Served with homemade egg pasta. Mushrooms are called here Schwammerl, they looked and tasted like button mushrooms.
The schnitzel is from a certain pig breed that is local to this area. The restaurant has a kitchen that uses mostly regional and seasonal products. The food quality is high.
The Schnitzel was very lightly breaded and panfried. Fresh mushrooms sauteed in a creamy sauce were on top of the 2 schnitzel.
A huge portion of freshly made pasta was beside them, filling the plate completely.
I had an Austrian special soda with it: Almdudler. A herb soda, I love since the time I was here as a kid in holiday.
