Business Traveler (USA) - - 4 HOURS -

Jump in a cab for an­other 10 min­utes and you’re at Mu­nich’s city cen­ter and set to en­joy some Bavar­ian culi­nary del­i­ca­cies. Ratskeller opened its doors for the first time in 1874, of­fer­ing guests Bavar­ian spe­cial­ties. To­day the menu also in­cludes food from Fran­co­nia and other re­gions. The dishes are pre­pared by chef Michael Schubaur, a stu­dent of Bavar­ian Miche­lin-Star chef Otto Koch. Fa­mous dishes in­clude Sch­weine­braten € 11.50 ($13) (roast pork with gravy and crispy ba­con crumbs, served with bread dumpling, potato dumpling and Bavar­ian coleslaw) and Grill­würstl Sch­mankerl € 18 ($20) (Nurem­burg-style bratwurst, skin­less veal woll­wurst, smoked beef beerk­nack bratwurst, Schnapps bratwurst, grilled ba­con, sauer­kraut and mashed potato). There are also choices for vege­tar­i­ans, such

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