Since lunch was on the light side, a welcome early dinner came in a typical German autumn fashion at Augutinerkeller …
Seasonal menu (for @rotuts) …
We opted for the venison “medailons”, which were too thin, but quite tasty and tender. Served with hazelnut Spätzle, an idea I need to replicate at home.
Much better was the classic roast duck, which is always on the menu and never disappoints.
All chased by the Willi Wutz, made from pear schnapps (Williams), pear juice and a ball of pickled pear (hiding in the cloudy goodness).
No complaints and a pretty good sleep afterwards, too 🤗
