Fine dining in
Kaiserslautern — reserve tonight.

Classic breaded veal cutlet, fried golden crisp, served with lemon and parsley potatoes.

Pan-fried schnitzel topped with a rich creamy mushroom and forest herb sauce.

Traditional marinated pot roast in sweet-sour gravy with raisins, served with Knoedel.

Tender beef rolls filled with Dijon mustard, smoked bacon, onions and gherkins, braised in dark jus.

Slow-roasted pork knuckle with crisp crackling, beer gravy and sauerkraut.

Seared beef sirloin steak, piled high with crispy golden fried onions and pan sauce.

Grilled Bavarian pork sausage with stone-ground mustard and house sauerkraut.

Berlin-style sliced pork sausage in spiced curry-ketchup sauce, served with crisp fries.

Alsatian thin-crust tart with creme fraiche, smoked lardons and silky onions.

Swabian stuffed pasta pockets filled with minced meat and spinach, pan-fried in butter.

House-fermented white cabbage, slow-braised with juniper berries and bay leaf.

Warm Swabian potato salad tossed in tangy vinegar dressing with chives and bacon.

Handmade soft egg noodles with Allgaeu mountain cheese and crispy onions.

Pan-fried potatoes with onions, smoked bacon and fresh herbs.

Sweet and sour braised red cabbage with apples, cloves and a hint of red wine.

Crisp layered pastry filled with spiced apples, cinnamon and raisins, served warm with vanilla sauce.

Black Forest cherry cake with chocolate sponge, Kirsch cream and fresh cherries.

North German red berry pudding with raspberries, redcurrants, cherries and vanilla sauce.

Crisp German lager served cold in a Krug.

Soft Munich-style pale lager with delicate malt sweetness.

Bavarian wheat beer with classic banana and clove aroma.

Half wheat beer, half fresh lemonade: Germanys ultimate summer refresher.