You can have the schnitzel eight different ways here - topped with Black Forest ham and cheese, with white asparagus and hollandaise sauce, smothered in creamy green peppercorn sauce or just plain and garnished with lemon. There's even one with chicken. The tart red cabbage dish was the perfect foil to the rich, peppercorn gravy, and both plates came with a portion of homemade spatzle dumplings, boiled and then pan-fried until golden and toothsome. What was especially impressive was the use of fresh, seasonal ingredients. A portion of perfectly cooked green beans garnished one plate, with the schnitzel literally obliterated in a pile of golden chanterelles.
Proof there is a real chef in the kitchen.
Prior to the schnitzel we started with big bowls of homemade soup - the goulash soup suitably dense and spicy, the liver dumpling a tender tennis ball of ground liver and spices set in a clear, meaty broth and garnished with tiny bits of fresh chives. Both were nicely done and would have made for a perfect lunch. We couldn't pass up the dessert selection of tortes, cheesecakes and strudel. The latter was filled with freshly cooked apples and dusted with icing sugar snow. Beer is a big part of the pilsbar scene here.