Benutzer:OberMegaTrans/08

1.

Origin The enactment „Capitulare de villis vel curtis imperii“ by Charlemagne is often mentioned as the historical standard for the Strausswirtschaft. It enabled winemakers to to sell their own products free of tax. The Strausswirtschaft (Strauss – Ger. bunch of flowers; Wirtschaft – Ger. pub, inn) had to be marked by a bunch of flowers put up at the entrance.

Typical dishes offered are rather simple and rich. Regional specialities are for instance:

1. Schlachtplatte (black pudding, liver sausage and sauerkraut)
2. Spundekäs in Rhinehesse and the Rheingau area
3. Weck, Worscht un Woi in Rhinehesse, Rheingau and Pfalz
4. Pfälzer Saumagen (Palatinate sow’s stomach)
5. Maultaschen (Swabian pockets) with potatoe salad
6. Winzerteller (sausage/ cheese dish)
7. Wurstsalat (sausage salad?)
8. Zwiebelkuchen (onion pie)
9. Flammkuchen (Tarte frambée)
10. Bratwurst and Kraut
11. Blaue Zipfel (in Franconia)
12. dressed Camembert (in Franconia)
13. Kuhkäs (in Franconia) Elaborate dishes are not allowed.

2.

Legal conditions In almost every place Strausswirtschaften are not considered restaurants; which means that owners do not need a concession. Nevertheless, the trade office needs to be notified in advance about the period, during which the licencee intends to sell food and drink. Although Strausswirtschaften don’t need a license, there are certain laws they have to follow. Among other things, a Strausswirtschaft is not allowed to offer lodging or engage in trade. Food and beverage must be served at the place of production. It is forbidden to rent any extra facilities for serving food and beverage. The following rules need to be respected:

Selling food and drink is limited to four months a year