Geopark Porphyrland

Wermsdorf hazelnut spread is an exceptionally creamy spread made from regional hazelnuts from the Saxon fruit-growing region. The harvest is processed by chocolatier Olav Praetsch, who meticulously transforms the nuts into a fine specialty. The spread owes its characteristic flavor in no small part to the nutrient-rich alluvial soils of the Mulde river meadows, where the hazelnuts thrive.

Olav Praetsch's melt-in-your-mouth chocolate creation combines fine chocolate with delicately tart apple pieces from Saxony's fruit-growing region. The apples lend it a fruity freshness and a balanced blend of sweetness and pleasant acidity. This results in a special treat whose aromatic depth is further influenced by the fertile, glacial soils of the region.

The Porphyrland ice cream sundae at Chocolaterie Praetsch combines hazelnut and vanilla ice cream with nougat, caramelized hazelnuts, cream, and hazelnut brittle. As it melts, it creates a delicious "mass" with embedded treats – a delightful reflection of the mineral structures in the volcanic porphyry rock.

"Johannis Porphyrzucker" combines dried organic blackcurrants with organic granulated sugar to create a unique sweet specialty. Bottled in decorative jars, it adds a fruity note to dishes and summer drinks. The product deliciously reflects the vibrant colors and texture of the Rochlitz porphyry tuff and makes a special souvenir from the Porphyrland Geopark.

The three chutneys from the Buschmühle berry farm combine gooseberries, red currants, and blackcurrants into flavorful specialties. Inspired by the calderas in the Porphyrland Geopark, they impress with their vibrant colors and fine ingredients, available in mild or spicy varieties. Whether enjoyed on their own, with cheese, or with game, they transform every bite into an intense taste experience that brings the region's geological history to life through food.

This fruit spread combines apple jelly with aromatic sweet clover from the Porphyrland Geopark. The sweet clover brings intense notes of summer meadow, woodruff, and hay, while the apples come from regional orchards. The result is a spread with a distinctive, natural flavor.

A culinary experience that brings the treasures of the Porphyrland Geopark to the plate: The starter “From the forests in the Porphyrland Geopark”, followed by the hearty wild game goulash as the main course, rounded off by the dessert “Sweet Wachtelberger”.

Nestled between Wermsdorf and Mügeln lies the idyllic village of Gröppendorf on the Döllnitz River, with its kaolin open-cast mine. Here, beekeeper Britta Wölkner passionately dedicates herself to beekeeping. Her hives are located at various sites within the Porphyrland Geopark, including near the Döllnitzsee lake. Depending on the season, the diversity of blossoms and soil composition shape the characteristic flavor of her honey.

Peter Wentzlaff bakery's whole-grain oat bread is a true powerhouse: vegan, lactose- and gluten-free, rich in oilseeds and therefore particularly energy-dense – ideal for hiking. Packaged in a tin, this hearty bread has a shelf life of up to ten years unopened. Its high-quality ingredients grow on nutrient-rich loess soils from the Weichselian glaciation over weathered volcanic rock – a mineral-rich foundation for exceptional flavor.

The "Ur-Kraft-Duo" combines organic sprouting seeds from green lentils and fenugreek into a nutrient-rich sprout mix. Once sprouted, they develop a spicy-fresh flavor and enhance salads, warm dishes, or simply fresh bread.

On the farm of Feldversuch Leben, various varieties of savory thrive among the vegetables – including summer and mountain savory. Once brought to Central Europe by the Benedictines, this aromatic herb is now an integral part of the cuisine and also a valued medicinal herb. The creative salt series "Salto Vitale" from the spa town of Bad Lausick begins with savory salt – inspired by a region where health and healing traditions are paramount.

At the Zur alten Bäckerei restaurant, Jörg Heinzmann serves an exclusive GeoGenuss menu. With meticulous craftsmanship and seasonal, regional ingredients, he creates innovative dishes that celebrate the region's fruit-growing heritage: each course is enhanced by a local apple variety. Brief insights into the geological features of the surrounding area complete the experience.