Best Sauerbraten I've had — and I've tried a few

Having eaten Sauerbraten at several restaurants over the past year, I can say this version is the best. The smoky and satisfying quality is more pronounced here than anywhere else I've tried. smoked pork is handled with real knowledge — you can taste the difference.

This is proper a winter Christmas market cooking, not an adaptation for foreign tastes. weissbier was the obvious choice and the combination was perfect. regional specialities vary dramatically between Bavaria, Saxony, and the Rhineland. Would return for this dish alone.