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↓ Bavaria 4 U The Sights, Information and Food of Bavaria and the surrounding areas Home Menu ↓ Site Index Blog Home Map Cities and Places Categories Restaurants/Beer Gardens Food and Drinks Bavaria, well worth a Trip Facts and Trivia On the lighter Side Our Sites GGM Direct, Inc. Inge’s Kitchen Inge’s Kueche Discover Bavaria Trips 4 U Your Health and Wellness Allerlei Eats & Meats RacletteMeet our Contributors Your Privacy Our Store Search for: Log in Clicking here will bring you to the Google map of the restaurants mentioned in this blog Post navigation ← Older posts Bavaria, Regional Dishes The Frankenland or Franconia , which are 3 regions in Bavaria’s northern part and, yes, the pioneers who settled in Frankenmuth, Michigan came from there, has many regional specialties not so common in the regions south of the River Danube. As this region, in the span of European history, just recently (a couple hundred years ago) became part of Bavaria the food specialties developed a little on a different plane. Many dishes I grew up with were even specific to the towns and local regions, like our Bratwurst is the thickness of a breakfast link sausage just about twice as long and served a pair on a bun, I already wrote about this in myBratwurst Mecca Franken ” post, our Rouladen must have mustard in them and often our Sauerbraten is not marinated , but has the sourness in the gravy and has to be made with aSossenkuchen ” a common Lebkuchen/Gingerbread with a lower sugar content, which is used to bind the sauce. Bamberg’s Rauchbier (smoked beer), the short Nuremberg Bratwurst , Blaue Zipf” (Bratwurst cooked in a vinegar base stock), Carp or Trout cooked also in a vinegar stock and the Fränkische Schäufele, the, in my opinion, close to ultimate pork roast are just a few of the things you should try during your visit there. For the Lunch Meat and Sausage lovers among you, on the menu, the usually offered Brotzeit will be the treat not to pass up (Note: On Wurst Platters – Head Cheese, Liver Sausage and Blood Sausage are often included). Picture courtesy Geiers Sausage Kitchen, Sarasota Florida South of the Danube : Included here are specialties either originating here or which are widely spread. the most famous besides the beer is probably the original Weisswurst from Munich, the exceptional Prince Regent Torte , which I already introduced and the Oktoberfest specialty the Steckerlfisch , a trout or white fish, strongly seasoned, stuck onto a stick and cooked over a charcoal fire and often served just on the paper, used to take the fish off the stick. . Let me list some of the dishes available in most parts of Bavaria: Some recipes can be found on our Inge’s Kitchen Bavarian Potato Soup Bierwurst Gelbwurst Leberkaese Limburger Radish Wurstsalat Bavarian Sauerkraut Böfflamot Potato Dumplings Bread Dumplings Dampfnudeln Zwiebelkuchen Griebenschmalz Liver Dumplings Liver Dumpling Soup Kronfleisch Obazdta Pichelsteiner Schupfnudeln Spätzle Wollwurst Many of these dishes are already covered on our ingeskitchen.com site and most of the others will either be included there or written about here in the future. Blockhuette Selb Posted on 02/22/2015 by Rudy February 22, 2015 As this picture is nicer than any I took, I linked it from their official website The Rosenthal Community Gardens Reuthstr. 21 95100 Selb In the center of the Community Gardens of the Garden Club Rosenthal is the restaurant Blockhuette Selb . You found me there during a family reunion of our German clan last year. Used to the American/Michigan Banquet halls where you have the choice of 2 or may be 3 meats on a buffet line, I was surprised when the waitress handed me an actual menu. The sit down dinner started with the choice of a Leberknödelsuppe/Liver Dumpling Soup , which is a regional specialty and went on to five entrees: Sauerbraten, Deer Roast, Bavarian Pork Roast, Schnitzel and also a Filet of Fish dish. The well prepared and excellent seasoned food was enjoyed by everyone. So we decided to come back a couple days later for lunch. My Mushroom Schnitzel was superb and according to my 3 companions so were their fish dishes. Service was excellent and the proprietor makes a great effort to make you feel at home. Closed on Monday and Tuesday. they start with Schnitzel Day on Wednesday at 3 PM with a variety of 20 different Schnitzel dinners on the menu. Thursday and Friday afternoon you can get together for your own private Kaffeeklatsch here. Besides these weekly special events you can also order from their menu. Food is served from 11 AM until 9 PM. Sure, there are restaurants in the region with comparable food quality, but not many come up to the quality/quantity/price ratio you will find here. . Reiterstueberl, Grosswendern Posted on 02/20/2015 by Rudy February 20, 2015 During my last visit in the region for a family reunion, my oldest sister and her husband invited my younger sister and me for supper at the Reiterstüberl, Großwendern. This place will not be listed in your commercial travel guides, but it is well known to the locals. After a fire, over 80 years ago, the old farm was rebuilt and changed to a Reiterhof”, a place to board your horse(s), it was also decided to add a small pub and the Reiterstüberl was born. Additions and upgrades added a restaurant and a modern kitchen. Ham Platter During the week you can select one of their excellent Brotzeit” for a reasonable price. A cold platter of assorted wurst , ham, cheese, wurstsalad and on the warm side a couple of Bauernwurst or Wieners on a bun, Leberkaes, Currywurst or Ring Bologna with Sauerkraut can always be ordered. The Wurst is made in their own sausage kitchen. On the weekend you can enjoy a Schnitzel and a few other hot meals from their regular menu and for Sunday there are always a couple of local specialties added, like this week Rouladen and Pork Roast with Potato Dumpling. The owner Andrea runs the show and is great at taking care of her guests. This is a place of my off-the-beaten-track category which is from the quality and price ratio well worth a visit. Hausmacher Platte . . . As an old meat-man myself , I have to say that I really enjoyed the quality and taste of Wurst here. Look at my menu choice in the picture on the left. Wurstsalat Schade’s Schmankerl Stubn Vielitz Posted on 02/19/2015 by Rudy February 23, 2015 Vielitz 7 95100 Selb Like many of the places I try to feature, this one, located in a small village is also hard to find, but the food offered here is worth a visit. Monday evening, vacation time, with many restaurants closed on Monday, the decision was made to visit Schade’s Schmankerl Stubn. Entering the yard we saw a, for a Monday, well attended beer garden on our left, but decided, as the evening was getting cooler, to eat inside. Like many restaurants in the region the furnishings were in a nicely appointed traditional Franconian style, nice size sturdy wood tables with padded wooden benches and chairs. As we were the only customers inside, the waitresses dressed in Dirndls were very attentive. In no time our drinks were served and our orders from a well rounded menu were taken. The fish, served here in season, is very fresh as they are raised in their own pond(s). Although other local specialties sounded very tempting, I selected the Beef in Horseradish Gravy (Krenfleisch). Once it was served and I started eating, I knew I made the right choice, as it tasted great and the horseradish had just enough bite to make it delicious. I was told the fish and the other entree choices of our group were also excellent. An espresso to end the meal was served with a whole tray of different types of sugars. To sum it up, delicious food in generous portions with fast and friendly service, that is all I am looking for and that is what this restaurant achieved. Restaurant NA PATĔ Posted on 02/19/2015 by Rudy February 23, 2015 Nebesa 1 352 01 Aš, Czech Republik I try to concentrate on Bavaria, but once in a while there...