Classic Plates, Made the Right Way

Hearty is the soul of German Grille—time-honored recipes, honest ingredients, and plates that satisfy. Our kitchen leans into crisp pan-fried schnitzels, slow braises that fall apart at the fork, and hand-tossed spätzle crowned with golden onions. Sharp mustards, bright pickles, and fresh salads keep every bite balanced.

Come hungry, share freely, and pair it all with a stein from the beer garden for the full Bavarian mood.

House Signatures

• Schnitzel (pork or chicken) — hand-pounded, breaded crisp, finished with lemon; add Jägersoße (mushroom gravy) or Rahm (creamy pan sauce).
• Schweinshaxe — crackling pork knuckle, caraway jus, braised red cabbage, potato dumplings.
• Rinderbraten — beer-braised beef, roasted root vegetables, horseradish cream.
• Käsespätzle — hand-tossed egg noodles, alpine cheeses, browned onions.
• Trout “Müllerin” — lemon-parsley brown butter, herbed potatoes, cucumber salad.

From the Sausage Grill

Grilled to order, served with sauerkraut, onions, and our trio of mustards.

• Bratwurst — classic, peppery, perfect with a Helles.
• Käsekrainer — cheese-studded and extra juicy.
• Knackwurst — smoky snap and savory finish.
• Currywurst — sliced, with warm curry ketchup and fries.

Sweet Finishes

• Apfelstrudel — warm spices, vanilla sauce, toasted almonds.
• Black Forest Cake — kirsch-soaked cherries, chocolate, whipped cream.
• Kaiserschmarrn — torn pancake, plum compote, powdered sugar.

Beer Pairing Notes

Match the malt to the moment:

• Pils for schnitzel and pretzels—cuts richness, stays crisp.
• Dunkel for roasts and sausages—echoes caramelized edges.
• Weissbier for trout and salads—lift from citrus and clove.
• Märzen (seasonal) for pork knuckle—smooth malt backbone.