Friday, September 15, 2006



It's fun how different food is just three hours away. Here's some of the food we ate in Fussen, Germany...

My strategy is two-fold. First, I like to order local specialities. Second, I like to order anything I can't translate. This dish met both criteria. It's called Allgäuer Krautkrapfen, which obviously contains sauerkraut. But I actually ordered a different special that I couldn't translate. Since I didn't know what I had ordered, I just ate this one and figured it out later. I didn't think I liked sauerkraut, but it was delicious! So much so that I ordered it again later in this next dish, Knödel mit Kraut.

This was also very delicious, the knödel being made of potato and speck, I think. Both meals were served at the top of different gondolas, which is where I've been getting all my good meals lately. I see more hiking in my future.

inside the Germknödel ... breakfast

Lastly, the sweet stuff. The first is the inside of the Germknödel, pictured at the top. The name didn't sound very appetizing. But I had seen it on every menu during our trip so it had to be tried. It was good, if not great. It was a steamed bun filled with a plum paste (so weird, I expected chocolate or custard), surrounded by a vanilla custard sauce, topped with Mohn, which translates to "poppy" but it wasn't quite poppy seeds.

The second is fresh apple strudel with ice cream. You can get this in lots of places but it gets special billing because it was served as the main dish in an elaborate breakfast spread done by our hotel. Being on vacation means ice cream for breakfast - yum yum!


Anonymous said...

Hi, I am happy that you like German food :-)
Just for your information: 'Kraut' is not necessarily 'Sauerkraut'. In the South of Germany they use the word 'Kraut' generally for cabbage. Sauerkraut is white cabbage, cut in stripes, gently mashed and together with salt and eventually vinegar approx. 5 weeks soaked in a closed ceramic jar. I wish you fun while experiencing more European food!

Anonymous said...

The 'plum paste' is called Powidl and is delicious...when of good quality. And the Mohn on the Germknödel is usually ground and roasted poppy seeds mixed with sugar. one of the very few things i miss from Austria.

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