“He who does not eat a goose on Martin’s Day will starve all year round,” says the saying that more and more people know today. Our reviving tradition is the Martin’s Day goose coma, which should be rinsed with the new wine that has just matured by 11 November.
In the peasant world, this day marked the end of agricultural work. The maids received their annual wages and, in addition, a goose to help farmers keep smaller livestock in the winter. Martin’s Day is the last day of the forty-day fasting period before Christmas, when feasts, parties and fairs were held. The stuffed goose could already be cut off, so the catches were made from this bird. They served goose soup, goose roast with braised cabbage, goose, stuffed goose, goose liver in its fat and many more delicacies.
However, the roots of the glorious sun go back to this. November 11 was the beginning of the winter quarter for the Romans, when great feasts of the new crop and new wine were held. The legend of St. Martin is also known to many: the humble priest hid in the goose shed because he did not want to be elected bishop, but the geese betrayed him with their gagging. St. Martin’s name is associated with the tradition of the gooseberry and has also become a symbol of hospitality.
Several folk customs and beliefs are associated with Martin’s Day. According to tradition, it was not allowed to clean, wash or swarm at this time, because this caused the death of the animals. The weather of the roasted goose has predicted what the weather will be like: if the bone is short and brown, the winter will be muddy, if it is long and white, it will be snowy.
Our hotels are waiting with love, safe cuisine and prepared for the epidemic for everyone who wants to see for themselves what kind of winter the stylish country goose coma promises. Take a look at our hotel offers for our offers!