A Table in the Snow

On clear winter evenings, the park lays its table all the same. At around six, when darkness falls, lanterns glow beneath the old trees, sheepskins and blankets lie across the chairs, and a caquelon waits over the flame in the centre.

On this evening, you do the cooking at the table. To welcome you: local mulled wine or hot apple with cinnamon, served with Black Forest ham from the board. To start: lamb’s lettuce with bacon and fried potato cubes, and smoked trout with horseradish. The main course: cheese fondue from small regional dairies, blended with Baden white wine and served with farmhouse bread, mountain potatoes, pickled winter vegetables and pear. Afterwards: a baked apple with honey and walnuts, straight from the embers; it has been in the fire since you sat down. To finish: a spirit from the village distiller, by the fire.

Then we leave you to it. The evening is yours, and the same rule applies in winter: the park lays just this one table. If your fingers grow cold, the sauna is not far away.