Authentic Old World Cuisine

A Delight For

Café Little Europa Customers

The exterior of Café Little Europa at 457 Federal Road in Brookfield is simple — a brown clapboard building with a bright blue and white awning shading the front picture window — but the rustic wooden front door opens into an inviting waiting area, painted a sunny yellow, and then into one of two dining rooms where elegant old world cuisine prepared by owner Manuela Young and her staff awaits diners seeking an international experience.

Opened in October 2006, Café Little Europa is self-trained German chef Manuela Young’s means of sharing good European food, she said. A kindergarten and preschool teacher with 20 years of experience, she had known for a long time that she would one day open “either a little restaurant or a bakery,” she said. “It is impossible to get good pastries here in America,” added Ms Young, who along with head waitress Harriet Gelderman makes the desserts at Café Little Europa. “The difference is, our pastries are not oversweetened, like so many you find,” Ms Young said.

The main dining room provides seating for nearly 40 customers at tables for two, four, or six. Windows dressed in lace valances, and cheerful floral tablecloths on every table brighten the rooms paneled in a dark wood finish. At one end of the room is a large fieldstone fireplace that, in colder months, casts a warm glow throughout the room, an atmosphere that is repeated in the homey décor of European-style pottery and knick-knacks set on sideboards and hutches in the dining rooms.

The back dining room is especially appreciated by the families that frequent Café Little Europa, for it is here that the former preschool teacher has set up a play area for young children in one corner of the room. “It was almost impossible for me not to do something for the kids,” laughed Ms Young. “This way, the adults can have a leisurely meal while the children play.”

But before diners dig into finales like old-fashioned plum cake with almonds, mocha torte, apfel strudel, or a rich German chocolate cake with coconut, there are tempting appetizers and main courses from all over Western Europe to please the palate.

Start the meal with classic crisp potato pancakes, or indulge in liverwurst bites. Or begin the meal with a cup of the soup of the day, made on premises and reflecting the old world cuisine that attracts customers from all over the region.

Joining chef, Greek, and garden salads are more unusual salad offerings for light diners, or to accompany a meal. The Stadtwurst mit Musik features a special German bologna, and tomatoes and onions marinated in the house dressing, served with crusty bread. The half of an avocado filled with chopped and seasoned tomatoes is a Russian-style dish that has great appeal to diners, said Ms Young.

At lunchtime, a long list of sandwiches includes the popular smoked German prosciutto baked with Swiss cheese and served on a French baguette with lettuce, tomatoes, and cucumbers. Also big with Café Little Europa diners is the roast beef sandwich. That deviates from the usual with its topping of homemade horseradish dressing. It is that same horseradish dressing that makes the Tuna Lars sandwich stand out from any other in the area, said Ms Young. Served open-faced on pumpernickel bread, as is typical in Europe, is the German liverwurst sandwich with mustard and pickle, and many customers return for the Milano wrap — layers of turkey, ham, and Swiss cheese with pesto. Sandwiches are available on a choice of whole wheat, white, multigrain baguette, or dark pumpernickel breads.

Diners will appreciate that Café Little Europa uses salt judiciously when cooking. “Salt is not a spice or seasoning,” emphasized Ms Young. “We want the real flavors of the food to come through.”

She is particularly proud of the Schnitzel dishes served at the Café Little Europa. Schnitzel Holstein is a breaded veal cutlet with a fried egg on top, with capers and anchovies; chicken schnitzel, a breaded chicken cutlet with vegetables and spaetzle (tiny noodle dumplings); and the Jaeger schnitzel, features a red wine and mushroom sauce, and is served with spaetzle and vegetables.

German sauerbraten, an eye round in a red wine and vinegar marinade seasoned with juniper berries, German pork roast, and Kassler (smoked pork chops), are dinner favorites, as are the chicken paprikash, and stuffed cabbage with goulash. Swedish meatballs with lingonberry jam pleases many of the regular diners, while fish lovers find offerings such as the Flensburger salmon cakes a delight.

Vegetarian customers can choose from pasta primavera, mixed vegetables in a light garlic sauce, or the rich cheese spaetzle with red cabbage or sauerkraut.

Before they settle down to play in the children’s corner, little eaters can choose from items that include a German “Wienerle” or a sandwich of peanut butter and Nutella — the chocolate hazelnut spread revered in Germany.

Several beers from Germany, the Czech Republic, and even Croatia are available to complement the meal, or choose a wine from Italy, California, France, or Germany. A wide selection of German Rieslings are ideal for many of the main courses at Café Little Europa. During the cooler months, check the Café Little Europa website, cafelittleeuropa.com for Sunday evening wine tastings, and for the many other musical and dining events scheduled during the year.

Café Little Europa, at 457 Federal Road in Brookfield, just north of the Route 133 intersection, is open Wednesday through Saturday from 11:30 am to 2:30 pm for lunch, and from 5 to 9 pm for dinner, and on Sunday for dinner only, from 5 to 9 pm. Reservations are recommended for weekends. To reserve a table or for information on catering and parties, call 203-740-2547. For more information and a complete menu, visit cafelittleeuropa.com.