This is what it's like to feast in the autostadt winter world

This is what it's like to feast in the autostadt winter world

For a week now, the Autostadt has been attracting visitors with its Winter World – so it's time to take a closer look. Among the 25 stalls, there are two that are played by the Ritz Carlton. There the visitors can banish hunger with culinary specialties.

First to the hearty. Desire for a good burger to work against the cold? But it should not be just any, no: Pulled Pork and Pulled Salmon can be bought in the Ritz stand. So pork shoulder and salmon cooked in such a way that you can pluck the meat away quite easily. "It is the best Streml salmon from Norway, which is smoked warm in Hamburg," describes chef Alexander Rettke. In addition there's a honey mustard horseradish sauce, red onions, the whole thing stuffed in a corn roll and mhhmm, believe me, that tastes – like that certain something. You'd love to eat the salmon without the bun. At least, if you like fish – the crowd favorite might be the Pulled Pork Burger, served with coleslaw (American version of coleslaw) and the classic barbecue sauce and apple chutney.

The words "hot stuff" are emblazoned across the booth where buttermilk waffles and stroopwafels are being handed out. That refers not only to the baked goods served warm, but also to the limited-edition version of Wolfsburg Dry Gin, 140 bottles of which have gone on sale specially for Christmas, adorned with gold leaf. For 39 euros a bottle, daredevils can be gilded from the inside.

"The idea at this booth was that we wanted to offer visitors something crispy as well as something fluffy," explains chef Alexander Rettke, demonstrating his sweet bites right away. Buttermilk waffles – sure, they're familiar. Rettke serves it with powdered sugar or plum jam. Soft, sweet, airy. The stroopwafels are the real highlight: Most people will be familiar with the flat wafers with caramel filling from Holland (where they are also filled with honey), but in the Autostadt they are served warm. "The dough is similar to that of a normal waffle, but contains much more flour," Rettke tells us. The dough is rolled out, cut and baked. "You can do that at home, too," says Rettke.

Warm, these stroopwafels taste more like a cookie than a Dutch syrup wafer from a bag – and thus have more of a cookie character than that of a "real" sweet snack between meals. Satt makes it nevertheless, owing to the high butter and sugar content.

After the meal a warm sip pleases? Rettke and his team make the mulled wine themselves – topped off with herbal lute sugar. Said gin is not only available in the Christmas bottle edition, but also in the warm winter version: hot in a mug, refined with juniper berries and cloves. If you drink it, even the lowest temperatures will soon be no match for you – because it probably won't stop at just one cup…

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