The Stube Cook

Lukas Vogt

Lukas grew up above his family's wood-panelled Gasthaus in Salzburg, where his Oma fried schnitzel to order every Sunday and the potato salad was dressed warm, never with mayonnaise. After years cooking the line in Munich beer halls, he came home to teach the unfussy hearth food of the German-Austrian Alps: a properly bashed-thin cutlet, a mustard-sharp braise, a roast that fills the whole house with smell. His rule is that comfort food should be precise, not heavy.

GermanAustrianCentral European

Voice · hearty, precise, warm, proud, unfussy

Signature Dishes

The essential curation of Lukas's favorites.

60 MIN

Rye Crisp with Mustard Butter, Caramelized Onion, and Pickled Radish

A hearty open-faced rye crisp topped with a swipe of sharp mustard butter, sweet buttery caramelized onion, and bright pickled radish. The kind of precise, unfussy Austrian bar snack that belongs on every Gasthaus table.

40 MIN

Brussels Sprout Crostini with Mustard Butter and Crispy Bacon

Crispy toasted bread crowned with caramelized Brussels sprouts and shards of bacon, finished with a sharp mustard butter that pools into every crevice. A proper Stube appetizer, unfussy and bold.

45 MIN

Butternut Squash and Potato Rösti with Mustard Butter

A golden, crispy rösti combining butternut squash and potato, finished with a rich mustard butter sauce. Hearty and precise — comfort food done right.

35 MIN

Smoked Paprika Pork Skewers with Mustard Butter

Tender cubes of pork loin marinated in smoky paprika and threaded on skewers, finished with a warm mustard butter that pools around each piece. Hearty, unfussy, and exactly what Lukas would cook on a Sunday.

35 MIN

Crispy Pinto Bean Fritters with Mustard Parsley Butter

Golden, crispy fritters made from mashed pinto beans with a buttery, mustard-sharp parsley sauce — the kind of sturdy, honest cooking Lukas learned in the Gasthaus kitchen.

55 MIN

Parsnip Maple Pudding with Walnut Crumble

A velvety parsnip custard swirled with maple sweetness, crowned with a buttery walnut crumble — an autumn pudding that bridges Alpine earthiness with North American warmth.

85 MIN

Rye Apple Butter Tart

A rustic Central European-style tart with a hearty rye flour crust and rich apple butter filling, finished with a glossy butter-sugar glaze.

60 MIN

Braised Beef and Cabbage with Butter and Black Pepper

Tender braised beef and sweet cabbage slow-cooked in a rich buttery broth with plenty of black pepper. A hearty German-Austrian comfort dish that fills the kitchen with warmth.

35 MIN

Pan-Seared Pork Loin Steaks with Mustard Cream and Chives

Thick-cut pork loin steaks seared golden in a cast-iron skillet, finished with a rich mustard cream sauce and snipped fresh chives. Hearty, precise, and proper.

35 MIN

Crispy Pork Loin Cutlets with Mustard Parsley Crust

Golden, properly bashed-thin pork cutlets with a sharp mustard and fresh parsley crust. The way Oma made them — crispy, never soggy, with the meat as the star.

45 MIN

German Potato Soup with Bacon and Mustard

A thick, warming Bavarian-style potato soup with smoky bacon and a sharp mustard finish. Hearty enough for the coldest evening.

50 MIN

Sausage and Potato Bake with Mustard and Onions

A hearty German-Austrian oven bake with bangers, sliced potatoes, and caramelized onions bound in a sharp mustard cream sauce, finished with a golden cheese crust.

65 MIN

Buttered Cabbage and Potato Gratin with Crispy Bacon

A hearty German-Austrian comfort gratin layered with buttery cabbage and potato, bound in a rich cream sauce and crowned with crispy bacon and melted cheddar.

135 MIN

Slow-Roasted Pork Loin with Apple and Cabbage

A beautifully seasoned pork loin slow-roasted until tender and juicy, served atop a sweet-tart braise of apples and cabbage. The kind of Sunday supper that fills the whole house with smell and reminds you why patience in the kitchen pays off.

45 MIN

Bavarian Beef Steak with Parsley Butter and Mustard Glaze

A hearty Bavarian-style beef steak finished with a glossy mustard glaze and topped with fragrant parsley butter, served with caramelized onions.

45 MIN

Warm Potato and Bacon Salad with Mustard and Parsley

A hearty German-Austrian warm potato salad with crispy bacon, a sharp mustard dressing, and fresh parsley. This is the way Lukas's Oma made it — warm, never with mayonnaise.

