German Food

ellejay

6541 wrote: »

Hi there, Polish friends of mine opened a polish restaurant serving Polish food. They really struggled. They had to close and rebrand to offer Irish food. Value, quality and location are your friends.

Where was that do you mind me asking?
I was in a fabulous Polish restaurant in Lanzarote, I'd definitely have tried a Polish Restaurant in Dublin had I known there was one!

dr.fuzzenstein

LirW wrote: »

As a stall it would work great. There is a German Bratwurst stall in Howth in Dublin, they are quite decent.
The sausage concept would probably work. Afaik the weekly foodfair in Dublin that's around the business parks have or had a Schnitzel stall.

I personally hate Irish sausages but love the german ones.
You'd probably be more successful in Dublin with the idea, some food businesses in Waterford struggle as it is. Definitely check out the demand first with pop up opportunities or catering.

And on a personal note: Let me tell you as an Austrian, there is no Schnitzel in different variations, there's only one, the Wiener. Don't you dare to dishonor this culinary sacred piece of meat with Tunke :pac:

There's Schnitzel Wiener Art. :D

riffmongous

ellejay wrote: »

I haven't a clue what any of those dishes are.
But I'd definitely give it a try if a nice restaurant opened near me.
OP, don't forget to describe the dishes well on the menu.

You haven't lived so

LirW

dr.fuzzenstein wrote: »

There's Schnitzel Wiener Art. :D

Technically the Wiener Schnitzel can only be called that way if it's made with veal. Veal is pretty expensive over there though so a lot of restaurants are using pork or either chicken or turkey for it. If you substitute the veal, then it would be a Schnitzel Wiener Art.
There was a massive dispute in the 60s over that, so a famous TV chef back then brought clarity to that topic

therustic

If you want to have a "real" Wiener Schnitzel, you have to be able to pay for it ... ;-)

silverharp

I have a hankering for knodels right now, excellent soakage. Do the german stores here ever stock them?

therustic

Because there are no"Knoedel" and Co. anywhere, there will soon be our bistro ;-)

Dizzyblonde

Mod note:

Welcome to Boards therustic. I'm afraid I must remind you that the Boards.ie Terms Of Use forbid advertising without first contacting reps@boards.ie

Reputable Rog

Came across this place in my youth on a road trip in California and Nevada. They don't sell Wienerschnitzel.
https://en.m.wikipedia.org/wiki/Wienerschnitzel

goalscoringhero

Interesting thread.

Since I can't be making Spaetzle every time my kids ask me to, I'm wondering whether folks here have been able to source 'Fertigspaetzle' in some shops. I know it's against humanity, I'm just being pragmatic.

Same for Knoedel - even if it was the powder packages only.
And Maultaschen..

I'm happy enough with the range of German Bratwurst that pops up every now and then in Aldi & Lidl, usually I'll hoard this stuff in the freezer for the bad days..

Space Dog

LIDL have dried Spätzle and fresh Knödel as part of their Alpenfest range a few times a year. Sometimes fresh Maultaschen as well. Haven't seen them in any other shops over here.
You can make Maultaschen yourself and freeze them. Or maybe get Pierogi from a Polish shop, they're kind of similar to Maultaschen I think?

The Hill Billy

I thought the Lidl spätzel was awful. It was like rubbery fettucini. I prefer the heavier, bullet-shaped spätzli common in Der Schweiz.

And on the subject of Pierogi - the goose ones in Lidl at the moment are very nice.

goat2

https://www.google.ie/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=2ahUKEwizi-_Q0p3gAhUnRxUIHXBPD3wQFjABegQIABAB&url=https%3A%2F%2Fwww.dw.com%2Fen%2Fpoland-says-it-exported-suspect-beef-to-eu%2Fa-47307893&usg=AOvVaw01WjBgu5gmFi9YSrxIPFQm

I wonder did this enter our food chain, frightning

The Hill Billy

goat2 wrote: »

https://www.google.ie/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=2ahUKEwizi-_Q0p3gAhUnRxUIHXBPD3wQFjABegQIABAB&url=https%3A%2F%2Fwww.dw.com%2Fen%2Fpoland-says-it-exported-suspect-beef-to-eu%2Fa-47307893&usg=AOvVaw01WjBgu5gmFi9YSrxIPFQm

I wonder did this enter our food chain, frightning

I don't think it was the OP's intention to introduce food of that quality to the Irish market.

CalamariFritti

German living in Ireland here.

Personally I think the idea is great. But I have to repeat some sentiments that others mentioned already.

