Eating in Germany
 

In September, we will be traveling to Regensburg, Rothenburg, Garmish and Berchesgarten areas. Have you eaten anything that you really liked? And have you eaten at cafes, restaurants, pubs, etc. in any of the cities that we will be visiting that you particularly liked - and what did you have? I've read that they have some really good pastries at the bakeries also. I look forward to your replies and really appreciate your taking your time to advise us! Thanks!

If you see a dessert 'mohr im hemd' on a menu, order it if you like chocolate. It is wonderful. I really like German food and have fond memories of steak with small crisp fried onions on it. We always looked for it on a menu until my DH perfected cooking the onions so now we have it at home. Yes, the pastries, cakes, etc. are very good.

Sorry I don't have any specific restaurant recs. Maybe others will. Have a great trip! CJ

A generalization about the pastries: They tend to be less sweet than in the US. You can take that as a plus or minus, as you see fit.

In Rothenburg, stay away from schneeballen. It's very popular but to me tastes like a ball of raw dough.

I like just about all kinds of German foods. I think the food and sites in Germany are greatly underrated.

Hi fh,

You will be in the land of schnitzel, knoedel, wurst, pig's feet, cheese, bretzels and beer. What's not to like?

In RodT, I can highly recommend http://www.mittermeier.rothenburg.de/ISY/

I agree with K9 about the schneeballen. It's an acquired taste.

Enjoy your visit

((I))

There was a thread here earlier where folks wrote about their favorite German foods. It went on for dozens of entries.

I like a list much like Ira's above. Additionally, I have come to like fish: especially trout(Forelle Mullerin Art)and Walleye (Zander).

I like the Gasthaus Goldener Greifen in Rothenburg and the Kneitinger Brauerei in Regensburg. Both have a plain, good fare.

Regards, Gary

I am generally not a meat eater but love the venison in Germany. I have really enjoyed the filets as well as the goulash.

I also discovered Tafelspitz last year in Nuremberg (boiled fillet of beef. It was so light and flavorful and quite unlike many German dishes.

"Lachs" is also a nice choice, with the salmon being quite flavorful when simply prepared.

No suggestions in the cities you mentioned as we were only in each for a day trip and did not discover any special eateries.

If you decide to have a Schnitzel, just get a Cordon (bleu) instead. The better Schnitzel. :-). Just order "one Cordon please".

http://upload.wikimedia.org/wikipedi...don-bleu-2.jpg

Here are a few possibilities that you might enjoy. Seldom have I ever found a 'bad' restaurant in Germany. Check the menus posted at the front door and if the price is right and the atmosphere looks good - you probably can't go wrong...

http://www.bensbauernhof.com/favorit...atbavaria.html

I don't think I've eaten anything in Germany that I didn't like!!

I enjoyed the restaurant in the Romantik Hotel Markusturm... also liked my room there!

www.markusturm.de

I second the Romantik Hotel Markusturm. Just loved the atmosphere. Great breakfast variety. The restaurant was closed on my arrival date and the recep sent me to the Hotel Uhl. Best schnitzel I had in Germany, and I loved the schnitzel so much that I had it almost every day during my nine day stay in various parts of Germany. I also loved the German hardrolls at breakfast and the bakery in general.

Thank you all so much for your input. However, I will forego the blood sausage and the pig's feet! I have been trying to learn some German but just wondered if many places have menus in English.

If they have an English menu or even speak decent English, don't go there! Tourist trap.

I have found that a decent food glossary really helps and allows access to menus in local language. Also learning the phrase for "I'll have what she/he is having" has opened a thousand wonderful doors.

If you find a restaurant in R'burg that doesn't have a menu in English, stop the presses. You'll have a real story on your hands. Also, many Germans speak excellent English, so that wouldn't be so rare, either.

