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Micha Micha

Micha, the cook

He grew up in the Ruhr area in North-Rhine Westphalia. At the age of 14 he started to help out in the little restaurant of his parents. That's where he learned the basics of home cooking. His Curry sauce for example, is made according to an old recipe from Micha's mom. Other sauces, like the Peppercorn and the Falkenstein sauce are new creations. 
Micha takes pride in his cooking to be authentic from the area he comes from. The "Ruhrpott" was characterized by coal mine and steel industry. People there prefer simple, hearty meals that fill up the hungry belly but have to taste good too. 
Micha cuts the meat himself. He is a butcher, what makes you half a chef in Germany. You can be sure that you always get a fresh piece of meat. Micha would never put anything on your plate that we wouldn't eat ourselves.

 

 

 

 

 


 

SilkeSilkeSilke, waitress
She grew up close to the Danish border way up in northern Germany. After moving to the Ruhr area with Micha, they took over the little restaurant of his parents. There she learned to take care of customers and preparing salads and other sides. With the help of an old friend from Germany, a retired chef, she created the famous potato croquettes.
Silke always tries to make your stay at Haus Falkenstein pleasant. She wants to make you feel at home and well taken care of. 

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Red - Ruhr Area
Pink - Northrhine-WestphaliaRed - Ruhr Area Pink - Northrhine-Westphalia   


Coal mine symbols, typical for our areaCoal mine symbols, typical for our area
In 2009 they moved to Lougheed, Alberta, Canada and opened their restaurant Haus Falkenstein at the Lougheed Hotel.

In March 2016 Haus Falkenstein opened the doors in Edmonton.

We represent the Ruhrpott (Ruhrgebiet) area and serve authentic Ruhrpott cuisine. We are not a Tourist restaurant from Bavaria. What you find on the menu and the way we cook, is common for the area we are coming from. Canned mushrooms are normal, processed cheese as well. The only difference is, that we are serving fresh pan-fried Schnitzel. In Germany they are now using deep frozen Schnitzel for the deep fryer but we do not agree with that way. We do it, like our parents and grandparents did it. It is very common in our area, to eat the Schnitzel with a homemade sauce. Like Jägerschnitzel, Zigeunerschnitzel, Falkenstein Schnitzel (with a creamy chanterelle sauce), Schalke Schnitzel with a Westfalian curry-sauce or Pepperschnitzel (Peppercorncreamsauce). One of our specialties are the homemade potato croquettes and they are going excellent with one of the sauces. We do not serve Spätzle, as not many restaurants in Germany have it on their menu except in the Schwaben area (a very small part of Baden Württemberg) and in busy tourist areas. Some people associate Spätzle with the whole country of Germany, but sorry, that is not how it is. The same would be, saying that Ontario is Canada and nothing else. Most of our spices, the white asparagus, the green peppercorns, the chanterelles are our own Germany import as these items are not available in Alberta.

We are hoping that you enjoy the food we are serving as it cannot be more authentic.
If you have any more questions, please ask Silke.