The last schnitzel I had was on your trip in Berlin, I was with James, he may have mentioned this elsewhere.The venue was a Hofbrau so that would been a Bavarian variation came with a slice of tomato and lemon plus a potato salad ,all washed down with a dunkel .Lekker
Lecker! No visit to Germany is complete without a good Wiener Schnitzel, mit Kartoffelsalat, though I’ve always been partial to the local Bratwürste, another example of the variety in regional German cuisine.
Of course, this time of year is dominated by sweeter German delicacies: Stollen, Lebkuchen, Glühwein……
As a young child in the US, I was usually uncomfortable visiting the house of my maternal great grandmother, who was from Freiburg. Her kitchen always smelled of simmering sauerkraut, and she served me the grainy Schwarzbrot, both of which I detested. The only treat was a small glass of beer. By the time I moved to Germany decades later, I loved sauerkraut, dark bread, schnitzel and almost all German food and beer.
The best Wiener schnitzel I remember in Berlin was at the Café Kranzler. The best Jägerschnitzel was at the Kaiser Wilhelm Turm on the Wannsee and the Forsthaus Paulsborn in the Grunewald, and the seasonal venison medallions and wild boar plates at those restaurants were among my favorite German dishes. The absolute best Jägerschnitzel, however, were at the small Gasthäuser in Bavaria and the Black Forest region.
Another worthy dish, served at the Preussisches Landwirtshaus in Berlin, was called “Misthaufen.” I’ll let Katja do the translation! 😊
I grew up in a second-generation neighborhood, populated by Omas and Babcis ruling the houses, while both parents worked. Gastrodiplomacy was the order of the day when these proud kitchen-commanders competitively made their versions of Paczki/Krapfen, Babka/Kuchen, Kotlet Schwabowy/Weiner Schnitzl, and Golabki/Kohlrouladen.
Come for the history, stay for the recipes. As I wrote elsewhere when I was last in Berlin I was served a schnitzel so large I could not finish it. The waitress who came to take my plate away looked at me sternly; she spoke good English and I blamed the stein of the local beer. I didn’t know it was an Italian/Austrian dish originally. Nor did I appreciate the variety of schnitzels. I’m sure I have suggested before that you write a regional history of Germany that also highlights the best local dishes, beers, and wines. I will be my favourite watering hole on Thursday; if they have schnitzel I will order it and report back. Good read with my Sunday morning coffee Katja.
As a butcher and eating whey too much meat over the years , if I have a schnitzel it never looks enough but it’s surprisingly filling , it’s the Mettwurst ( raw pork mince ) that I struggle to fathom, I’ve had some fantastic food in Germany over the years , long may it continue 👏👏
The last schnitzel I had was on your trip in Berlin, I was with James, he may have mentioned this elsewhere.The venue was a Hofbrau so that would been a Bavarian variation came with a slice of tomato and lemon plus a potato salad ,all washed down with a dunkel .Lekker
Hungry now
Lecker! No visit to Germany is complete without a good Wiener Schnitzel, mit Kartoffelsalat, though I’ve always been partial to the local Bratwürste, another example of the variety in regional German cuisine.
Of course, this time of year is dominated by sweeter German delicacies: Stollen, Lebkuchen, Glühwein……
As a young child in the US, I was usually uncomfortable visiting the house of my maternal great grandmother, who was from Freiburg. Her kitchen always smelled of simmering sauerkraut, and she served me the grainy Schwarzbrot, both of which I detested. The only treat was a small glass of beer. By the time I moved to Germany decades later, I loved sauerkraut, dark bread, schnitzel and almost all German food and beer.
The best Wiener schnitzel I remember in Berlin was at the Café Kranzler. The best Jägerschnitzel was at the Kaiser Wilhelm Turm on the Wannsee and the Forsthaus Paulsborn in the Grunewald, and the seasonal venison medallions and wild boar plates at those restaurants were among my favorite German dishes. The absolute best Jägerschnitzel, however, were at the small Gasthäuser in Bavaria and the Black Forest region.
Another worthy dish, served at the Preussisches Landwirtshaus in Berlin, was called “Misthaufen.” I’ll let Katja do the translation! 😊
Jetzt hab' ich auf einmal Hunger!
I haven't seen Zigeunerschnitzel on a menu for years - I thought that, rather than 'contested', the name had been quietly disappeared?
I grew up in a second-generation neighborhood, populated by Omas and Babcis ruling the houses, while both parents worked. Gastrodiplomacy was the order of the day when these proud kitchen-commanders competitively made their versions of Paczki/Krapfen, Babka/Kuchen, Kotlet Schwabowy/Weiner Schnitzl, and Golabki/Kohlrouladen.
Come for the history, stay for the recipes. As I wrote elsewhere when I was last in Berlin I was served a schnitzel so large I could not finish it. The waitress who came to take my plate away looked at me sternly; she spoke good English and I blamed the stein of the local beer. I didn’t know it was an Italian/Austrian dish originally. Nor did I appreciate the variety of schnitzels. I’m sure I have suggested before that you write a regional history of Germany that also highlights the best local dishes, beers, and wines. I will be my favourite watering hole on Thursday; if they have schnitzel I will order it and report back. Good read with my Sunday morning coffee Katja.
Reading this at 4:30 am at home on a snowy Sunday morning and thinking what a great breakfast this would make!!
As a butcher and eating whey too much meat over the years , if I have a schnitzel it never looks enough but it’s surprisingly filling , it’s the Mettwurst ( raw pork mince ) that I struggle to fathom, I’ve had some fantastic food in Germany over the years , long may it continue 👏👏