Leipzig – European Traveler

Saxony’s Sweets and Treats Take the Cake

Story and photos by Alison Ramsey

There’s something irresistible about German bakeries—the fresh brötchen and Berliners, croissants, and the bold espresso you can order alongside—something that makes it feel okay to stop at various locales throughout the day, even beyond just a morning coffee and pastry. It seems that a thick slice of cake and a mug of strong, steaming coffee any time of day makes a whole lot of sense when you’re in a region with such a rich baking history. Dresden, the capital of Saxony in Germany, and nearby Meissen and Leipzig have much to offer snack lovers when it comes to pastries and cakes. So pour a fresh cup, heat up a bun, and read all about the role Saxony played in the rise of gluten-filled goodness.

The five locations of Kandler Konditerei in Leipzig are always stocked with sweet temptations.

Russisch Brot
During the late 19^th century, Dresden-based master baker Wilhelm Hanke adopted the 1845 St. Petersburg, Russia, recipe for Russisch Brot (Russian bread), which are crunchy glazed cookies made from sugar, egg whites, water, and flavoring, and formed into the shapes of alphabet letters. These are sold under the Dr. Quendt label and remain a popular Christmas treat or a delicious snack to help teach reading. The letters “M” and “W” are too fragile to be stable, so Dr. Hartmut Quendt ensured bags contain mirrored 1’s that snackers can use to create their own “M” and “W” shapes. It’s clear permission to play with your food!

Stollen
Dresden is also the birthplace of the authentic stollen Christmas cake—the Dresdner Christstollen. When stollen was first baked in the 1400’s, under the supervision of the church council, the bread was not allowed to contain butter or milk during Advent, so it was a dry and bland pastry consisting of flour, yeast, oil, and water. Ernst of Saxony and his brother Albrecht appealed to the Pope and asked that the dairy ban be lifted, so they could replace the oil with butter, as butter was cheaper than oil at the time. The appeal was denied, but finally, five popes later, Pope Innocent VIII sent Dresden the famous 1491 “Butter Letter,” in which he granted permission for dairy ingredients to be used in the stollen—although the Dresden bakers must, in return, pay a fine to be used toward the building of churches.

In 1730, Augustus the Strong, a stollen lover, commissioned a group of 100 Dresden bakers to bake an almost 4,000-pound loaf, which was brought to the king’s table using eight horses. A giant oven was built especially for this occasion, and an oversized knife was designed specifically for the event. This is the basis for the annual Dresdner Stollenfest (or “Striezelmarkt”), which takes place in Dresden the Saturday before the second Sunday in Advent. The festival is a highlight of the pre-Christmas season and celebrates the stollen baking tradition, featuring a colorful parade and the sale of varieties of stollen.

A huge stollen is still made annually and divided into smaller pieces on a specially shaped stollen cutting board—using a 26-pound replica of the original baroque knife from the Residenzschloss (Royal Palace) Court Silver Collection of Augustus the Strong—with cake portions sold to raise money for charity. The Stollenfest knife design features a swooping stainless-steel blade and Augustus the Strong’s coat of arms and rose tendril.

Left: A Dresden bakery displays its stollen seal. Right: This life-sized figure of Augustus the Strong is displayed in the Dresden Residenzschloss.

Stollen has its own protected name and registered trademark, and the recipe needs to follow certain guidelines to earn the golden, oval “stollen seal.” The cake only passes the test for high quality and validity if it contains no margarine and no artificial flavors or preservatives. The Dresdner Stollen Association requires that each cake contain butter, rum-soaked raisins, candied orange peels and lemon peels, and sweet and bitter almonds to receive the seal. Outside of these requirements, the approximately 110 Dresden bakeries that produce this sweet each use their own secret spice mixture, passed down through generations, which results in varied and distinctive flavors from bakery to bakery. Each stollen is labeled with a 6-digit seal number, to identify and track the bakery of origin. Also identifiable by the European Union-protected geographical indication, true Dresdner Christstollen is marked with a blue and yellow Geschϋtzte Geografische Angabe (“protected geographical indication”) sticker. Dresdner Christstollen can only be produced within Dresden itself or within specific boundaries surrounding the capital. This cake is best enjoyed by removing slices from the middle and pushing together the ends, eating the cake from the center outward. It is seen as traditional Dresden “finger food,” with no need to use a fork.

