Chanterelle Mushrooms the second evening at the Hotel Restaurant. I wanted to enjoy them once again.
I started my dinner with a typical soup from Southern Germany, a beef broth with a couple of different dumplings and pasta inside. Some call it a Wedding Soup.
The pork steak was from a local farm organic surced and 1 1/4 inch thick. Great quality. After pan frying it, it was topped with chanterelle mushrooms and a good helping of cheese. Melted and served with handmade Spatzle, a soft dough pasta.
A side salad came with the main dish.
To splurch I ordered vanilla ice cream with Baileys Cream Liqueur.
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