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A little information about what we serve......

  • It is common in Germany to serve canned mushrooms, as we did in our restaurant there. We continue this here in Canada, as we want to keep our food as authentic as possible. You can get fresh fried mushrooms though, please let your server know (+ $4.00)
    That is no option for the Jägersauce though, as it is already made.
  • Our main spices are imported from Germany. That costs quite some money for the postage, which we gladly spend to make "the real deal" for you.
  • We use Kraft Singles cheese. It melts fast and the taste fits perfectly to the other toppings.
  • Our potato salad is homemade. It is mayonnaise based and contains pickles, onions and eggs. We serve it cold.
  • Gluten free: Sausages, fries (we have separate deep fryers), Sauerkraut, Red Cabbage
    We can let the breading off of the meat, it will shrink a bit then. If you are celiac, please keep in mind that our Schnitzel are hand breaded and we can not 100% guarantee that there isn't a crumble anywhere on your Schnitzel. 

Goulasch soupGoulasch soupThe Goulasch soup is a creation of Micha. Bell peppers, onions and spices give it the "pep" it needs. Beef, pork and mushrooms make it complete. 

CurrywurstCurrywurstThe "Currywurst" is a typical lunch food in the Ruhr area, fast to eat "on the go" as the sausage is cut in small pieces. So it makes an easy to share appetizer in our restaurant. In Germany it is served with a piece of white bread. It is not toasted, so you can enjoy all of the sauce without changing the taste. You could get a few fries with it too. Germans like their mayonnaise with the fries and the combination with the curry sauce is delicious!

Frikandel speciaalFrikandel speciaalDutch appetizer: "Frikandel speciaal"

Skinless sausage, deep fried then cut open and filled with raw onions, curry ketchup and mayonnaise. Typical for the Ruhr area too, because it is quite close to the Netherlands.

SchnitzelSchnitzelAll our Schnitzel are hand breaded and freshly pan fried.
The Falkenstein, Holstein, Pepper and Shrimp sauce are made to order. We don't use powder for our sauces, the broth is made from scratch. That's why we don't have "gravy" for fries. 
Schnitzel is a common dish in the whole country. You'll find mostly Jäger, Zigeuner, Wiener style or Hawaiian Schnitzel in German restaurants. We have way more variations, we hold the Guinness world record for 347 different kinds of fresh pan fried Schnitzel. The good thing with pork is, that you can put anything you like on top.  

The Jägerschnitzel is our bestseller. In Germany it is absolutely normal to use canned mushrooms.  The recipe for the sauce is an old German one, adapted to the Canadian taste. The bacon is not a common ingredient for Jägersauce, but we know that "everything is better with bacon". 

ZigeunerschnitzelZigeunerschnitzelThe Cream Zigeuner Schnitzel is another classic German one. The sauce is home made, another yummy creation of Micha. In Germany you can buy big buckets of really good Zigeunersauce in wholesale stores. In Canada it has to be made from scratch. The actual sauce is Micha's second attempt, the first one got way too spicy. Now it is a nice, more sweet and sour sauce, especially loved by our German customers.

Wiener Style SchnitzelWiener Style SchnitzelSometimes less is more. For the pure Schnitzel taste,  try our Wiener Style Schnitzel. Just with a slice of lemon on the side. 

Pfifferlinge / ChanterellesPfifferlinge / ChanterellesOur house specialty: Pfifferlinge. Delicious chanterelle mushrooms (our own import from Germany) in a creamsauce with bacon and onions. Served with our home made potato croquettes and Caesar's salad.

Fischer SchnitzelFischer SchnitzelIn Germany eggs are not a typical breakfast food. We like them on our Schnitzel. The good thing is, it works with almost everything. This one has fried onions and bacon with the eggs. 

Haus Falkenstein is famous for the handmade potato croquettes. In Germany you just buy a bag of frozen ones, here in Canada they have to be made by hand. Every single one is hand breaded and separately frozen before it gets deep fried to perfection.