Search locations or food
OR
Sign up

What to eat in Saxony? Top 6 Saxon Foods

Last update: Fri Jan 31 2025
Top 6 Saxon Foods
VIEW MORE
01

Pancake

SAXONY, Germany
4.3
Quarkkeulchen
Ate it? Rate it
Wanna try?
Add to list

Originating in Saxony, quarkkeulchen is made by combining quark, mashed potatoes, eggs, flour, and milk or water, and then shaping the mixture into flat cakes which are fried in hot oil or butter until nicely browned on both sides. This sweet specialty is usually flavored with lemon juice or lemon zest, and it is often enhanced with raisins or currants for extra flavor and texture.


Qarkkeulchen can be enjoyed warm or chilled, and it is usually topped with powdered sugar and cinnamon. Applesauce or stewed fruit such as plums and a cup of fresh coffee typically accompany this simple German dessert.

02
Ate it? Rate it
Wanna try?
Add to list

Dresdner stollen is an aromatic German fruit bread that has been closely associated with Christmas. It consists of buttery yeast dough that is spiced and usually studded with candied orange, lemon peel, sultanas, sweet and bitter almonds, and lemon zest.


It is formed in large loafs, and when baked, the bread is brushed with butter and generously dusted with powdered sugar. Originally referred to as striezel, it is believed that the first stollen was not as rich as today’s versions, following the tradition of fasting during Advent. 
OTHER VARIATIONS OF Stollen
03

Cake

SAXONY, Germany
3.7
Ate it? Rate it
Wanna try?
Add to list

This specialty dessert from Saxony is a sheet cake consisting of three individual layers. Yeast dough is commonly used for the base layer, but a thin sponge cake or a pie crust can be used instead. The middle layer consists of a type of custard which contains quark in addition to butter, milk, eggs, and sugar.


The top layer consists of another type of custard which is mixed with vanilla pudding. After these three layers have been assembled, the cake is baked and then cut into rectangular pieces. Eierschecke is traditionally served with a hot cup of coffee and is therefore easily found in most German coffeehouses.

04
Ate it? Rate it
Wanna try?
Add to list

As the name suggests, this German specialty hails from Leipzig, and it is typically based on a mix of vegetables. The dish usually consists of a combination of young vegetables, crayfish tails, morel mushrooms, and bread dumplings which are doused in a creamy, buttery sauce.


Typical vegetables used in the preparation of this regional dish include carrots, asparagus, kohlrabi, cauliflower, and peas. Leipziger allerlei is traditionally enjoyed in May and June, either as a main course or a side, and it is often sprinkled with freshly chopped parsley or chervil on top. 
05
Ate it? Rate it
Wanna try?
Add to list

Schlesisches Himmelreich or Silesian heaven is a traditional dish originating from Silesia. It consists of smoked pork that is gently simmered with dried fruits such as pears, apples, and prunes. It's traditionally accompanied by kartoffelklöße potato dumplings that are simmered in the same pot until they float on top.


The combination of smoky meats and tart, sweet-sour fruits was beloved in the past with the early Silesian settlers, but nowadays the dish is made just occasionally in very few households. There are a few variations on the dish – one uses stewed pie melon flavored with cinnamon, currants, and lemon rind instead of the stewed dried fruits, and another one served the pork with sweetened stewed quinces.

06
Ate it? Rate it
Wanna try?
Add to list

Legend has it that, in the 18th century, a messenger of the Electorate of Saxony regularly frequented Dresden and Meissen. The courier was a bit too fond of the famous Meissen wine, and he would drink so much that he would be unable to carry out his duties.


The Elector then ordered the bakers of Meissner to invent a cake that was so fragile it would break at the slightest vibration, and the Fummel was created. Meissner Fummel is an elongated, tapered, hollow, and extremely fragile pastry. 

MOST ICONIC Meißner Fummel

1

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
Saxon Food