It has been a long time since I visited Nurenberg in Germany, the birthplace of Albrecht Durer and Hans Sachs.
But it is never too late to reminisce and retrieve from memory an exceptional experience of traditional regional food served in an unassuming but warm dining room in Bohm’s Herrenkeller, a restaurant and pub located centrally, in Theaterstrasse.
A natural choice in this “regional” cuisine would be sausages.
We started with a very light and tasty sausage dish: “Saure Zipfel”.
It is bratwurst steamed in broth with vinegar, onions and spices.
The light dish was followed by “Bratwürste auf Kraut”, Grlled Bratwurst on sauerkraut, served with dark bread and hot mustard.
A dish that must follow the light, almost etherial zipfel.
I somehow managed to contain the urge to have the same sausages again and again, and proceeded to taste a roast pork dish.
Ofenfrische Schweineschäufele mit Kloß, Roasted pork shoulder served with a potato dumpling.
I did not regret it.
But in a sense I did.
Because I could hardly move after the meal.