What is on the menu?

German-Bavarian
English
   
SUPPEN SOUPS
Leberknödel liver dumplings
   
FLEISCH
MEAT
Hühner... poultry
Kalb... veal
Lamm... lamb
Rinder... beef
Schweine...
pork
Braten roast
Sülze

a kind of sausage,

made with savoury jelly

Lüngerl, sauers finely chopped veal liver in a sour, savoury sauce
Bratwürstl fried sausages
Weißwürste

veal sausages, delicately spiced, gently heated,

to be eaten without skin and dipped in sweet mustard

Blutwurst literally blood sausage, only for the brave!
Leberwurst

liver sausage, either served hot with sauerkraut or

a different, cold variety that is spread on bread

   

BROTZEIT

COLD SMALL DISHES

Obatzda

creamy cheese mixture, spiced

   
GEMÜSE und BEILAGEN VEGETABLES and SIDE DISHES

Gurke

cucumber

Gurkerl, Essiggurke

pickled cucumbers

Radi, Rettich,

Radieserl

radish - large and white or

small and red

   
Kartoffel potato
Maultaschen filled noodles (either with meat or vegetables)
Knödel
dumplings usually made of potatoes
Semmelknödel dumplings made of thinly sliced white bread rolls
   
NACHSPEISEN DESSERTS
Apfelstrudel
a very thin, on the outside crispy dough filled with apples, rolled and baked 
   
   
   
   
   
   

To be completed...