Eierschecke
For something slightly sweeter, the Dresdner Eierschecke is a popular pastry choice. It’s a 3-layer confection consisting of a cake base topped with a custard-like quark cheesecake center, and a layer of sweet vanilla egg white on top, dusted with powdered sugar. Only found in Saxony and neighboring regions, this treat is often served with coffee or tea, and makes its way into celebratory menus for birthdays, weddings, and holidays. Some bakeries add chocolate, dried fruit, and sliced nuts, but the original recipe is simply the three-layered stack of varied texture.

Eierschecke and other traditional Saxon specialties are served at the Pulverturm.

Eierschecke is on the dessert menu at the Pulverturm restaurant next to the Frauenkirche. A historic vaulted powder tower containing portions of the original walls, Pulverturm delights guests with Saxon specialties, homecooked suckling pig, and rousing tableside performances by lively, costumed, character musicians. Be sure to try your hand at funnel-drinking here—a practice that stems from Augustus the Strong’s love of Saxon wines but his court’s dislike for washing numerous wine glasses. The court created a special funnel fit to Augustus’ mouth measurements, so servants could pour the wine directly through the funnel into his open mouth. At the Pulverturm, a variation on this method involves drinking herbed liquor from tiny funnels. Named “Cosel’s Tears,” the drink’s herbs were said to grow from the tears of Augustus’ former mistress, the Countess of Cosel, whom he banished to Stolpen Castle for more than 40 years because of her interfering interest in politics. After a satisfying Saxon meal, have a sugar-dusted slice of Eierschecke and cup of espresso to complete the full Pulverturm experience.

Pulverturm restaurant in Dresden is a full-service, medieval-themed entertainment and dining experience.

To make your own Eierschecke, try the recipe provided by Meissen porcelain manufactory underglaze painter Marlies Moser in the cookbook Cooking With Meissen. A 30-minute drive from Dresden, the Meissen manufactory creates fine porcelain vessels on which to serve tempting treats. At this company that labels its pieces with the forgery-proof “Crossed Swords” trademark, Moser worked for 40 years in production, painting underglaze onto unfired, porous porcelain—a skill that requires much training, a high level of precision, and years of experience—because the paint immediately penetrates and spreads, making later touchups impossible. The work of an underglaze painter is especially important for iconic Meissen designs like the 1731-created “Blue Onion,” whose luminous, metal oxide cobalt blue color only releases upon final firing. Moser now works in the demonstration workshop at the House of Meissen, and contributed her “Leutewitz Eierschecke” recipe for the company cookbook. Imagine a piece of this cake presented on a beautiful artisan-decorated Meissen porcelain dish!

The Meissen company cookbook features 24 recipes from appetizers to desserts. Saxon potato soup, Saxon meatballs, beef sauerbraten, quark dumplings with plum compote, and an inverted apple tart are among the list, and each submission includes a biography of the Meissen employee who contributed it. This beautiful, full-color hardbound book shows the food plated on fine porcelain tableware and includes sections about dining etiquette and the history of the craft.

Meissner Fummel
Eighteenth century legend tells that Augustus the Strong, who first commissioned the now-famous Meissen porcelain, used to send couriers back and forth between Meissen and Dresden with factory status updates. The town of Meissen is known for its excellent wine production (try the romantic, antique-filled Vincenz Richter wine restaurant!) and the couriers would often arrive back at the Dresden court intoxicated. Augustus’ solution was to instruct Meissen bakers to invent a pastry so fragile that it could remain intact only if delivered by a sober courier. The result was the hollow, brittle, extremely delicate Meissner Fummel cake, which had to be safely delivered to the Saxon Elector along with the progress reports about the porcelain. Made only with simple ingredients, Fummel is essentially a shell of flaky bread sprinkled with powdered sugar. Zieger Konditerei in Meissen produces this balloon-like baked good, which has been a protected geographical indication since 2000 and can only be manufactured in Meissen. The Fummel is often given to newly married couples in Meissen as a symbol of love’s fragility, and small gifts or cards are sometimes tucked into the center.

