Windischeschenbach - The Gate to the Waldnaabtal

With the railway line from Weiden to Eger (1862–1864) the industrialisation of Windischeschenbach began. At first a cardboard factory and a sheet and mirror glass factory settled.

Plant Eschenbach Porzellan
Oskar Schaller
KTB - Geo centre
Eschenbach-Porzellan

Interesting Things

In the midst of the Oberpfälzer Wald you can experience in the picturesque Waldnaabtal a unique nature reserve. Several bicycle routes and hiking trails cross the whole nature reserve and invite you to relax in an almost untouched nature. In the Geo Centre of the KTB (continental deep borehole) you can look into the interior of the earth (total depth 9 km). 

Touristinformation
Stadt Windischeschenbach
Hauptstraße 34
92670 Windischeschenbach
Phone +49 (96 81) 40 10
Fax +49 (96 81) 40 11 00
Öffnet ein Fenster zum Versenden einer E-MailE-Mail
Öffnet einen externen Link in einem neuen FensterStadt Windischeschenbach

Art & Culture

Castle of Neuhaus

Waldnaabtal-Museum
The Waldnaabtal-Museum in the castle of Neuhaus (built 1295) treats the history of the municipality. The focuses are the traditional trades as well as the glass and china industry in the region. Geological and objects of nature history, forestcultural, acricultural and domestic equipment show further aspects of life in the Waldnaabtal. Furthermore there is an area regarding the culture of the Schlesier and the Sudeten Germans. The department of the china industry shows the whole spectrum from tableware to figurines. On the 23 m high butter tub tower of the castle you will see a unique panorama over the hill landscape of Upper Palatinate.
Opening hours: April-October, Su and public holidays 14h-18h, groups upon arrangement

Burgstraße 13, 92670 Windischeschenbach-Neuhaus
Phone +49 (96 81) 81 47 or
TouristInformation under (0 96 81) 40 12 15
Fax +49 (96 81) 40 12 17
Öffnet einen externen Link in einem neuen FensterWaldnaabtal-Museum

Drill heads

GEO centre at the KTB
Outside of Windischeschenbach (hardly to be overlooked) the Geo centre is situated. Here the continental deep borehole programme of the Federal Republic of Germany took place, which was with two extremely deep boreholes (4000 m and 9101 m) a worldwide unique drilling masterstroke. In this process important information regarding the structure of the earth crust is gained. Visitors of the Geo centre get interesting information regarding the project and the topic Geology in general. For the World Exhibition 2000 in Hannover the Geo centre was together with the KTB depth observatory of the Geo Research Centre Postdam one of the worldwide projects in this field.
The GEO Centre developed into a meeting point of science, education and publicity, which is expanded little by little. Even today the GEO centre is a motivating, out-of-class learning location, which is used for education and further education by schools, student groups and teachers.
Opening hours: May-Oct. 10h-18h, Nov.-April 10h-16h

Am Bohrturm 2, 92670 Windischeschenbach
Phone +49 (96 81) 91 273
Fax +49 (96 81) 91 274
Öffnet einen externen Link in einem neuen Fensterwww.geozentrum-ktb.de

Culinary Dishes

Oberpfälzer Zoiglbierbraten (Zoigl brown ale roast of Upper Palatinate)
(8 portions)
1,8 kg beef joint, 1 tablespoon salt, 1 tablespoon pepper, 2 tablespoons fat for roasting, ¼ litre beer (brown ale - Zoigl or other), 250 g onions, 1 teaspoon honey, ½ litre of stock, 500 g carrots, 150 g pitted prunes, 1 tablespoon coarsely ground pepper, 200 g sour cream, 1 tablespoon flour

Wash the meat and pat it dry with a paper towel. Rub it with salt and pepper. Heat the fat in a roasting tin and sear the meat allover. Take the seared meat out of the roasting tin. Mix the brown ale with the honey. Sweat the onions in the meat juice and deglaze it bit by bit with the mixture of brown ale and honey; let the liquid reduce almost completely each time (glazing). Place the meat in the roasting tin again, add the stock and roast the meat covered for about 1.5 hours in the oven at 160°. Cut the carrots in slices in the meantime. Wash the prunes in a sieve and drain them. Add the carrot slices and the prunes to the meat, season it with coarse pepper and roast it for further 30 minutes.  Take the roast out and let it rest for a bit. Meanwhile mix the sour cream with the flour and mix it with the sauce. Boil it for some minutes and season it. Cut the roast in slices, put it into the sauce and heat it shortly. Serve it together with the sauce on a serving plate. Side dishes: Potato dumplings or bread dumplings and mixed salad.