors away from concert halls into barns, churches, shipyards and former warehouses, with performances that celebrate music in all styles and forms.
Musikfest Berlin (Berlin)
A lively month of music performances and festivities, which fuse the foundation of classical music with the vibe and eccentricity of the contemporary. A great festival to discover some usual works by modern composers.
Museumsuferfest (Frankfurt)
A lively weekend of festivities along Frankfurt’s museum embankment on the last weekend of August each year, with museums opening their doors with offers of new activities and exhibitions, surrounded by markets and performance stages along the River Main.
Begehungen Art Festival (Chemnitz)
The Begehungen art festival is an official part of the program for the European Capital of Culture 2025 Chemnitz. invites international artists and the local neighbourhood to discover these places and engage in conversation, opening up spaces and new perspectives.
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
September
Beethovenfest (Bonn)
From free street concerts to the glamourous first opening concert at Beethoven Hall, Beethovenfest is a much loved festival dedicated to Beethoven’s work as well as cultural performances from around the world.
Berlin Art Week (Berlin)
An arts collaboration and forum between important art institutions in Berlin, the Berlin Art Week is a great event for art lovers to discover the new and upcoming contemporary artists through a multi-medium program.
Reeperbahn Festival (Hamburg)
With 360 events over four days across different venues of St Pauli make this one of the anticipated live music event in Germany. Other than the various styles of music, the festival also hosts readings, art exhibitions and movie screenings.
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
October
ARTMUC (Munich)
The biggest art fair in Bavaria that is held twice a year (May, October), ARTMUC is a five day show that has artists from across Europe, and places a focus on contemporary artists who do not currently exhibit at major galleries and museums.
Frankfurter Buchmesse (Frankfurt Book Fair) (Frankfurt)
This is the IT event of the publishing industry. Public sessions of talks and workshops celebrate the written word as an art form, with talks by authors and content makers, and has in the modern day, expanded to film and games creators.
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
November
ART COLOGNE (Cologne)
The first art fair of its kind in the world, this is an important meeting point for galleries and collectors of classic modern art, post-war art and contemporary art. The fair dating back to 1967 as a project in attempt to revive the art market in post-war West Germany.
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
December
Christmas Markets (throughout Germany)
There is nothing more Christmassy than the Christmas Markets of Germany, which are among the oldest in the world, particularly the Striezelmarkt in Dresden, which dates back to 1434!
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
CALENDAR
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Transcript
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
Germany is bursting with exciting cultural events and celebrations well worth timing your visit for. Take a flick through the calendar to find the perfect event for you.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
January
Start of the New Year with a bang in Germany by joining in with celebrations all across the country. The cold month of January is the perfect time to visit the many cultural attractions, head inside the museums, and warm up inside the cosy pubs and cafes of the cities.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
February
Berlin International Film Festival (Berlin) A major annual event for the film industry in Germany, the Berlin International Film Festival, also known as the Berlinale is one of the largest film festivals in the world. Carnival (Cologne) Fasching/Fastnacht/Karneval A unique Rhineland folk festival that opens on November 11, with the main week of celebration beginning late February leading up to Ash Wednesday. KARLSRUHE Art Fair (Karlsruhe) A long-standing international fair for cassic modern and Ccntemporary art, attended by creators, curators and collectors from all over the world.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
March
Thüringer Bachwochen (throughout Thuringia) A week of concerts, workshops and talks to celebrate the music of J.S Bach around the cities and towns of Thuringia.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
April
Berlin Gallery Weekend (Berlin) The best weekend for art lovers in Berlin where more than 50 of Berlin’s galleries open exhibitions of works by emerging artists. European Media Art Festival (Osnabrück) Originated as a workshop for experimental films at the University of Osnabrück, this annual five day event showcases contemporary film productions as an art form with screenings and workshops.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
May
Handel Festival (Halle an der Saale, Saxony-Anhalt) Held each year in the birth town of George Frideric Handel, this international festival was founded in 1922 and has grown into the centre for Handel’s music and studies. Dresden Music Festival (Dresden) Five performances, three venues, one week. A highly anticipated event in the music calendar, the festival celebrates the art of music with themed performances and daily talks.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
June
Bachfest Leipzig (Leipzig) Presented with a different theme each year, Bachfest is an annual festival that celebrates the life and works of J.S Bach, including concerts of his music, exhibitions and city tours of significant places associated with Bach in Leipzig. Mozartfest (Würzburg) A festival dedicated to Mozart’s music founded by Hermann Zilcher in the 1920s based on his love of Mozart. The festival explores how Mozart’s music can be enjoyed in the modern world through performances in non-traditional settings such as in a wine cellar or in the garden of a palace.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Take a closer look
Mar
Apr
Jan
Feb
July
Munich Opera Festival (Munich) A much anticipated event for opera enthusiasts, the Munich Opera Festival stages classics and contemporary premiers in parallel to celebrate the diversity of opera over six weeks of programs. Klassik Open Air (Nürnberg) Two nights of wonderful, free to attend (with optional donation) open air concerts in Luitpoldhain park of Nürnberg, where everyone can enjoy a symphonic performance with a summer picnic in the park. Bayreuth Festival (Bayreuth) According to tradition in the Festspielhaus built by Richard Wagner himself, the Bayreuth Festival continues to perform a selection of Wagner’s works each year as a celebration of the great composer’s theatrics operas.
