Heidelberg Restaurant

Sauerbraten

The flagship pot roast braised in vinegar marinade with a distinctive gingersnap gravy — deeply savory, slightly sweet, and impossibly tender after its long slow cook

Wiener Schnitzel

Properly pounded veal cutlet breaded and fried to a thin, shatteringly crisp finish — served with lemon and a side of spaetzle

Spaetzle

Hand-made egg noodle dumplings sautéed in butter — soft, slightly chewy, and the ideal vehicle for soaking up rich German gravies

Bratwurst

Classic German pork sausage grilled until the casing snaps, served with sauerkraut and mustard on the side

Red Cabbage

Slow-braised sweet-and-sour rotkohl that's been cooking the same way since the restaurant opened — an essential accompaniment to any schnitzel or sauerbraten order

Black Forest Cake

Schwarzwälder Kirschtorte layered with kirsch-soaked chocolate sponge, whipped cream, and tart cherries — a proper rendition of the German classic

Draft Beer (Steins)

German lagers and dark beers on draft served in proper liter steins — the room is built around this experience

Pretzel

Pretzel

Goulash