Left: A bust of Augustus the Strong appears in the interactive Zwinger Xperience, a multi-media immersion into the story of the baroque Zwinger building and festival area commissioned by Augustus. Right: This street window in Meissen displays loaves of Fummel along with a poster telling the humorous German story of why the bread recipe was initially invented.

You’ll be sure to fumble that Fummel after a few glasses of wine here! Vincenz Richter wine restaurant in Meissen celebrates its 150th anniversary this year. The 500-year-old building that houses hundreds of antiques and historical items is known as one of Germany’s most romantic places. The family winery produces its delicious wine varietals on the steep slopes of Meissen’s Elbe River valley.

Leipziger Lerche
The Leipziger Lerche (“Leipzig Lark”) dessert was born as part of the animal protection movement in the 19^th century. Songbird larks used to be hunted and baked with herbs and eggs into a pastry crust and then served as a hearty delicacy. This culinary luxury was enjoyed in Leipzig and beyond, and many bird carcasses were bound in twine and shipped from Saxony to various countries around the continent for others to cook. The bird-baking business boomed, and the bird population declined. In 1876, after overhunting and a severe storm had killed off many of these birds, King Albert of Saxony banned lark trapping. To combat the suffering of this Leipzig business, some clever confectionaries in Leipzig then created a marzipan-stuffed shortcrust tart as a substitute for the traditional meat quiche. Now served in a small, fluted muffin cup, like a miniature pie, this baked good features two strips of dough crossed over the top to represent the trussing used to tie up stuffed larks. Beneath the ground almond and egg white mixture of the tartlet, there is often a cherry or dollop of jam to symbolize the heart of the lark. Kandler Konditerei in Leipzig is a popular source for “Kandler Lerche” pastries of this style, baked fresh daily and as naturally and preservative-free as possible, with numerous packaged options sold for a sweet, Saxony-specific souvenir.

Save a songbird and let Kandler Konditerei tempt you with a Leipziger Lerche.

For a tasty variation of Leipziger Lerche, try the ice cream version served at Auerbachs Keller in Leipzig. This bundt-cake-shaped mound of ice cream is seated on a petaled crust and topped with a dark chocolate medallion stamped with “Auerbachs Keller Leipzig” and an image of Dr. Faust riding astride a wine barrel. Goethe and Martin Luther were regular guests of Auerbachs Keller, and it’s a treat to dine in the historic basement rooms of the Mädler Passage where they sat and to eat traditional Saxonian cuisine, including this new take on a famous regional dessert.

Auerbachs Keller Leipzig serves a special iced Leipziger Lerche with curd-cheese-lime-mousse and raspberry sauce.

Auerbachs Keller in the Mädler Passage is the most famous and second oldest restaurant in Leipzig, and was one of the most popular places for wine in the 16th century.

Visiting Saxony?
Take an audio guided tour through the Meissen Manufactory and visit the Meissen Porcelain Foundation Museum. Enjoy coffee and delicacies at the Café & Restaurant Meissen, where your snacks are served on fine porcelain and you can sample the specially created Meissen cake featuring the crossed swords trademark. Register for a porcelain casting class or creative workshop and make your own Meissen masterpiece—available for adults and kids alike—or personalize a Meissen coffee mug and have your unique creation safely shipped directly to your home. Sign up your kids for an etiquette class to learn the art of fine dining or join a themed specialty meal (brunch with organ recital, Advent dinner, Christmas dinner, or Ladies Crime Night dinner). The one-hour “Women at Meissen” social history class highlights the significant role women have played in the manufactory’s workforce since the 18^th century. The “Tea, Coffee, and Chocolate” event is offered once a month and teaches participants about the three “pleasure drinks” that were popular luxury goods during the Baroque period and how Meissen porcelain played a role in providing many varieties of elegant drinkware.

