The menus here are rarely extensive – but they usually feature exactly what the local area has to offer. Here’s an overview before we take a look at the individual restaurants.
🍽 Classics on the plate
- Schäuferla – the Franconian highlight: pork shoulder with a crispy roasted crust, served with dumplings, sauerkraut and a rich brown sauce.
- Roasts – from pork and marinated roast to venison and wild boar; in autumn, game features particularly prominently on the menus.
- Grilled sausages – finely or coarsely minced, just as popular as a pub meal as they are for a quick bite to eat.
- Snack platters – homemade sausage, Pressack, ham, cheese, Grupfta and farmhouse bread, accompanied by a suitable Seidla.
🐟 Fish and seasonal specialities
Carp and trout are particularly important in Franconian Switzerland, as clear streams and traditional fish dishes are a hallmark of the region. Depending on the pub, locally sourced fish is served as fillets, whole, ‘blau’ (lightly fried), in beer batter or ‘Müllerinnen-Art’ (a traditional style). Carp is the classic choice during the months containing the letter ‘r’, whilst brown trout and char are often also on the menu.
