Walking into Old Heidelberg is like being transported to a small cottage in the German countryside. The wooden details, stein-lined mantles, lit fire place and Dutch windows give this German eatery its cozy charm. Warm, sweet aromas of home-made red cabbage and slow cooked stews fill the air and ignite the senses. With nothing like it for miles, regular patrons travel a great distance to get their hands (or mouths rather) on the traditional specialties served up by the house Chef, born and raised in Hamburg Germany.
The menu boasts a large selection of dishes, names hardly pronounceable, listed thankfully in German and English. One favorite dish, The Bavarian Pork Shank or ‘Bayerische Schweinshake’ -the size of a small baby- is slowly roasted and served with mashed potatoes and sauerkraut. Also well received are the Schnitzels, offered in several variations. Jager style is with mushroom and gravy and Schweizer is topped with tomato and Swiss, just to name a few. Other specialties include Bratwurst and of course, the Spatzle.
Old Heidelberg is known for their traditional style Spatzle, an egg noodle dish that dates back to the medieval ages. It is popular in Northern Europe and can be prepared both savory and sweet. At the Old H, they offer it Kasepatzle style with a variety of melted cheeses and topped with caramelized onions, or as a side, simply pan fried and tossed with butter.
Our meal began with two sky-high, .5 liter beers, served in their respective glasses. There are three carefully selected house brews on draught and 29 German bottled beers to choose from, ranging from Pilsners to Hefe Weisins, and four, craft bottles. Whether you like hoppy, wheat, pale or malt there is surely a brew to fit any taste.
Locally baked German Rye bread, sliced thick, is placed on the table and once devoured, hastily replenished. We ordered the Holsteiner Shnitzel, a boneless and breaded, perfectly pan-fried veal cutlet served with two fried eggs and generous servings of red cabbage and spätzle. Our second dish was the Rindergulasch; a hearty, home-cooked stew served with diced beef and mashed potatoes. Each plate was decorated with a pinch of paprika and cumin, the perfect dash of color and optional flavor to compliment the dishes. The red cabbage, a German trademark, was the perfect balance of sweetness with a hint of clove to offer depth and mild spice.
Locally baked German Rye bread, sliced thick, is placed on the table and once devoured, hastily replenished. We ordered the Holsteiner Shnitzel, a boneless and breaded, perfectly pan-fried veal cutlet served with two fried eggs and generous servings of red cabbage and spätzle. Our second dish was the Rindergulasch; a hearty, home-cooked stew served with diced beef and mashed potatoes. Each plate was decorated with a pinch of paprika and cumin, the perfect dash of color and optional flavor to compliment the dishes. The red cabbage, a German trademark, was the perfect balance of sweetness with a hint of clove to offer depth and mild spice.
We watched as other diner’s dishes floated to their tables, several monstrous shanks among them, hungry eyes eagerly anticipating their arrival. The ambiance was light and warm and all patrons, middle aged and older, seemed to be enjoying their meals. In the winter season Old Heidelberg the living room- style dining area can seat 50, though in the summer they open their outdoor patio and biergarten, tripling in size and shifting in dynamic. They host a well known Oktoberfest three weekends in September featuring traditional music, food and family entertainment, and throughout the winter offer weekly specials such as the Tuesday night buffet which is great for those who would like to sample a little of everything.
To finish the meal we opted for dessert, chocolate was the general consensus. We chose the chocolate mousse bowl, a half globe of fluffy mousse enveloped by a thick layer of dark chocolate and rolled partially in walnuts and a toffee crunch. It was the perfect end to our casual, fine-dining experience. The menu was a bit pricey with no entrée under $20.Though you are paying for a genuine atmosphere and sophistication based in tradition. A visit to Old Heidelberg is well worth it, for a special occasion or a weekly feel-good meal.
Old Heidelberg, which has been voted Best German Restaurant and Bavarian Beer garden in New England, is a sweet and sincere truly- German tavern and a great place to enjoy an ethnic, traditionally prepared meal.
55 Stony Hill Road, Bethel CT 1860
#203-797-1860
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