This longstanding entry in the 100 Best has made a few concessions to fashion but none to quality. The menu, supplemented by daily and seasonal specials written on a blackboard, now includes more seafood dishes. The creamy herring salad with beets continues to be a good bet, while the starter of a trio of large potato pancakes with smoked salmon and dill deserves a taste. For the main course, some fish and vegetarian dishes give fanciers of light food greater choice. Try the baked breaded pork chops, the baked breaded chicken, or the goulash, which the kitchen occasionally offers made with veal.
Side dishes are a strength of the house.
Try the bread dumplings, spaetzle, and the lighter chopped red cabbage. The house-made bread is terrific, and the sturdy German beers dwarf the wines in quality. Good house-made desserts include a huge apple strudel and a rich German chocolate cake. The atmosphere is always congenial, and the service is good. Open Monday through Sunday for lunch and dinner.