Recipe Catalog

Recipe by Sergey Astafyev, chef of the Krombacher Beer Kitchen restaurant. Flammkuchen is a genre of German open pies with various fillings on a thin crispy dough, outwardly reminiscent of Italian pizza. Literally, Flammkuchen means "flaming pie", in the classic version these pies are baked in the oven, right on an open fire. The recipe was invented in Alsace, long before this region became part of France, and in Germany it is still loved, especially in Berlin.

Flammkuchen is a traditional Alsatian dish resembling a thin pizza but with its unique character. Its roots go deep into French-German culinary history when farmers used leftover dough to check the oven's temperature. The thin crispy dough topped with a creamy sauce of sour cream and cottage cheese is complemented by aromatic red onions and crispy smoked bacon. The unpretentious yet refined taste of flammkuchen pairs perfectly with a glass of cold beer, creating a cozy evening atmosphere. Its simplicity in preparation makes it an excellent choice for those wanting to enjoy a piece of European gastronomic history. It's more than just a snack—it's an art of enjoying food where crunchiness, tenderness, and rich aromas of rustic cuisine come together.