Paul and I are pretty adventuresome diners. The biggest obstacle for both of to overcome is slimy texture. Just can‘t do it! In advance of coming here, I did some research on local specialties so that we could give them a try. I have now checked three items off the list - pickled herring, Labskaus, and Kabeljau.
 |
| Labskaus - Blokbräu Brauerei |
Labskaus is a Northern Germany specialty that looks like beef tartar with an over-easy egg on top. It‘s actually a combination of mashed potatoes, “corned beef”, onion and assorted spices. Served warm along with mini-gherkins and herring, it was delicious.
Just down the street from us is Ristorante Italiano da Elena. A small 30-ish seat restaurant serving pizza and really awesome pasta. Deciphering the Italian menu was a bit difficult and somehow we both ended up with different pastas with shaved truffles. Yum! Paul‘s ravioli were probably 2x2 inches and filled with a cheese mixture. My linguine had a very light sauce topped with Trüffel shavings and it was sooooo good.
 |
| Königsberger Klopse |
The small city of Schwerin had a fairly large number of restaurants in the city center. Saturday rather than Friday seems to be the night to go out because the restaurants were full on Saturday evening. We ended up downstairs from our hotel at the Weinhaus Wöhler for some traditional German food. I tried the Königsberger Klopes with Kabeljau, primarily because it‘s one of the foods I had read about in my German cooking magazine. I‘m not sure what was in it other than cod, but it was very tasty. I‘ll have to find a recipe and try to reproduce it at home.
ReplyDeletethanks
good articles--keep them coming.