In the German language there’s the concept of “burgher” cuisine, denoting the gastronomic culture of the bourgeois class that formed in the 19th century. The cuisine of the “burghers”, or citizens, bridged the gap between the food of the peasants and what would be served to the aristocrats. It was homemade cooking to be eaten every day, managing to be refined and inexpensive at the same time. Konigsberg Klopse are a striking example of these traditions – tender meatballs made with minced veal and served in a cream sauce. As it’s a dish for the burghers, there are secret ingredients that turn these meatballs into a culinary masterpiece! They include capers in the sauce and anchovies in the mince! You can try klopse by visiting Kaliningrad, as Konigsberg is now known, or by watching the Geography of Taste with Vladimir Pavlov, who’ll teach you the recipe!