Klöße
Anne Hartmann on her favorite German dish that's hard to find in Berlin.
🎃 October is here and the weather is already spookydooky as hell. But what better time to cozy up with some oh-so-comforting carbs?
Favorite Food interviews real people about their favorite food.
Every time I visit my parents, the first thing I do after arriving is eat a Kloß. It’s the one thing I always look forward to when coming home.
On one of the last warm Berlin nights, I met with the founder of the fertility startup, Onni Care, Anne Hartmann.
While sampling several traditional Bavarian dishes, we chat about her founder journey, moving back to Berlin, and why she loves this simple German classic.
What's your favorite food?
Klöße or Kloß mit Soß – a traditional German dish, often served alongside Braten (roast). Growing up in southern Germany, specifically Franconia, there weren’t many vegetarian options available back then. During Christmas or other German holidays, people traditionally enjoy their Braten, Gans (goose), and other meat dishes. I was never a big meat eater, so, since I was 14, I’ve simply stuck to this side dish.
Klöße are made from potatoes – yes, we Germans love our potatoes in all forms. I’ve never made them from scratch myself, though.
Why is this your favorite food?
For me, it’s about simplicity. I prefer simple things in general, and Klöße really do the job for me. I’m not much of a ‘foodie’ either, so while I’ve never made them myself, they’re the one dish that reminds me of where I grew up. I don’t feel a strong attachment to 'home,' but it’s nice to have that connection in this humble side dish.
Growing up, I remember helping my grandma shape the Kloßteig (dough) and roll them into balls. It was also an activity that bonded me with my dad when we helped my mom prepare Christmas dinner. We’d joke around and see who could form them faster.
Since moving away at 19, this dish has become somewhat of a rarity for me – which, of course, has only made it more desirable. Every time I visit my parents, the first thing I do after arriving is eat a Kloß. It’s the one thing I always look forward to when coming home.
Describe the perfect Kloß.
The perfect Kloß is warm but not too hot, yellowish, round, and just the right size—not too small or too big. I prefer mine with less sauce (controversial opinion, as many people believe the 'Kloß needs to swim in the sauce,' but I disagree).
Any interesting facts about Klöße?
The German saying "Einen Kloß im Hals haben" translates to "having a lump in your throat" in English. It refers to the sensation of tightness or blockage in your throat that occurs when you're feeling emotional, often when you're on the verge of tears or holding back strong emotions. It's a metaphor for the physical sensation that accompanies emotional tension or stress.
What’s ironic is that a Kloß is actually a very soft dish and easy to eat.
What’s one memory you have of Klöße?
In 2016, I tried different Biergärten in Berlin, but none of them had Kloß mit Soß. They always told me, "This is Berlin, kid" (Ditte is Berlin, Püppi), so I ended up ordering fries. The next time I went home, my family and I went to the Biergarten where I used to work as a server from ages 15 to 17. I got a big, beautiful Kloß, and it was the tastiest thing ever.
Where can I get the best Klöße?
In the south of Germany: Franconia and Bavaria. Period.
❤️ Vielen Dank Anne for this tasty tour of Bavaria. Next time we’ll have to travel further south.
Thanks for having me Sara 🙌