Fodor's Expert Review Gasthaus Bavarian Hunter

Eating at this restaurant, tucked into a pine forest, is like taking a mini trip to Germany's Bavaria region. It was founded in the 1960s by two immigrants hungry to bring Bavarian foods to Minnesotans, and is still in the same family. On Sunday afternoons a strolling accordian player entertains during a lavish brunch buffet, and is back again on Friday evenings. Lunch and dinner menus include six schnitzels, walleye cakes, and à la carte specialties like spatzle and kartoffelsalat (hot potato salad). Two bratwursts—from a handful of beef, veal and pork choices—come on a platter with sauerkraut and German potato salad. To close the meal, waitstaff present desserts on a tray.