Flavours of Germany in Valencia: tapas that surprise

In an increasingly globalized world, food is one of the most exciting ways to bring cultures together. My last event in Valencia gave me an excellent opportunity to explore and share German gastronomy in an innovative way tailored to the Spanish public. This special event was part of an immersive exhibition organized by the German National Tourist Office in Spain, which highlighted Germany's UNESCO heritage .

The challenge was to reimagine traditional German dishes and present them in a modern and attractive format for the attendees. My main objective was to highlight the richness and sophistication of German cuisine, which is often relegated to unfavorable stereotypes. Thus, I transformed iconic dishes into fingerfood versions, small delicacies that would not only conquer the palate, but also the eye, bringing German cuisine closer to the gastronomic culture of Valencia in a fresh and contemporary way.

When talking about German cuisine , many people outside of Germany tend to associate it primarily with rustic, robust and hearty food, consumed in large portions, almost always accompanied by a mug of beer. However, this is only one facet of German cuisine, and I wanted to show a more refined and modern vision.

The fingerfood format is not only practical for social events, but it also allowed me to be creative in the presentation of the dishes. Each recipe had to be small enough to be eaten in one bite, but without losing the essence of the original dish. In addition, these bites had to be visually appealing, easy to consume, and of course, delicious. This approach allowed me to play with flavors and textures, reinterpreting traditional German dishes in a way that was both elegant and accessible .

Below are some of the German classics that I reinterpreted in finger food format:

• Schnitzel Canapé : A miniaturized version of the famous Viennese schnitzel, served on a crispy canapé, garnished with capers, lemon and a delicate tartar sauce.
• Beetroot Mousse with Horseradish and Dill : Accompanied by poached apple, this combination of contrasting flavours offered a perfect balance between sweet and spicy.
• Mini-Rinderroulade on a potato slice : This reinterpretation of the classic German rolled beef is presented in a compact version, ideal for enjoying at a social event.
• Matjes Hering on black bread : Pickled herring, accompanied by horseradish, apple and grilled carrot, became a sophisticated snack, combining tradition with modernity.
• Black Forest ham roll with green asparagus : A classic combination, but with a contemporary twist thanks to the creamy cheese filling.
• Rhenish-style meatball on a skewer : Served with a grape and cheese, offering a perfect balance of flavours.
• Beef tartar on black bread with pickles and capers : A German twist on a classic tartar, which stood out for its freshness and flavour.
• Weißwurst on pretzel bread with Bavarian mustard : A bite that evoked the atmosphere of the Oktoberfest, but in a much more refined format.

These dishes not only captured the public's attention with their presentation, but also managed to convey the authenticity and flavour of German cuisine in a completely new format.

During the event, I had the pleasure of speaking with Mrs. Ulrike Bohnert , Director of the German National Tourist Office in Spain and Portugal , who made a thought-provoking comment: "German cuisine is little known outside of Oktoberfest, beer and sausages." It is true that in many parts of the world, German gastronomy is unfairly pigeonholed into an image of heavy dishes and abundant drinks, when in reality, Germany has an extremely diverse and sophisticated culinary culture .

The culinary stereotypes Ms Bohnert mentioned are not uncommon. Many people think of Germany as the land of beer and sausages, but the country has a culinary tradition that varies greatly by region. From the rich, hearty dishes of the south, such as Schweinsbraten (roast pork), to the lighter, fish-based meals of the north, such as Matjes Hering (pickled herring), German cuisine is a reflection of its geography and history.

The conversation with Ms. Bohnert also led me to reflect on my own journey as a chef. For me, German cuisine is much more than a profession: it is deeply connected to my roots, my memories and my identity. However, my culinary career is not limited to Germany alone. Over the years, I have been fortunate to train in different places and, thanks to this, I have broadened my vision of gastronomy.

I completed my formal training as a chef in Austria , a country I consider my “third homeland.” In Austria, I learned not only the traditional techniques of Alpine cooking, but also contemporary methods that still influence my cooking today. Austrian cuisine is rich in robust flavors, but also in delicate nuances, which allowed me to develop a style of my own that blends the classic with the modern.

On the other hand, my experience in Switzerland also played a fundamental role in my development as a chef. I worked for several seasons in this country, where the Swiss Alpine cuisine – simple but refined – ended up shaping my culinary identity. Germany, Austria and Switzerland are three countries that share a common gastronomic base, but which, in turn, have their own specialties and characteristics. In my future projects, I intend to continue exploring and reinterpreting these cuisines, bringing them closer to an international audience that has not yet discovered everything that these countries have to offer.

The cuisine of Germany, Austria and Switzerland is incredibly rich and diverse. Below I present some of the traditional dishes that can inspire future creative reinterpretations in finger food format for gastronomic events.

• Labskaus (Northern Germany): A rustic mash of cooked beef, potatoes, beetroot and onions, usually accompanied by a fried egg and Rollmops (pickled herring). This recipe could be transformed into a small, deeply flavoured bite, ideal for a fine dining event.

• Flammkuchen (Alsace/West Germany): Similar to a thin pizza, with a crispy crust topped with bacon, onions and crème fraîche . In tapas form, this dish can be served as small, crispy portions, accompanied by fine herbs.

• Schupfnudeln (Swabian): Potato noodles served with sauerkraut and bacon. For events, this dish could be made into small portions of crispy noodles with a hint of bacon and sauerkraut cream, combining traditional flavours with a modern presentation.

• Kasnocken (Salzburg): An Austrian version of gnocchi , with melted cheese and fried onions. This dish could be transformed into small balls of gratinated pasta, with a hint of caramelized onion in every bite.

• Wiener Saftgulasch (Vienna): Austrian goulash, made with beef and onions, served in a rich paprika sauce. In fingerfood form, this stew can be served on small slices of rustic bread, with a touch of sour cream to balance the flavors.

• Tiroler Gröstl (Tyrol): A traditional dish of fried potatoes with bacon and onions, often accompanied by a fried egg. In tapas version, we could turn this dish into small mounds of crispy potatoes, topped with crispy bacon and a little mustard sauce.

• Fondue (Western Switzerland): The iconic Swiss melted cheese. A fingerfood option would be to serve small bites of toasted bread with a touch of cheese fondue, combined with pickles for a contrast of flavours.

• Älplermagronen (Central Switzerland): A comforting dish made of pasta, potatoes, cream and cheese. In tapas format, we could present small baked portions of this combination with a touch of fried onion on top.

• Zürcher Geschnetzeltes (Zurich): Delicate strips of beef cooked in a creamy sauce with mushrooms, traditionally served with rösti . For events, this dish could be transformed into small individual casseroles with a crispy rösti base.

Traditional dishes speak not only of ingredients and cooking techniques, but also of the history and culture of a place. In my work as a chef, I always seek to maintain a balance between authenticity and innovation , respecting the roots of each recipe, but adapting it to the tastes and expectations of a modern public. Germany, Austria and Switzerland all have an extraordinary culinary heritage that, in many cases, remains unknown or underestimated on the international culinary scene.

The cuisine of Germany, Austria and Switzerland offers an impressive variety of traditional dishes that are ideal for reinterpretation in fingerfood format. My goal is to continue exploring and spreading these recipes, showing that Germanic cuisine can be elegant, sophisticated and extremely delicious. Each event is an opportunity to bring diners closer to these unique flavours, breaking stereotypes and showcasing the best of Central European gastronomy .

If you are interested in bringing these flavors to your next event, contact me today and let's talk about how I can create an unforgettable culinary experience for your guests.