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Our restaurant focuses on old-fashioned dishes prepared and served with care at modest prices.
Everything starts with a basket of warm baguettes. All entrees come with a tasty salad. Slow-cooked dishes, such as sauerbraten (marinated roast beef), schweinebraten (pork roast) and roast duck are served with sides. Salmon and Idaho trout come with steamed vegetables and potatoes.
The presentation is great with gold-rimmed white platters dusted with paprika and minced parsley.
The potato pancakes are remarkable with two super-sized disks served with sour cream and apple sauce. |
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True to the restaurant's name, schnitzels dominate the menu with nine types.
The veal cutlet natur schnitzel is top-notch, the cutlet seared in lemon-butter with a hint of garlic. It tastes greaseless and melts in the mouth.
The paprika-rahmschnitzel is no doubt authentic with cream and paprika added at the last stage of cooking.
Desserts are lavish. We have homemade apple strudel, crepes with apricot jam and Black Forest torte. The fritters are fabulous, with a half dozen big, apple-filled puffs drizzled with chocolate surrounding a scoop of vanilla ice cream. The cake is also flawless, a rich, moist, dark chocolate wedge that's filled and topped with a pecan-coconut-buttercream concoction. |
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