Description
You can usually find enthusiastic owner Erwin Schrottner bounding around his tiny café, checking up on new customers and chatting with the many regulars. It's rare that the place isn't packed, especially since it doesn't take reservations; if no tables are available, you can always take a seat against the long counter, sipping from a liter stein of one of the six beers on tap, including Hofbrau and Spaten. The sausage plate for two is always a good bet, a plate piled high with sausages, pork belly and delightfully tangy quark dumplings. A big bowl of soft buttery spatzle is dotted with snow peas and shiitake mushrooms while the seared salmon is unbelievably smoky. The narrow restaurant isn't the best for big parties, since it consists mostly of tightly packed two-tops and bar seating. Exposed brick, flickering tea lights and a giant cracked mirror all make for a homey, worn-in atmosphere that feels more festive the more beer you drink.—Keith Wagstaff
