Fettschnitzel Reloaded 2024
If fat isn’t your kind of thing, this isn’t for you. But if you are into all things greasy, rich and, lardaceous, look no further – this coming January marks the return of our infamous “Fettschnitzel”, which we’ll be frying up Tuesday through Thursday from the 16th until the end of February.
Cut from the leg of an Erdhof Seewalde pig, our Fettschnitzel gets to mature for four weeks before we slice it into thick slabs, pound it lightly and cover it in Domberger bread crumbs. There is a rather large chunk of fat on it, too, but that is the exact opposite of a problem as it brings out a wealth of spectacular flavours. And because that still isn’t enough fat, we’ll also be serving it with a thick pork fat mayonnaise with Avaa Verjus.
We’d hate for you to go home hungry or otherwise unsatisfied, so be sure to have a look at our current menu to see what else you might like to have alongside your Fettschnitzel. (Please note that our menu might change daily.)
Please note:
It is important to us that we serve you a schnitzel of the highest quality. For this reason, we’ll need you to book by the afternoon on your desired date – we need to take the meat out of the refrigerator and let it rest for a few hours.
What:
Fettschnitzel January and February
When:
January and February, Tuesday through Thursday.
Starts January 16th, 2024
Arrival at 6:30 or 9:00 p.m.
February 6, 7 & 8, 2024
February 13, 14 & 15, 2024
February 20, 21 & 22, 2024
February 27, 28 & 29, 2024
Price:
€ 43.00 per portion (including 19 % VAT) including Brita filtered table water – sparkling & still
If you’re ordering our entire menu you can come whenever you want and stay as long as you want. (Arrival between 6:30 and 9 p.m.. Just book the Fettschnitzel with supper.)
If you’re bringing someone who is vegan or vegetarian or who has other special dietary requirements, they are more than welcome and we’ll make sure they won’t go home hungry – promise!
Registration:
At the latest by the afternoon of your chosen day. Reservation online or by email ().
Drinks:
Our drinks menu is vast, our cellars full, and we’re always happy to recommend something – we’ve got our choice of bottles lined up and ready! There are alcohol-free options too, such as Stefan Vetter’s quince juice with roasted hay.
Fettschnitzel Reloaded 2024
If fat isn’t your kind of thing, this isn’t for you. But if you are into all things greasy, rich and, lardaceous, look no further – this coming January marks the return of our infamous “Fettschnitzel”, which we’ll be frying up Tuesday through Thursday from the 16th until the end of February.
Cut from the leg of an Erdhof Seewalde pig, our Fettschnitzel gets to mature for four weeks before we slice it into thick slabs, pound it lightly and cover it in Domberger bread crumbs. There is a rather large chunk of fat on it, too, but that is the exact opposite of a problem as it brings out a wealth of spectacular flavours. And because that still isn’t enough fat, we’ll also be serving it with a thick pork fat mayonnaise with Avaa Verjus.
We’d hate for you to go home hungry or otherwise unsatisfied, so be sure to have a look at our current menu to see what else you might like to have alongside your Fettschnitzel. (Please note that our menu might change daily.)
Please note:
It is important to us that we serve you a schnitzel of the highest quality. For this reason, we’ll need you to book by the afternoon on your desired date – we need to take the meat out of the refrigerator and let it rest for a few hours.
What:
Fettschnitzel January and February
When:
January and February, Tuesday through Thursday.
Starts January 16th, 2024
Arrival at 6:30 or 9:00 p.m.
February 6, 7 & 8, 2024
February 13, 14 & 15, 2024
February 20, 21 & 22, 2024
February 27, 28 & 29, 2024
Price:
€ 43.00 per portion (including 19 % VAT) including Brita filtered table water – sparkling & still
If you’re ordering our entire menu you can come whenever you want and stay as long as you want. (Arrival between 6:30 and 9 p.m.. Just book the Fettschnitzel with supper.)
If you’re bringing someone who is vegan or vegetarian or who has other special dietary requirements, they are more than welcome and we’ll make sure they won’t go home hungry – promise!
Registration:
At the latest by the afternoon of your chosen day. Reservation online or by email ().
Drinks:
Our drinks menu is vast, our cellars full, and we’re always happy to recommend something – we’ve got our choice of bottles lined up and ready! There are alcohol-free options too, such as Stefan Vetter’s quince juice with roasted hay.