Join Anton Schmaus for the World Cup

The national team players’ favourite dishes, a behind-the-scenes look, and the perfect drinks served in Zwiesel Glas glasses.

Shared roots. Shared values.

The national team's all-time favourite
Sucuk pasta

Recipe card

Ingredients for the pasta

• 150 g flour 
• 50 g breadcrumbs 
• 90–100 ml water

Ingredients for the sauce

• 150 g sucuk, roughly diced
• 1 small onion, finely diced 
• 2 cloves of garlic, finely chopped
• 200 g cherry tomatoes, halved 
• 200 ml tomato sauce 
• ½ tsp cumin 
• Salt & pepper
  

Preparation

1. Knead the flour, breadcrumbs and water into a firm dough. Shape into rolls and cut into even pieces.
2. Cook the pasta in salted water for 12–15 minutes.
3. Fry the sucuk on a high heat until crispy.
4. Add the onions and garlic and sauté briefly.
5. Add the cumin, cherry tomatoes and tomato sauce and simmer for 10–15 minutes.
6. Season to taste with salt and pepper.
7. Add the cooked pasta to the sauce, mix together and serve.

Alcohol-free refreshment for the summer
Genmaicha Kombucha

To mark the World Cup, Moritz from Restaurant Storstad presents a refreshing non-alcoholic alternative to the usual drinks enjoyed whilst watching football together. 

The star of the show is a Genmaicha kombucha, made from roasted rice and green tea from Japan. The combination of subtle roasted notes, delicate sweetness and lively freshness makes it the ideal drink for warm summer days. 

The kombucha is served in the aroma glass from the non-alcoholic Début glass series by Zwiesel Glas. Developed specifically for non-alcoholic drinks, the series allows the flavours to develop to their full potential and ensures a truly special drinking experience.

A modern, non-alcoholic alternative – refreshing, versatile and perfect for social occasions.

No Genmaicha Kombucha on Hand?

From the Kitchen of Anton Schmaus
Asparagus in Three Variations

Asparagus has always been one of Anton Schmaus' personal favorites. The versatile vegetable is also a regular feature in the kitchen of the German national football team. There is one interesting detail, however: due to its natural dehydrating properties, asparagus is typically served after a match rather than before.

In this recipe, Anton Schmaus presents three different ways to prepare asparagus, showcasing its versatility:

• Boiled asparagus with tomato, egg, parsley and tarragon vinaigrette
• Crispy breaded asparagus with Bozner sauce
• Grilled asparagus with Hollandaise sauce

Recipe Card

Ingredients for the Asparagus

• 1 kg white asparagus
• Asparagus peels and trimmings
• 1 tbsp butter
• 1 tsp sugar
• Salt

Preparing the Asparagus

Simmer the asparagus peels and trimmings in water for approximately 30 minutes to create a flavorful asparagus stock. Remove the peels and trimmings. Add butter, salt and a pinch of sugar to the stock. Cook the peeled asparagus until tender while retaining a slight bite.

Ingredients for the Tomato and Egg Vinaigrette

• 2 tomatoes
• 2 hard-boiled eggs
• 1 tbsp parsley, finely chopped
• 1 tsp tarragon, finely chopped
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper

The classic drink for watching football
Beer