Then last year and this one we found ourselves spending a few cold February days days for work in a small town in Bavaria, Parsberg (located between Regensburg and Nuremberg).
Where you can't miss the Hirschen Hotel
which not only is spoilingly comfortable and relaxing but, even more crucially for us, serves warmly satisfying Bavarian home cooking.
They do their own butchering - you can see their butcher and delicatessen shop on the left of the entrance - and even brew their own beer.
We are not great beer appreciators but we must say that on this occasion, in this below zero temperature, with this food, a few litres of sweetish, dense Weizenbier (beer with malted wheat - more than 50%) went through us very pleasantly.
There were, of course, the unmissable sausages and krauts and potatoes
everything of high quality, the veggies and the meat, and cooked as they ought to be cooked.
But also other items on the menu
Grandma serves the succulent pork, kartoffel and krauts from a tray:
She tells you you must absolutely try the beautiful sauce (at least this is what we think she said, as we don't speak a word of German):
and whatever she said it was indeed intense, not too heavy and ideal to elevate the rest of the very good ingredients.
We said it was below zero, we needed calories to survive, so what better to finish than homemade apple fritters?
(the compoted berries, plums and assorted fruit were also top notch).
It's so beautiful to eat traditional food cooked simply and properly and with care in the choice of materials, with flavours that tell a story and go far back in time.
There's also great generosity at Hirschen, we haven't told you about the enormous variety and quantities of pickles, nuts, seeds, jams, charcuterie, cheeses and of the wonderful teutonic breads, all available to the guest who goes for the buffet lunch or dinner or who takes breakfast.
Even coffee was almost OK: what more can we say?
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