My favs: schweinhaxen
zweibelrostraten
Breakfast rolls
Strammer max
wild honey
germknodel
spaetzle
Esterhazey torte
Any kuchen
It's all good

Regensburg has a popular restaurant by the Danube with a red and white awning - can't recall the name - they serve the original wursts from the area and are yummy with beer and pretzels. Look for pretzels and rolls with a brown exterior - they have a taste we just can't get here in the US - but we can import via www.germandeli.com .... if you get hooked) - also prtzels/rolls will be on the table - honor system - you pay for what you eat.

When in the Alps, I agree on the venison as well as the reindeer and other wild meats - portions are small - you will not be overwhelmed. The meat is not at all gamey and truely a treat. My favorite is the Chamonix

frances_hawkins, the little restaurant at the end of the bridge in Regensberg is quite popular with tourists (locals too?). I don't think you can miss it when you are there. They serve IMO a 6 tasty sausages with kraut per order. I called it 'bratwurst' once but was criticized for improperly calling it that. Maybe someone here can educate us on what it is called.

>Look for pretzels ... with a brown exterior
The are very easy to do yourself! You just need to buy 3% sodium hydroxide in a pharmacy. You also need a spray bottle to keep humidity high in the oven.
I'll take a max of 20 min to learn.

For the original taste, it's important to get the 3% solution from a pharmacy. What is sold in a supermarket as baking soda won't usually be strong enough for a decent crust. If you know how to do it properly, you can also buy a stronger solution and dilute it yourself. It will last for ages. :-).

As bad as they are for you IMO there isn't anything better than those ridiculously long sausages served up in a ridiculously small "hamburger" bun..add mustard just like at home...tasty despite what's in them but hey, you don't live forever so why not?

Some of the asparagus dishes although you'll be there kinda too late I guess.

I enjoy comparing the local sausages in the different towns. Every area claims to have the best Bratwurst (or other variety of best-Wurst).

And I agree that Rothenburg's Schneeballen are disgusting--a lump of gunky dough.

PaulJagman - that's the place!

Thanks Logos - I'll try it out!!!

Wear gloves!!, put every pretzel into the 3% solution for at least 30 sek before baking and keep humidity high in the oven. That's the secret! You can go up to 5%, but it's not really needed.

you can see why these foods need a slightly acidic but off dry wine to go with them

A pretzel needs a beer.

And the myth that Germans drink a lot of sweet wines continues live on, it appears. We admittedly ar makers of the infamous Blue Nun, but only for export and are happy to indulge ourselves into dry and crisp Rieslings, Grauburgunders and Sylvaners - wines that in most instances are considerably drier than any French or Californian Chardonnay will ever get.

We were happy to discover some nice reds on our last trip. We enjoyed a Dornfelder which was bold and flavorful and were pleased with several of the reds we tasted.

Germany has great food and great beer. Love it! Rothenburg was a memorable meal of schnitzel and beer.

I too, have a thing for the brats. The worst of the wurst was Curry Wurst. I don't know what I was expecting but curry flavored catsup wasn't it.

Ah, the beer. I was never a beer drinker until I tried real beer- German beer. I still don't drink beer at home, it's simply not as good.

Currywurst and Pommes, yummy!!!

Remember that schinken is ham, not chicken.

Going into the fall season, try dishes made with Pfifferlingen. I believe the English translation is Chanterelles. Most often served in a heavy cream sauce over noodles, a schnitzel or in a risotto, they taste fantastic. Mushroom season is one of my favorites as there are so many to choose from. Salad with sauteed oyster mushrooms, fettucini with Steinpilz, they all taste wonderful.

Fall is also the season for root vegetables, so look for Blumenkohl (cauliflower) or Broccoli gratins, Wirsing sauteed with speck, fresh rosenkohl (brussel sprouts) and of course the rot kraut (red sour cabbage) served with venison or wild boar. Potato and leek soup or lentil or pea soup are tasty when it gets cooler.

You need the pommes to get rid of the curry catsup taste.

I just discover the avilability of a German red here in the US (CT). It's under the label "RV" as a Pinot Noir - tastes like a Trollinger/Lemberger to me - and that's a very good thing!