Eat like the pilgrims of yore in Stein am Rhein

cucumber salad
Cucumber salad with cream sauce and smoked whitefish


Actually, I discovered it by accident. During my research before our trip to the sub-sea region in the western part of Lake Constance, I came across an advertisement on one of the local tourism sites. You know: the ones listing all the sights, accommodations and restaurants of the place. An ad on the edge of this site caught my interest. It was said there that the restaurant Rheingerbe in Stein am Rhein offers a pilgrim meal. That sounded interesting - and different, than the usual, what is served in restaurants. And since we always like to try something new and extraordinary on our travels, that was it the village of Stein am Rhein and his restaurant Rheingerbe landed on our itinerary - a stroke of luck for more than one reason. But more of that later! First of all, this is about the culinary delights that we discovered on this trip.

The name of the restaurant goes back to the early history of the house from the 15th century. "On the ground floor, where our tavern is today, the skins of animals once dried and were either tanned in red or white," says Ms. Meier, who runs this restaurant together with her husband. "You can’t see any more of it today, but the name of our restaurant comes from this tannery."


Restaurant Rheingerbe
The pilgrims' meal is available in the restaurant Rheingerbe in Stein am Rhein


Extraordinary dining - a Pilgrim meal in the restaurant Rheingerbe

What initially sounds like very barren and meager proves to be a very tasty experience for the palate at our test meal in the Restaurant Rheingerbe. The pilgrims' meal, which the Meier couple serves us, is something very special: on the occasion of the 600. Anniversaries of the Council of Constance Let's think of something extraordinary in the kitchen of the restaurant. As Mrs Meier assured us, guests of the restaurant will be offered a set menu - and in good weather also a pilgrim's meal on the restaurant terrace - made exclusively from ingredients that were known in the region for over 600 years ,

If you yourself Look at Constance then you will find tips in this article from Tanjas Life in a Box.


Elegant place setting
Pilgrim's meal is served in style


“It was not easy to find the right dishes for it. America was not known at that time. You never knew potatoes, tomatoes or peppers, ”laughs Ms. Meier. "We first had to look together to find out what we could use to prepare this meal." I want to know where they got the recipes from, and she says: "Some of the searches were in old sources, but we simply have a lot in our kitchen tried out. We tested which herbs and spices go best with which vegetables, meat or fish and tested what we like best. ”


Mayonnaise soup seasoned with saffron
Mayonnaise soup seasoned with saffron


Our pilgrims' meal begins with a cucumber salad in sour cream sauce with smoked whitefishes from Lake Constance. The sauce is seasoned with dill. In this light and tasty appetizer, the taste of each ingredient is emphasized, and this continues throughout the pilgrim's meal. The dishes emphasize the natural taste of the food, whether it is the freshness of the cucumbers or the sweetness of the mustard, which we will next be served in the form of a turnip soup flavored with saffron. Nothing obscures the original taste of the vegetables - and this is a very unusual palate experience, but delicious.


pike dumplings
Pike dumplings on herb sauce on steamed Randenstreifen


Petar asks Ms. Meier which dishes are typical for this region of Lake Constance, and she succinctly says: “Fish in all variations. We live on a lake where there are all kinds of fish. So there is often fish on the lunch table here. ”No wonder there is another course with fish: the pike dumpling melts on the tongue, while the red beetroot strips are firm and crunchy with the vegetable and herb sauce seasoned with saffron.


sourdough bread
For all starters there's sourdough bread


There is fresh sourdough bread with all starters. When asked whether they bake it themselves, Ms. Meier laughs and says: "No, that's available from our baker around the corner." In any case, it goes wonderfully with the light starters and gives them a filling base.


Wild goulash with honey glazed rübli


The best of our pilgrim meal comes next: “Today we prepared a game goulash for you. My husband killed the game himself. ”Just as in the days when the pilgrims moved to the Constance Council, I think to myself. Instead of potato side dishes, there are flour dumplings steamed in breadcrumbs and a sauce that wonderfully emphasizes the taste of the butter-soft game meat. The perfect complement to this are the carrots glazed in honey, which complement the whole thing crunchy. "In the 15th century, people didn't live badly without potatoes, tomatoes and peppers," I think to myself while I enjoy this goulash. Our game goulash is juicy, tender and deliciously complemented with the side dishes. When I asked Ms. Meier how they developed this great dish, she laughs and says: “We tested and tasted until it tasted good to us. Then we added it to our menu. ”The couple are sure to succeed!


hazelnut pudding
Hazelnut pudding with seasonal berries


The delicious end of our pilgrim's meal is a very nutty-tasting hazelnut pudding in which the coarsely chopped nuts set the flavor. With a sauce of honey and fresh raspberries and blueberries, this dessert was the perfect end to our not-so-Spartan pilgrim meal. The Pilgrim Meal in the restaurant Rheingerbe was definitely a very unusual taste experience that you should not miss. It has pushed the taste of the ingredients back into our consciousness and tasted delicious.

Restaurant Rheingerbe
Schiffländi 5
CH - 8260 Stein am Rhein
Tel. + 41 (0) 52 - 741 29 91

Source: own research on site. We would like to thank Tourismus Untersee for the friendly invitation.

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

Eat like the pilgrims of yore in Stein am Rhein

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