The economy wing 's many multi-storied structures are an extension to the Soldiers' Building in the southeast corner of the castle. This is where food was stored and cooked in the palace kitchen. Today, the "Schlossweinstube" (castle wine bar) is operated on the second floor.
The old oven is located in the Economy Building.
The economy wing is predominantly the work of Prince-Elector Ludwig V, who commissioned its construction in the 1520s. Prince-Elector Karl Ludwig I had it repaired and expanded following the Thirty Years' War. The basement housed the court bakery with giant ovens, where all the bread for the entire royal household was baked. The old oven and a massive chimney have survived. The flour used by the court bakery was stored on the third and fourth floors.
Well water was used for cooking.
In addition to a bakehouse, a tailor and storage spaces, the old lords' kitchen was also located in the economy wing. A traveler, Michael Herber, described how the roasting spits worked in 1582: well water was diverted to the kitchen, which set a wheel in motion that rotated twelve spits simultaneously. Herber was very impressed with the construction and was of the opinion that nothing of the kind could be found in any other hill castle.
Castle water supply.
Three springs within the area that would later become the Hortus Palatinus were an optimal source of water for the palace. Various wells supplied the necessary fresh water for the kitchens. Venison was one of the main courses presented at the royal table. The castle kitchen was supplied with venison by the court's lead huntsman and his hunters. The animals were driven into the stag pit at the castle and killed from a safe, elevated position. Large royal hunts also took place in the neighboring forests.
Immerse yourself in the grand celebrations and magnificent meals at Heidelberg Palace. A special tour "Bear ham, show-offs and toilets" gives visitors a glimpse of the places where food was prepared and the kinds of dishes that were served.