Meissen porcelain tableware makes every cake look better. Sweets and special place settings are a suggested Saxony souvenir.

Enjoy Coffee in Leipzig: Hot, Strong and Sweet

Photos courtesy Leipzig Tourism and Marketing

Coffee and Leipzig, Germany are inseparable. It was in the Saxon metropolis where the first palm court musicians of Germany entertained their guests: Georg Philipp Telemann made music in the coffee shops at the Market Square together with the collegium musicum, founded in 1701.

For more than two decades Johann Sebastian Bach visited the Zimmermannsche Kaffeehaus on Katharinenstrasse twice a week. His Coffee Cantata is seen as the highlight of Saxon palm court music of the 18th century. The lyrics had been written by the Leipzig poet Christian Friedrich Henrici (pen name Picander) in 1732.

Even the canon “C-a-f-f-e-e” was invented in the coffee country of Saxony. The composer was a concerned music teacher from Zittau, who wrote the song to warn his pupils of the harmful effects of the “brown Turkish drink.”

In the first half of the 18th century, while in other places canon balls were cast, Leipzig became the most important place of coffee mill production. After the first load of coffee beans arrived in Leipzig in 1693, more and more coffee shops began to open.

Consequently, Europe’s oldest coffee shop (after the Café Procope in Paris) is in Leipzig. Adam Heinrich Schütze opened the Baroque Coffe Baum on Kleine Fleischergasse 4 in 1694 and sold the first coffee drink.

In the course of the following three centuries this became the place where the intellectual elite of the city met to enjoy the popular drink. Among the guests there was the literature professor Johann Christoph Gottsched, the painter Max Klinger, the poet E. T. A. Hoffmann and the composer Richard Wagner. Also Goethe, Lessing, Bach and Grieg were often here. In a room in the ground-floor (now the Schumann Room) Robert Schumann regularly met his circle of friends between 1828 and 1844. Even revolutionaries like Robert Blum, Karl Liebknecht and August Bebel established their “second living-room” here. In 1990 Helmut Kohl and Lothar de Maizière discussed the possibilities of German unification in this place.

The sandstone relief above the entrance to Coffe Baum is famous. A Turk with a big coffee is proffering a cup of coffee to a cherub. This symbolizes the encounter of Christian occident with Islamic orient. August the Strong is said to have donated of this relief in 1720 in gratitude for amorous services provided by the landlady.

On the third floor there is the coffee museum—one of the most important worldwide. In 15 rooms more than 500 selected exhibits from 300 years of Saxon coffee and cultural history are presented. Among the table roasters and coffee mills from different epochs, a high-tech sample roaster is an attraction for visitors.

Real bean coffee and original Meissen porcelain have always been the most outstanding identification marks of the “Coffee-Saxons,” who received their nickname from Frederic the Great during the Seven Years War. The lack of coffee resulted in a lack of motivation among the Saxon soldiers, and they refused to fight, complaining: “Ohne Gaffee gönn mer nich gämpfn,” which means in English, ” No coffee, no fighting!” The insulting remark of the Prussian monarch, who called them “Coffee Saxons,” did not disturb them in the least, as feasting on cake and coffee suited their taste much better than fighting on Europe’s battlefields.

But how do people like their coffee in Leipzig? “Siesse muss d’r Coffe sein,” says a Saxon proverbial expression, which means that the coffee must be sweet. When the caffeine drink is too weak the spoiled Coffee Saxons despise it as “Plempe” or “Lorke.”

As in hard times, even coffee fans of the wealthier classes had to count their coffee beans; they served so-called “sword coffee” when they had guests. The concentration of the coffee was so low that the blue swords from the bottom of the Meissen porcelain cups could shimmer through. Since 1729 this is also called Blümchenkaffee”—the coffee is so weak that you can see the little flowers (Blümchen) on the bottom of the cup. An anecdote from the 18th century tells about an economical host who roasted and ground 14 beans for 15 “Schälchen Heessen” (cups of the hot drink).