German food is not very well know in Ireland or in most parts of the world to be honest. All people know or ever heard of is Schnitzel and Sauerkraut (foodies don't be offended, I'm exaggerating to speak on behalf of the wider market here). When they think of German foods they think of stuff beyond rustic. Sausage and meat platters, lots of beer, Bavarian atmosphere, that kind of stuff. The finer stuff or even regular German home cooking is pretty much unknown here. Some poster was even speaking of 'fermented foods'. I spent my first 30 years of life Germany and I can't think of a single fermented food right now. And like I said the Irish are not alone in that. German food has not developed any kind of reputation in most parts of the world.

Having said that I cook (Schweine) Schnitzel with Asparagus and Sauce Hollandaise and new potatoes for my Irish family fro.m time to time and they're addicted to it. As anybody would. Same for Bratkartoffeln with anything. Or Roast duck with proper red cabbage and Gruenkohl for Christmas. Or Zuercher G'schnetzteltes is popular. I'm sure RIndsroulade would be a treat but impossible to get a suitable cut.

Reason my stuff goes down well is that Irish food is pretty close to German food at the bottom of it As in meat potatoes veg. Difference is traditionally Irish food is presented a bit plainer, as in straight up. The Irish cuisine and tastes aren't much into spices and sauces and elaborate preparation. Anything beyond butter pepper salt is deemed a bit exotic. Meat is basically beef pork chicken. Game is being viewed with suspicion and even fish is very underrepresented for an island nation. Only mushrooms you will get are Champignons.

But that has started to come around bit in the last 10 years or so. For example coffee has taken off big time now. 15 years ago all you could get was instant.

Give it a go. But bear in mind that gastronomy is a tough business anyways. I read somewhere that 8 or 9 out of 10 new restaurants go under here. Probably the same back home. But it can be very rewarding if you get it right. A restaurant that takes off can be a goldmine, too.

Good luck, keep us posted!

Edit:
Let me add to that you absolutely need to do your homework business wise. Ireland is different in terms of cost structure and legal and a few other things. Irish restaurants seem very heavy on the staff side. There is such a thing as local 'rates'. Insurance is apparently crazy high and there are other cost factors. Liability is a big thing. Someone who slips on your premises might sue you for all you have and get it too, rightly or wrongly :eek:. A bit like those crazy stories you read from America. You absolutely need professional advice and do your homework.

Reputable Rog

CalamariFritti wrote: »

German living in Waterford here.

Personally I think the idea is great. But I have to repeat some sentiments that others mentioned already.

German food is not very well know in Ireland or in most parts of the world to be honest. All people know or ever heard of is Schnitzel and Sauerkraut (foodies don't be offended, I'm exaggerating to speak on behalf of the wider market here). When they think of German foods they think of stuff beyond rustic. Sausage and meat platters, lots of beer, Bavarian atmosphere, that kind of stuff. The finer stuff or even regular German home cooking is pretty much unknown here. Some poster was even speaking of 'fermented foods'. I spent my first 30 years of life Germany and I can't think of a single fermented food right now. And like I said the Irish are not alone in that. German food has not developed any kind of reputation in most parts of the world.

The Irish cuisine and tastes aren't much into spices and sauces and elaborate preparation. Anything beyond butter pepper salt is deemed a bit exotic. Meat is basically beef pork chicken. Game is being viewed with suspicion and even fish is very underrepresented for an island nation. Only mushrooms you will get are Champignons.

But that has started to come around bit in the last 10 years or so. For example coffee has taken off big time now. 15 years ago all you get was insane

I appreciate Germans aren't renowned for their humour but surely your winding people up.

'The Irish aren't in to spices or sauces'? Plainly not true.
"The only mushrooms you can get are champignons"- there are loads of variety of mushrooms available in Ireland.
"15 years ago the only coffee you could get was instant"- All types of coffee are and were available for a number of decades.
Probably the most condescending post I have read in a long time, a bit rich considering the only flavour crisps in Germany until recently was paprika.

CalamariFritti

Reputable Rog wrote: »

Probably the most condescending post I have read in a long time, a bit rich considering the only flavour crisps in Germany until recently was paprika.

Oops.

It wasn't intended to be condescending, sorry if it riled you up somehow. Was certainly not my intention. German food isn't exactly the height of the cuisine so I certainly wasn't starting a pissing contest. I re-read my post especially the points you highlighted and I can honestly stand by them.

I'm not getting it, maybe you were looking to be offended a little, just a tad on the defensive for whatever reason somehow? And if you are that offended at least quote me correctly please.

I dont know, whatever, in any case I can only repeat myself. This was not my intention. Sorry.

