From The Dining Car

I love traveling on the trains here in Europe, and though they aren't as punctual as I would have expected, I like the amenities you'll find on a relatively ordinary train in Germany.

One of those amenities may seem like a throwback to annother era--the printed menu. It's a nod to days of yore, perhaps, but fascinating both to the hungry passenger and the captive audience.

The photo at right comes directly from my menu and shows a few of the offerings on a train I took today. Each main course was served with a drink and came to 10.60 euros. Train prices are high, so whenever I can, I take my own sandwiches--drinks too. Mr. Bingley, take note!

But you certainly can't fault the selection on board, everything from Italian pasta to American chili (both very popular here in Germany) as well as traditional Germany sausages with potato salad (heavy) and a big green salad with chicken breast (light).

Beverages run the gamut from soda to beer to coffee, and water, (yes, you must pay for water), is only slightly less expensive than a Pils.

If none of the main courses appeal, there are sweets to tempt as well. Cake and coffee is a tradition here in Germany, especially on Sundays, but any other day too if there is time. And on the train, there's always plenty of that.

--Tracy Schneider

Menus for
Chez Panisse

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Another Day, Another Kndel

Photo by B. Schilperoort

When I saw Semmelkndel mit Pfifferlinge, (bread dumplings with Chanterelles), on my menu yesterday, I just couldn't pass it up. Only days ago I wrote about another traditional Kndel, Leberkndel, and I have been on a mission ever since to try as many kinds of German dumplings as I can. The fact that this Kndel was served with Chanterelle mushrooms was just icing on the cake. I love the seasonality of food here in Germany, and mushrooms have now moved into the forefront of seasonal cuisine.

Last fall, when we moved to Germany, every menu touted something (or more often many things) made withpumpkin. Then roast goose appeared just before the holidays and lasted throughout the winter months. Chestnuts appeared too, and then they were gone. White asparagus was everywhere in spring. Most restaurants even had a special asparagus menu that ran from the end of May through June. Strawberries appeared, and then disappeared. Now it's the mushroom's time to shine. Boxes of Chanterelles, beautifully displayed, are a common sight right now at the open-air markets.

TheSemmelkndelpictured above tasted like Thanksgiving bread stuffing, only this stuffing had been formed into a ball. What's not to like? Sauced with sauteed Chanterelles, onions, scallions and cherry tomatoes, it was the perfect precursor to Autumn weather. And though I ate it in 95 degree fahrenheit weather, I didn't mind it at all.

--Tracy Schneider

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Mix and Mingle Piano Piano

When my sister visited us in Germany, we took her to the city of Mannheim, where she was surprised to see a Vapiano on the main square, just opposite the famous Wasserturm. I had never heard of Vapiano, a new wave of Italian restaurants offering made-to-order pizza and pasta dishes in an upscale cafeteria setting. But it's no wonder that she has. My sister lives and works in the Washington D.C. area where Vapiano has six outposts.

Vapiano is perfect for D.C.'s after-work crowd of young professionals who want to eat and drink, mix and mingle, and also easily keep separate tabs. But Vapiano is in fact a German company. The restaurant chain got its start in Hamburg in 2002, and there are over 50 Vapiano restaurants now in Germany alone.

When you enter the restaurant you're given a menu and a chip card, a credit card of sorts. Once you've chosen what you'd like to eat--pizza, pasta, salad--you find the counter serving those dishes and wait your turn to order. The dish is prepared right in front of you, and the amount is charged to your card. You go back for as many dishes as you like, as well as drinks, antipasti, dessert. Before you leave for the night, all the charges on your card are added up and you pay your bill.

Vapiano, which translates from the Italian into "go slowly," is expanding rapidly. There's a Vapiano slated to open in Miami at the end of August, with restaurants in Los Angeles, Chicago, New York and Orlando slated for 2013. And that's just in the U.S. There are eight more planned for Germany in the next twelve months.

Have you been to Vapiano? Where do you go to eat and drink, mix and mingle?

--Tracy Schneider

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