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Grandma Gerda's suckling pig knuckle of pork

Peas, mustard, sauerkraut salad

… there are childhood dishes that I don’t have fond memories of. I thought knuckle of pork was extremely tasty, but ugly – and as a chef I wanted to change that! That’s why we take tender suckling pig knuckles, marinate them with garlic, caraway and pickling salt, just like my grandma used to do, cook them for hours and then bake them until crispy. Tender pea puree, a tart and invigorating salad of sauerkraut and pineapple with mint provide lightness, while the cream of sweet, hot and mild mustard adds spicy notes.

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...And it all began with granny gerda

Tim’s culinary story begins with Grandma Gerda. He says himself: “My greatest wish would be to be able to cook for her and my grandfather here on the TV tower”. Watch the video to find out what special story connects the two of them.

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