Responses to amurleopard42's Review

Respond to Review of Zauberkessel
by amurleopard42

Review: We read about Zauberkessel in a very positive review in the veggie magazine "Kochen ohne Knochen" and decided to visit. We were fascinated by the unique atmosphere (as described in the previous reviews), the friendliness and unobtrusiveness of staff, and the delicious food. Atmosphere: not only does the interior, lighting (only candles and gas lamps), cutlery and crockery look authentically medieval -- even staff is dressed in an ancient way and speaks as if they were from a different time. Furthermore, the menu affectionately describes every dish in an old-fashioned way, referring to the "new world" for ingredients that were not known in the Middle Ages. Menu: the regular menu includes an ample choice of starters, soups, salads, main dishes, desserts, soft and alcoholic drinks -- most of them with fancy names such as Vorkoster (taster), Trunkenbold (drunkard), Hofnarr (jester). There was an additional daily menu on the table. The cuisine is not purely medieval-European -- though there are imitations of classic meat dishes, such as seitan-based schnitzel. In addition, the menu borrows from different cuisines, e.g., Asian (grilled tofu skewers) and Mediterranean (ratatouille with mashed potatoes). However, we don't know whether (and how often) the menu changes. We were told that all food and drinks are vegan except for the mead (which obviously contains honey). Our food: starters were "Vorkoster" (freshly baked, still hot, white flatbread with a large helping of roast-onion lard) and "Trunkenbold" (deep-fried battered vegetables with salad and two tasty dips; a bit similar to Indian pakoras, but the batter is a traditional beer batter). This was followed by the mains "Hofnarr" (seitan-based schnitzel with mushroom sauce, peas+carrots and steamed potatoes) and "Mitgard" (rice patty with very tender green beans and roast potatoes; patties can alternatively be based on soy or Gr√ľnkern -- unripe spelt grain). There was only space for one dessert, which was Konkavelite, an apparently medieval custard based on almonds and cherries, topped with caramel sauce. For drinks, we had hot elderberry juice and two fruit wines (cherry and blueberry). Everything was delicious and filling -- we had to roll our way out when we left. ;-) Extras: there is a medieval store next door and a donation box for the animal protection society mentioned here before. Conclusion: highly recommendable for a dinner for two or a company outing. Reachable by train and bus.

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