The basic rule for a good Leipzig cup of coffee could be the following historic statement of Cardinal Talleyrand:

“The coffee must be
As black as the devil
As hot as hell
As pure as an angel
As sweet as love.”

Leipzig’s guests who visit the cafés and coffee shops can confirm his words: coffee is magic, coffee is erotic and coffee is spirit.

Those who would like to learn more about Leipzig’s coffee history can join a two-hour guided city tours under the headline “Ey, wie schmeckt der Coffee süsse…” (“O, how sweet the coffee tastes …”).

For more information, go to: Leipzig Tourism

THE SAXONS AND THEIR COFFEE: BLIEMCH’NGAFFEE AND MUGGEFUKK

The first exhibition of coffee beans was the Leipzig Trade Fair in 1670. Lehmann, Chocolatier to the Royal Polish and Saxon courts, opened the first coffee stall in the marketplace in 1694. In 1719 coffee lovers were flocking to a café in the Kleine Fleischergasse, the “Coffe Baum,” which had been made famous by Robert Schumann.

A quick lesson in the Saxon dialect will aid you in understanding these strange terms.

Bliemch’ngaffee is the dialect form of “Blümchenkaffee,” or “flower coffee”—so-called because it has so much water in it that when the coffee was poured into a traditional Meissen porcelain cup, it was still possible to see the typical floral design on the bottom. You could say it’s a coffee that’s easy on the heart.

Muggefukk—”Moka faut” was the call of French soldiers as Napoleon’s troops entered Leipzig. This was a coffee with malt or large amounts of chicory mixed into it. The phrase “moka faut” was mangled by the Saxons into “Muggefukk.”

Leipzig on a Platter

This city is a multi-course meal for visitors

By Don Heimburger
Photos by Don Heimburger and Leipzig Tourism Office

If you were to spoon out Leipzig and put it on a plate, you’d discover a salad, a main meat course, vegetable course, a sorbet interlude and a delicious dessert.

I’d designate the salad course as the city’s unusual green belt at the Auenwald; the meat course is the art, architecture and music; the vegetable course Martin Luther and the Peaceful Revolution; the sorbet interlude is this town’s love of coffee; and the dessert is the city’s zest for living and its nightlife.

The city of Leipzig in central Germany, population 500,000, has a colorful history stretching back more than 800 years, and many events have shaped this former East German city. The city’s people and several major historical events have fashioned this town, and made it what it is.

SORBS FIRST SETTLED HERE

Sorbs first settled here in the 7th century, establishing a trading post known as Lipzk or “place near the lime trees.” After Leipzig was granted a town charter and market privileges around 1165, it quickly developed into an important center of commerce.

Maximilian I decided to award Leipzig imperial trade fair privileges in 1497, which helped turn the city into one of Europe’s leading trade fair centers, and it remains so today. Following the world’s first samples fair held in Leipzig in 1895, the city remained one of the global trading hubs until World War II put a hold on that.

It’s hard to believe, but Leipzig has a floodplain forest that runs straight through its center, one of the largest of its kind in Europe. Consisting of eight square miles of trees, every year more trees are planted, and the green space is enlarged. A variety of protected plants and animals are found here, including a rare butterfly species.

This “salad area” or greenbelt is easy to spot on a roadmap, with a large green area running north to south through the city. Four streams also flow through the city. Another part of the city that has been “greened up” is the Leipzig Zoo, where tropical Gondowanaland just opened. This lush section of the zoo, larger than two football fields, allows visitors to come into close contact with the tropical rain forests of Africa, Asia and South America. It features 40 exotic animal species and approximately 500 different plant and animal species, and more than 17,000 plants started their journey in nursery gardens in Thailand, Malaysia and Florida to create this tropical environment.

The Alte Börse, built in 1678-87 by Christian Richter, was originally used as a trading floor for merchants.

