Tagesgericht

Tagesgericht is a term used in German-speaking hospitality to denote the dish of the day. It is typically part of a restaurant’s Tagesmenu or Mittagskarte and is offered at a fixed price. The dish changes daily or several days a week and is prepared from fresh ingredients, often highlighting seasonal produce or efficient use of leftovers. The concept serves both the kitchen and guests by streamlining production, reducing waste, and providing affordable, predictable options during lunch service.

In practice, a Tagesgericht is usually a single main course, sometimes with a small side, and may be announced on a chalkboard, digital display, or in the printed menu. Availability is often limited to daytime hours, with many establishments offering one or two daily options, including meat, fish, or vegetarian variations. Prices tend to be lower than à la carte dishes, reflecting the emphasis on value and efficiency.

Regional and institutional settings use Tagesgericht in restaurants, canteens, cafeterias, and hotels. In Switzerland and Austria, Tagesgericht or Tagesmenü is a common feature of midday service and may include a drink or dessert as part of a set. The term emphasizes the changing nature of the menu and the establishment’s reliance on daily procurement.

Etymology: Tag means day, Gericht means dish. See also Tagesmenü, Mittagstisch, daily specials.