May
Jun
Jul
Aug
Where to eat
Culture & History
Sep
Oct
Nov
Dec
Schweinshaxe
Schwäbischer Zwiebelkuchen
Three opera Halls to visit
Go Inside
Oper Leipzig
Oper Stuttgart
Staatsoper Hamburg
Franzbrötchen
Peppered beef
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
August
Schleswig-Holstein Music Festival (throughout Schleswig-Holstein) A music festival that takes visitors away from concert halls into barns, churches, shipyards and former warehouses, with performances that celebrate music in all styles and forms. Musikfest Berlin (Berlin) A lively month of music performances and festivities, which fuse the foundation of classical music with the vibe and eccentricity of the contemporary. A great festival to discover some usual works by modern composers. Museumsuferfest (Frankfurt) A lively weekend of festivities along Frankfurt’s museum embankment on the last weekend of August each year, with museums opening their doors with offers of new activities and exhibitions, surrounded by markets and performance stages along the River Main. Begehungen Art Festival (Chemnitz) The Begehungen art festival is an official part of the program for the European Capital of Culture 2025 Chemnitz. invites international artists and the local neighbourhood to discover these places and engage in conversation, opening up spaces and new perspectives.
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
September
Beethovenfest (Bonn) From free street concerts to the glamourous first opening concert at Beethoven Hall, Beethovenfest is a much loved festival dedicated to Beethoven’s work as well as cultural performances from around the world. Berlin Art Week (Berlin) An arts collaboration and forum between important art institutions in Berlin, the Berlin Art Week is a great event for art lovers to discover the new and upcoming contemporary artists through a multi-medium program. Reeperbahn Festival (Hamburg) With 360 events over four days across different venues of St Pauli make this one of the anticipated live music event in Germany. Other than the various styles of music, the festival also hosts readings, art exhibitions and movie screenings.
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
October
ARTMUC (Munich) The biggest art fair in Bavaria that is held twice a year (May, October), ARTMUC is a five day show that has artists from across Europe, and places a focus on contemporary artists who do not currently exhibit at major galleries and museums. Frankfurter Buchmesse (Frankfurt Book Fair) (Frankfurt) This is the IT event of the publishing industry. Public sessions of talks and workshops celebrate the written word as an art form, with talks by authors and content makers, and has in the modern day, expanded to film and games creators.
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
November
ART COLOGNE (Cologne) The first art fair of its kind in the world, this is an important meeting point for galleries and collectors of classic modern art, post-war art and contemporary art. The fair dating back to 1967 as a project in attempt to revive the art market in post-war West Germany.
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Bayerische
Staatsoper
Calendar of events
Mar
Apr
Jan
Feb
December
Christmas Markets (throughout Germany) There is nothing more Christmassy than the Christmas Markets of Germany, which are among the oldest in the world, particularly the Striezelmarkt in Dresden, which dates back to 1434!
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Staatsoper Hamburg
An opera house dating back to a referendum in 1678 when the people of Hamburg voted to have a public opera house built. The result was a venue that went through incarnations of purposes, torn down and rebuilt, damaged by war and shaped by modernity to become one of the leading modern opera houses in Germany.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Oper Leipzig
Grandly positioned on Augustusplatz at the location of a previous theatre that was destroyed during the WWII, Oper Leipzig (Leipzig Opera), opened in 1960, was the only new opera house built under the GDR. Beyond the modern classical façade of the exterior are the features of socialist architecture in its interior structure. A guided tour provides insights into the history and beauty of this Opera House, and attending a performance is one of the must-do for music lovers to this city so richly associated with the musical greats.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Oper Stuttgart
Traditionally one of the cities to first premier works of German composers, including Handel’s Rodelinda or the first German production of Verdi’s Falstaff, Stuttgart still enjoys this privilege today, with Oper Stuttgart continually hosting premiers of contemporary works, which will delight those looking for new voices and sounds.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.