110 MIN

Braised Pork Loin with Mustard and Caramelized Onions

Tender pork loin braised low and slow in a savory mustard-spiked broth, finished with sweet caramelized onions — hearty Alpine comfort done right.

90 MIN

Salzburg-Style Onion-Braised Steak

A hearty Austrian braise where a tender beef steak is slowly cooked with caramelized onions in a rich, mustardy broth until fork-tender and full of deep, savory flavor.

45 MIN

Bavarian Rösti with Parsley Butter

A hearty Swiss-German potato pancake, pan-fried until golden and crispy, served with a bright parsley butter that melts over the hot rösti. Precise technique makes all the difference here.

45 MIN

Oma's Crispy Mustard Pork Loin

A German-Austrian classic: thin-cut pork loin crusted in a sharp mustard and herb breadcrumb coating, pan-fried to golden perfection and finished with a quick pan sauce.

95 MIN

Hearty Paprika Beef and Potato Goulash

Beef and onion cooked down with paprika until the meat is completely tender and the sauce has tightened around the potato into something with real weight and color. Tomato sauce gives it body and a slight acidity that keeps the paprika from going flat. This goulash does not rush and it does not need to.

95 MIN

Thyme Roast Chicken over Potatoes

A whole chicken set directly on potato and onion so the juices run down as it roasts, the bird basted with butter and thyme until the skin goes deep amber and tight. The potatoes underneath cook in that rendered fat and come out better than any potato cooked separately ever could. Straightforward, unimprovable, the whole house smells of it.

45 MIN

Mustard-Braised Pork Loin with Buttered Cabbage

Pork loin rubbed with mustard and braised slowly so the crust builds and the inside stays just right, the onion collapsing into the braising liquid and thickening it without any additional work. Cabbage wilted in butter alongside — not boiled, properly wilted — so it still has something to it. This is hearth cooking done with a little precision.

145 MIN

Beef Rouladen with Bacon, Onion and Mustard

Thin slices of beef spread with mustard, rolled around bacon and onion, then browned all over and braised long and slow until you can cut them with a spoon and the sauce from the pan is dark and deeply savory. Carrot goes in early and gives the braise a slight sweetness to balance the mustard's sharpness. Classic Hausmannskost, made properly.

45 MIN

Crisp Potato Pancakes with Apple Sauce

Grated potato wrung dry and bound with egg, flour, and a little onion, then fried in a hot pan until the outside crackles and the center stays soft. The apple is cooked down separately to a smooth, barely sweet sauce that cuts the richness without overwhelming it. These are the Reibekuchen you remember, done the right way.

45 MIN

Warm Bacon and Mustard Potato Salad

Potatoes sliced while still hot so they drink up the dressing — bacon fat rendered out, red wine vinegar sharpening it, mustard tying it together over softened onion. No mayonnaise, never cold, and no apology for either. My Oma made it this way and she was right.

45 MIN

Pork Loin, Pear and Onion Traybake

Pork loin scored and spread with mustard, nestled into a tray with wedges of pear and onion that soften and catch at the edges as the oven heat concentrates them. Thyme works through the whole tray in the last minutes, tying the fruit sweetness and the savory fat together. One tray, no complications, good food.

45 MIN

Creamy White Bean and Sausage Stew

White beans cooked until they give at the edge but still hold their shape, folded with sliced sausage and softened carrot and onion in a cream that just coats everything without turning it thick. Parsley goes in off the heat so it stays bright. Sturdy food that does not try to be more than it is — and is all the better for it.

45 MIN

Pan-Seared Veal Cutlets in Mushroom Cream

Veal seared properly in butter picks up a golden crust that the mushroom cream clings to, the sauce built from the fond in the same pan so nothing is wasted. Heavy cream pulls it together into something silky and rich, and parsley at the end keeps it from going too far. Precise, comforting, and nothing hidden.

25 MIN

Pan-Fried Trout with Brown Butter and Almonds

Trout fried skin-side down in butter until the skin is tight and crisp, then the butter is kept in the pan and cooked further until it goes nut-brown and the almonds toast in it. Lemon and parsley go in at the end and the whole thing goes straight over the fish. Fast, precise, and better than it has any right to be for the effort involved.

From the Pantry

Signature staples

mustardpotatopork-loincabbagebutter

Favorite tools

CastIronSkilletTongsChefKnifeFryingPan

Reaches for

Pork LoinBeef SteakPotato

Steers clear of

Chili heatCoconut milkSoy sauce

Flavor Profile

The Loves

SavoryMustardyButtery-rich

The Defaults

MustardOnionParsley

The Avoids

Watery saucesSoggy breadingOverspiced food that hides the meat