"This cozy restaurant proves yet again that any cuisine — even hearty German fare — can be successfully and deliciously veganized. The daily special, a luscious nut roast, was topped with gravy and accompanied by red cabbage and two beautifully browned dumplings. The latter also appeared on the Bauernschmaus, or farmers ' feast, along with sauerkraut, one Maultasche (a kind of local ravioli filled with minced vegetables), and caramelized onions. Spätzle green with spinach is another traditional favorite rendered suitable for vegans here, and the infamous schnitzel is on the menu too, made not from veal but butternut squash. As our visit was in October, pumpkin was put to good use in a soup with apple (pictured), a stew with lentils, and a tomato sauce over noodles, as well as an alternate filling for Maultaschen. Other cuisines were represented with a Thai curry, a spicy chickpea-sweet potato goulash (also pictured), and bruschetta garnished with arugula pesto, tomatoes, olives, and peppers. In addition to their own take on the pumpkin latte, several inventive flavors of nice cream, such as quince, sour cherry with rosemary, chocolate buckwheat, and apricot with cardamom, were available. Rounding out the list of desserts were two homemade cakes: carrot and Zwetschgen, or plum — extremely popular in autumn — each served with dairy-free cream."
