So what is #Flammkuchen you may well ask? It’s a South German or French-style “tarte flambée”.
#Flammkuchen has a trademark thin, crisp base then it’s layered with crème fraîche and a variety of delicious toppings.
Originating in the wine district of Alsace, bakers would test the heat of their wood-fired bread ovens with a bit of flat dough, resulting in a crispy baked, ultra-thin base.
Keeping the European heritage of the Waibel family, who acquired Constantia Glen in the late 1950s alive, the tasting room now offers four mouth-watering Flammkuchen options.
It’s served daily, hot from the oven at their tasting room and you can choose a Classic topped with Alpen Speck, leeks, red onions & chives; Caprese with Buffalo mozzarella, slow roasted tomatoes & basil; Slow Roasted Lamb with roasted tomatoes, peppadew, feta & rocket; or Smoked Trout with red onions, dill, caper berries & salmon caviar.
The Flammkuchen is served from 12 noon daily.
