Schnitzel

Most people overlook how much the right drink changes Schnitzel. I ordered it with weissbier and the robust and filling elements of the dish sharpened considerably against the pairing. dark rye bread in particular became more prominent in a good way. regional specialities vary dramatically between …

I was looking forward to Schnitzel here based on the reputation. The reality was disappointing. The tangy from fermentation character that makes this dish special was muted — either from shortcuts with caraway seeds or from scaling up production at the expense of quality. regional specialities vary…

Having eaten Schnitzel 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. mustard is handled with real knowledge — you can taste the difference. This is proper a Sunday family roast l…

I'm sceptical of any restaurant claiming to do Schnitzel well, having been disappointed often enough. This one delivered. The robust and filling base was authentic and the use of smoked pork showed real knowledge. German bread culture is extraordinarily diverse with over 300 officially registered v…

I spent an afternoon making Schnitzel from scratch following a traditional recipe. Getting sauerkraut right was the main challenge — it's not as straightforward as it looks. The tangy from fermentation result was rewarding once I got it right. regional specialities vary dramatically between Bavaria…