Edit: I didn't realise I had to be sensitive, so maybe I should have listed the things that are 'better' for want of a better word because I never intended to start a better or worse discussion. Better are nearly all ingredients for starters. Irish meat is superior to German meat, especially beef. Veg is the same especially when locally sourced. Dairy too. Generally speaking I'd probably trust the whole Irish food production chain more than I'd trust the German one. German stuff does have a whiff of mass production. Happier now?

EditEdit: Sorry again. I had the OH reading my post and she agrees with you. So apologies again, I didn't mean to but maybe it came across like that.

Irishmale0399

If your going to open a German place (bricks and mortar) you will have to go away from the main stream. Forget 20 schnitzel, Currywürst, Schweinebraten....

Take a look at regional foods that Irish people dont know...locally sourced fresh seasonal produce, homemade and add an Irish twist and/or ingredients.
Himmel un Ääd...irish spuds, blackpudding and apples...German style.
Erbesensuppe...irish bacon...smoked sausage
Königsberger Klopse...
Grünkohl und pinkel
Birne, Bohnen und Speck
Thüringer Klöße mit ente....free range local duck
Käsespätzle.....locally sourced cheese
Maultaschen...
Sauerbraten...Irish beef
Düsseldorfer Senfrostbraten....Irish beef and good local grain mustard
Hamburger Labskaus....locally sourced fische etc.
Elsässer Flammkuchen
Dampnudeln

Add good German wines and lesser known (to the Irish market) good German beers and you should have a solid based to work off. However do not expect it to be a walk in the park.....you will need fully trained chefs, good service staff, a good location and marketing. Do your homework on the costs, taxes, insurance and costs of import for products you cannot source locally.

Reputable Rog

CalamariFritti wrote: »

Oops.

It wasn't intended to be condescending, sorry if it riled you up somehow. Was certainly not my intention. German food isn't exactly the height of the cuisine so I certainly wasn't starting a pissing contest. I re-read my post especially the points you highlighted and I can honestly stand by them.

I'm not getting it, maybe you were looking to be offended a little, just a tad on the defensive for whatever reason somehow? And if you are that offended at least quote me correctly please.

I dont know, whatever, in any case I can only repeat myself. This was not my intention. Sorry.

Edit: I didn't realise I had to be sensitive, so maybe I should have listed the things that are 'better' for want of a better word because I never intended to start a better or worse discussion. Better are nearly all ingredients for starters. Irish meat is superior to German meat, especially beef. Veg is the same especially when locally sourced. Dairy too. Generally speaking I'd probably trust the whole Irish food production chain more than I'd trust the German one. German stuff does have a whiff of mass production. Happier now?

EditEdit: Sorry again. I had the OH reading my post and she agrees with you. So apologies again, I didn't mean to but maybe it came across like that.

I would have no worries about German food standards in fact I would say they set the benchmark for European food standards.
One of the reasons behind companies like Wetherspoon backing Brexit is that they consider these standards too high and they want to import lower quality food at lower cost.

VeryTerry

Will there be kebabs?

Reputable Rog

VeryTerry wrote: »

Will there be kebabs?

Hannchen

CalamariFritti

To be fair Waterford has an excellent Kebab shop with Istanbul. If only they had the proper Turkish flatbread it would be perfection. A good lamb based Kebab is divine.

Forgot about lamb actually. Lamb is sadly very underrated and underused in the German cuisine. I love lamb.

trashcan

Suckler wrote: »

Schweinhaxe mit kartoffelknödel bitte!
?

Oh yeah, now you're talking.

EdgeCase

The issue is perception of what German food is.

There's no issue whatsoever getting Irish consumers to try far more exotic cuisines and there's a very strong bias towards French, Italian and Mediterranean concepts and flavours used in a lot of mainstream food places here.

You'll struggle to get Irish consumers to even consume complex older Irish recipes that have their origins in Victorian era spices and so on and I think German cuisine is perceived to be similar.

Even trying to sell pies here usually ends with a bit of curiosity and then nobody buys them because there's a perception that they're stodgy.

In general I think you'd have to get past the notion that the cuisine is heavy. You might get a much more enthusiastic reception if you focused on baked goods and tried to focus on the more specialist areas - there's a demand for example in Ireland for German cured meats and sausage. I think however, people tend not to order heavy meaty dishes be they German or Irish in origin.

Ireland itself doesn't really have a very formalised cuisine. It's adopted and adapted a lot of thing and generally is fairly open to new flavours.

The other thing is Irish consumers are locavores when it comes to meat. If you could produce German recipes using ultra high quality local ingredients eg free range pork, you might be onto something.