Gasthaus zum Riesen

Description:

• Although this restaurant is associated with the hotel above, it is run separately at a nearby address, lying 90m (300 ft.) away. Inside, the dining room is an antique that often features old-fashioned dishes, such as bear steak, imported from Russia. From the kitchen come such German granny favorites as either potato soup or liver dumpling soup, as well as a dish that we've seen in no other restaurant in Germany, Ochsenfetzen ("torn-apart ox"). This delicacy -- the subject of many articles in culinary reviews and based on authentic medieval scholarship -- uses brisket of beef marinated for 2 weeks in marinades that change every other day. You can also order such rib-sticking fare as loin of pork with mushrooms, or a platter piled high with pork filets, turkey filets, German sausages, rösti (hash browns), and freshly made salads. Most diners order freshly made crepes or ice cream for dessert.

• © Frommer's 2013