MAIN COURSE: ART-ARCHITECTURE AND MUSIC
As Leipzigers are fond of saying, for the young and creative Leipzig is no longer an insider’s tip. Word has spread that the city’s working and living conditions are just right, and three universities with an artistic or cultural profile, as well as Leipzig University, constantly feed the pool of ideas. Leipzig is known for its vibrant arts, music and festival scene; this place not only appeals to artists and actors, but is also becoming a trendy destination for leisure travelers.

Leipzig’s dynamic art scene enjoys an excellent reputation worldwide. Interestingly, a former cotton mill, Spinnerei, in the trendy Plagwitz district, is home to a number of galleries and studios. Formerly the largest cotton mill in continental Europe, Spinnerei now has the highest density of galleries in Germany. In this old factory complex are 80 artists, 14 galleries and exhibition spaces which house creative professionals like architects, designers, craftspeople, retailers and printers.

Artist and professor Neo Rauch of the New Leipzig School, whose paintings combine his personal history with the politics of industrial alienation, reflects on the influence of social realism. Hollywood star Brad Pitt recently purchased one of his works.

The GRASSI Museum of Applied Art, with its world class collection, opened as Germany’s second museum of applied arts in 1874. It is considered one of Europe’s leading museums of arts and crafts. The high point of the year within the GRASSI museum’s special exhibition is a trade fair for applied art and design, an international forum of contemporary applied art and experimental design.

Then there’s another part of the Grassimesse, the Designers’ Open, which is a well-established independent design festival. An extensive program including lectures, workshops, movies and fashion shows complete the fair.

In 1996 the Leipzig Fair’s new exhibition complex opened, featuring trailblazing architecture, spacious avenues and the stunning Glass Hall at its core.

THE CITY OF MUSIC

If you go to Leipzig, a visit to St. Thomas’s Church is a must, since it is the home of the world-famous St. Thomas Boys Choir and where Johann Sebastian Bach was employed for 27 years as organist and choirmaster.

His grave can be seen in the chancel. Motets are performed every Friday and Saturday by the choir, and there are concerts in front of the statue of Bach outside in July and August. The Bach Museum is located opposite the church.

Another regular musical highlight is the Sunday recitals at Mendelssohn House. Felix Mendelssohn-Bartholdy used to live in the building, which now contains the only museum dedicated to the composer.

There are two additional important centers of music in Leipzig: the Leipzig Opera House and the Gewandhaus Concert Hall.

The Gewandhaus Orchestra, dating back more than 250 years, regularly performs in both venues. The Opera House is the third oldest civilian music theater stage in Europe. And Schumann House is dedicated to the memory of Robert Schumann, one of the greatest composers of the 19th century Romantic era.

Leipzig also hosts several music festivals, large and small, including the International Bach Festival, the A Capella Festival, the Leipzig Jazz Festival and the Mendelssohn Festival.

MARTIN LUTHER AND THE PEACEFUL REVOLUTION
Our vegetable course includes reformer Martin Luther, who was known to come to Leipzig to face the Catholic Church hierarchy to explain his ideas about Christianity and indulgences. Martin Luther, who lived in nearby Wittenberg, stayed in Leipzig on no less than 17 occasions. His most important visit was for his participation in the Leipzig Disputation, or series of debates, held in Pleissenburg Castle in the summer of 1519.

After Duke George died, the Reformation was introduced in Leipzig in 1539. On August 12, 1545 Luther inaugurated the former Dominican monastery church of St. Paul’s as a protestant university church.

Leipzig was particularly significant in the rise of the Reformation movement, because Luther’s writings and numerous evangelical hymn books were distributed in large numbers from this city of printing shops and publishing houses. In Melchior Lotter’s printing shop alone, between 1517 and 1520, more than 40 works written by the great reformer were published.

In the Grafisches Viertel or Graphics Quarter of the city, the publishing industry flourishes. In 1912, 300 printers and nearly 1,000 publishing houses and specialized book shops, as well as 173 bookbinders, operated in Leipzig.

Leipzig is also known for helping overcome the GDR government. St. Nicholas Church—the oldest and biggest church in Leipzig—rose to fame in 1989 as the cradle of the Peaceful Revolution. Services for peace were and still are held there every Monday, and the following demonstrations at the end of the 1980s toppled the East German government, paving the way for German reunification. In the church, note the interior columns: they are designed to resemble palms.

