Culinary Theme Evenings at the Sonnenhotel Hoher Hahn
Culinary theme evenings at the Sonnenhotel Hoher Hahn: Getzen, mushrooms, game and the Neunerlei – experience the food culture of the Erzgebirge near Schwarzenberg.
When the days grow shorter in the Erzgebirge and the hills around Schwarzenberg sink into their quiet evening light, a very special season begins at the Sonnenhotel Hoher Hahn: the season of culinary theme evenings. Here, the warm hospitality of our house meets the rich food culture of the region – a pleasure that is far more than simply a good meal. It is an invitation to experience the Erzgebirge with all your senses.
Erzgebirge cuisine – honest, down-to-earth and full of history
The cuisine of the Erzgebirge tells the story of a region where, for generations, people made the very best out of very little. It arose out of economic necessity: a famine in the years 1771/72 led to the potato being promoted even by the church – through what were known as the "potato sermons" (Knollenpredigten) – and to its becoming the region's favourite staple food.
To this day, Erzgebirge cuisine places particular emphasis on potato and grain products, on mushroom and game dishes, as well as on the fruits of the forest and field, native herbs and varieties of vegetables. The Bohemian influence is also unmistakable – both in the beer and in the food. We love to draw on this down-to-earth tradition again and again during our theme evenings. Anyone wishing to delve deeper into the culture and culinary traditions of the region will find plenty of inspiration in our Erzgebirge Guide.
Getzen, green dumplings and the riches of the potato
Few dishes symbolise the region quite like the Getzen. In their basic form, the Buttermilchgetzen, the mixture consists of grated raw potatoes and buttermilk – in some areas, grated cooked potatoes are added as well. Seasoned with onion, pepper or caraway, the mixture is then baked in bacon fat, butter or oil – usually linseed oil – in the oven or in a cast-iron Getzen pan. They are traditionally served with berry compote made from blueberries or lingonberries, or with apple sauce.
The fact that Getzen are usually meatless has its roots in tradition: like many potato dishes, they developed in times when meat meals could only rarely be afforded. The same applies to the Griene Kließ, the green dumplings, which are made from the previous day's boiled potatoes together with fresh, uncooked potatoes and seasonings, or to the Rauchemaad – a potato-cake dish of grated potatoes with, for example, quark and linseed oil, baked in a cast-iron pan. Such time-honoured specialities can be wonderfully rediscovered on an atmospheric evening.
Mushrooms, game and the treasures of the forest
Anyone who visits the Erzgebirge during mushroom season cannot avoid one theme: mushrooms, known in the local dialect as "Schwamme". They play a major role in Erzgebirge cuisine. Fried or boiled mushrooms, mushroom schnitzel or pickled mushrooms are considered full main courses during the mushroom season. They are joined by typical game dishes – such as roast venison or wild boar, classically accompanied by red cabbage and dumplings.
It is precisely this combination of forest and field produce with hearty roasts that gives a theme evening its special appeal, bringing the flavours of the forests around Schwarzenberg onto the plate. In our restaurant, which offers half board and culinary theme evenings, such an evening can be enjoyed in a relaxed atmosphere.
Christmas time: Stollen and the Neunerlei
When Advent arrives, the Erzgebirge unfolds a magic all its own. Part of this is the Erzgebirgische Weihnachtsstollen, whose name is protected by the Stollenverband Erzgebirge e. V. and which is baked with butter, almonds and fine spices.
A particularly lovely custom is the Neunerlei, known in the local dialect as "Neinerlaa", which is observed on Christmas Eve in the Erzgebirge as well as, in part, in the Vogtland and Egerland regions. At its heart is a Christmas meal of nine dishes, or their components, which can vary greatly. The number nine is regarded as meaningful: as three times three, according to Karl Sewart, it is closely linked to the Christian Trinity and is seen as a symbol of threefold good fortune. Individual dishes carry their own meanings – lentils stand for small change and financial security, dumplings for prosperity, sauerkraut for health.
The Neunerlei is accompanied by heartfelt customs: straw beneath the tablecloth, small change under the plate and an extra place setting laid for the stranger, the poor guest. As early as 1799, the Neunerlei was celebrated in song in the Ur-Heilig-Obnd-Lied – proof of how deeply this tradition is rooted in the region.
Schwarzenberg – the pearl of the Erzgebirge as a backdrop
Our theme evenings are set within a region full of history. Schwarzenberg, the "pearl of the Erzgebirge", lies in the western Erzgebirge and looks back on more than 850 years of town history. The townscape is shaped by the impressive duo of the St.-Georgen-Kirche and Schloss Schwarzenberg.
The nearby mining landscape of Rother Berg is an official part of the UNESCO World Heritage Site Montanregion Erzgebirge/Krušnohoří, which encompasses a total of 22 transboundary components on the Saxon and Czech sides; Schloss Schwarzenberg is included as an associated site. Thus, a culinary evening with us quite naturally becomes part of a greater experience of pleasure, nature and culture.
Your starting point for days of pure enjoyment in the Erzgebirge
Whether seasonal mushroom dishes, hearty classics from the potato kitchen or the festive mood of the Christmas season – a culinary theme evening invites you to discover the Erzgebirge in a particularly sensory way. After an evening of indulgence, you can relax in the indoor pool, the Finnish sauna or our quiet area and let the day's impressions linger.
The Sonnenhotel Hoher Hahn is your cosy starting point for discovering the aromas, customs and landscapes of this special region at your leisure. We look forward to welcoming you at our table.