The roast goose belongs to St. Martin like lamb dishes at Easter. This has been so ever since the Middle Ages. At that time the goose eating ,marks the prelude to the pre-Christmas Lent and is served as a special strengthening. This has been a good tradition for centuries inviting friends and relatives in November and December for the tradition goose feast.
You do not have to choose between your chest or leg for a group of six people - we serve a complete goose. Traditionally, they get served with red cabbage, potato dumplings and savoy cabbage. We recommend red wine.