Geopark Porphyrland

Wermsdorf Nut Cream is an especially creamy spread made from regional hazelnuts from the Saxon Fruit Country. The harvest is processed by chocolatier Olav Praetsch, who refines the nuts with artisanal care into a fine delicacy. The cream owes its characteristic flavor in no small part to the nutrient-rich alluvial soils of the Mulde floodplains, where the hazelnuts thrive.

Olav Praetsch’s melt-in-the-mouth chocolate creation combines fine chocolate with tart apple pieces from the Saxon Fruit Country. The apples give it a fruity freshness and a balanced harmony of sweetness and pleasant acidity. The result is a special delicacy whose aromatic depth is shaped in part by the region’s fertile soils, formed during the Ice Age.

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

“Johannis Porphyrzucker” combines dried organic black currants with organic granulated sugar to create a unique sweet specialty. Filled into decorative jars, it adds a fruity note to dishes and summery drinks. In a delicious way, the product reflects the vibrant colors and structure of Rochlitz porphyry tuff and is a special souvenir from Geopark Porphyrland.

The three chutneys from Beerenhof Buschmühle combine gooseberries, redcurrants and cassis to create flavourful specialities. Inspired by the calderas in Geopark Porphyrland, they impress in mild or spicy varieties with vibrant colours and fine ingredients. Whether enjoyed on their own, with cheese or with game, they turn every bite into an intense taste experience that brings the region’s geological history to life through cuisine.

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

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

Nestled between Wermsdorf and Mügeln, idyllic Gröppendorf lies on the Döllnitz with its kaolin open-cast mine. Here, beekeeper Britta Wölkner devotes herself to beekeeping with passion. Her colonies are kept at various locations in Geopark Porphyrland, including near the nearby Döllnitzsee. Depending on the season, the diversity of flowers and the soil conditions shape the characteristic flavour of her honey.

The wholegrain oat bread from Peter Wentzlaff Bakery is a true powerhouse: vegan, lactose-free and gluten-free, rich in oilseeds and therefore especially energy-packed – ideal for hikes. Packaged in a tin, this hearty bread will keep unopened for up to ten years. Its high-quality ingredients grow on nutrient-rich loess soils from the Weichselian Ice Age over weathered volcanic rock – a mineral-rich foundation for the finest flavour.

The “Primal Power 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 Feldversuch Leben farm, various types of savory thrive among the vegetables – including summer savory and winter savory. Once brought to Central Europe by the Benedictines, this aromatic herb is now a staple in the kitchen and also a valued medicinal herb. Savory salt marks the beginning of the creative “Salto Vitale” salt series from the spa town of Bad Lausick – inspired by a region where health and healing traditions take center stage.

At the Zur Alten Bäckerei restaurant, Jörg Heinzmann serves an exclusive GeoGenuss menu. With artisanal precision and seasonal, regional ingredients, he creates inventive dishes that honor the fruit-growing region: each course is enhanced with a local apple variety. Brief insights into the geological features of the surrounding area round off the experience.