k Our chef's favorites

Harald Schreib presents some of his most treasured recipes –
for the enjoyment of those who love to cook at home.




ornament_linksLower Bavarian Reinstriezelornament_rechst

  • 1 kg floury potatoes
  • 200 g flour
  • Two eggs
  • 1 tsp. salt
  • 1 cup sweet cream
  • 1 cup sour cream
  • Two russet apples (or similar)
  • Plenty of sour clarified butter (approx. 250g)
  • 1 tbsp. sugar

This beloved Lower Bavarian treat, which goes by several different names, is scrumptious, though it may take a good hike through the Lower Bavarian countryside to walk it off. It is a throwback to an age when people needed hearty food to keep up their strength for heavy physical toil. The best part of the reinstriezel is the crispy, golden-brown crust, made perfect by greasing the baking dish with clarified butter and brushing a little extra on top.

Boil the potatoes a day ahead of time and grate them cold before kneading them into a firm batter with the flour, eggs and salt. It must reach the consistency of cookie dough so that it can be nicely rolled into flat, thin pancakes, which are then brushed with the stiffly beaten cream. Dice or thinly slice the apples after peeling them and removing the cores. Next place the apples on top of the dough and roll them in. Cut 6–8 cm pieces and place them upright in the baking dish, generously greased with clarified butter. Brush the tops of the pieces with clarified butter and cream as well.

Bake approx. 45 minutes in an oven preheated to 200°C. Finally, sprinkle a little sugar on top.


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