page_title: Saxony
section_title: Cuisine
hierarchical_section_title: Saxony / Culture / Cuisine
caption_attribution_description: Deutsch: Sächsischer Sauerbraten mit Kartoffelklößen und Rotkohl, im Restaurant Marienmühle im Seifersdorfer Tal, Sachsen
context_page_description: Saxony, officially the Free State of Saxony, is a landlocked state of Germany, bordering the states of Brandenburg, Saxony-Anhalt, Thuringia, and Bavaria, as well as the countries of Poland and the Czech Republic. Its capital is Dresden, and its largest city is Leipzig. Saxony is the tenth largest of Germany's sixteen states, with an area of 18,413 square kilometres, and the sixth most populous, with more than 4 million inhabitants.
  The history of Saxony spans more than a millennium. It has been a medieval duchy, an electorate of the Holy Roman Empire, a kingdom, and twice a republic. The first Free State of Saxony was established in 1918 as a constituent state of the Weimar Republic. After World War II, it became part of the German Democratic Republic and was abolished by the communist government in 1952. Following German reunification, the Free State of Saxony was reconstituted with slightly altered borders in 1990 and became one of the five new states of the Federal Republic of Germany.
  The area of the modern state of Saxony should not be confused with Old Saxony, the area inhabited by Saxons.
context_section_description: Saxon cuisine encompasses regional cooking traditions of Saxony. In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve potatoe dumplings (Klöße/Knödel) as a side dish instead of potatoes, pasta or rice. Also much freshwater fish is used in Saxon cuisine. The area around Dresden is home to the easternmost wine region in Germany (see: Saxony (wine region)).
caption: Sächsischer Sauerbraten, i.e. a slightly sour meat in a rich dark sauce accompanied by potato dumplings.
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