A few other important sights to see in the city include:

The Monument to the Battle of the Nations—the tallest monument in Germany—was erected to commemorate those who fell during the Battle of the Nations (also known as the Battle of Leipzig) fought against Napoleon’s forces in October 1813.
In the Battle of the Nations, Austrians, Prussians, Russians and Swedes fought —500,000 soldiers in all— the biggest battle ever in world history, marking the decisive turning point in the war of liberation from Napoleonic rule.

(left to right) Battle of the Nations Monument; Porsche Leipzig Headquarters

The Mädler Passage, for centuries the city’s most exclusive arcade (one of 30 arcades in the city), is home to the famous Auerbachs Keller. Serving wine since 1525, this tavern/restaurant was immortalized in Faust by Johann Wolfgang Goethe, the father of German literature.

YOUR SORBET IS SERVED
The café-cum-restaurant Zum Arabischen Coffe Baum is one of Europe’s oldest coffee houses (dating from 1694) and it used to number composer Robert Schumann among its regulars. Today the coffee museum on the third floor of the building contains 500 exhibition items on the history of coffee, the Saxons’ “national drink.”

The Old City Hall, one of the finest Renaissance buildings in Germany, can be admired on the Market Square; it houses the Museum of City History. Inside is Katharina von Bora’s (Martin Luther’s wife) wedding ring and a pulpit in which Luther preached.

Town Hall Museum where a number of Martin Luther artifacts are exhibited.

NIGHTLIFE ABOUNDS
If you happen to be a night person, there is plenty to do in the evening, with all the city’s theaters, concert halls, variety shows and casinos. There are several dining and nightlife districts as well, such as Drallewatsch, Schauspielviertel, Südmeile, Münzgasse, Gohlis and Plagwitz. And when you arrive in one of the many clubs or bars, you’ll learn that often the term “closing time” is not in the vocabulary. There are 1,400 pubs and restaurants in this city, so dessert is not a problem.

And there you have it: a complete Leipzig meal with all the courses. Emperor Maximilan I knew something in 1497 when he granted the town imperial trade fair rights. He knew that one day Leipzig would be a multi-course city, and he was correct.

Auerbachs Keller Restaurant, located below the Mädlerpassage, is the best known and second oldest restaurant in Leipzig, described in Johann Wolfgang von Goethe’s play Faust I, as the first place Mephistopheles takes Faust on their travels. The restaurant owes much of its fame to Goethe, who frequented Auerbach’s Cellar as a student and called it his favorite wine bar.

For more information, go to www.leipzig.de, www.leipzig.travel, or www.germany.travel

Hotel Fuerstenhof
An upscale Leipzig tradition

Not far from the main train station in Leipzig is the Hotel Fuerstenhof, a five-star gem with marble, gold-rimmed archways, high ceilings and soaring windows.

At one time a classic patrician’s palace, the 92-room air-conditioned hotel with 12 suites, features myrtle wood furniture, marble bathrooms and a friendly, dedicated staff. The staff is geared to making your stay a pleasant one, knowing your name when you come to the registration desk for questions, and providing service with a smile. I had more than a few special requests from the staff which were quickly and pleasantly taken care of.

There’s an indoor 7,000-square-foot pool area, equipped with saunas, fitness room, solarium, cosmetic and massage stations. Also, the hotel features a nice piano bar area with comfortable, plush seats, and tables, fine dining in the 18th-century style neo-classical Villers restaurant (with a choice of more than 200 wines), a complete breakfast area and a wine bar round out some of the amenities of this hotel.

The hotel was first mentioned in 1770 when Karl Eberhard Loehr, a banker, lived in the palatial home, built between 1770 and 1772. It was called the Loehr Haus. It opened as a hotel in 1889, and underwent a complete renovation and restoration in 1993. It is part of the Luxury Collection of Hotels, one of 62 worldwide luxury hotels.

For more information, go to www.hotelfuerstenhofleipzig.com/en