Germany Is Just Down The Road At Old Heidelberg

The scent of tangy sauerkraut and roasting meats fill the air when the door to Old Heidelberg Restaurant on Route 6 in Bethel swings open. The main dining room is to the left, where tables set kitty-corner to each other are topped with linen squares of gentle hues. A small fireplace hugs the paneled wall in one corner, and the mantel holds a collection of beer steins. To the right is the Riesling Room, most of which is occupied by a large table for parties of ten to twelve diners. Wooden beams crisscross low ceilings, and sunlight streaming through the European-style multipaned windows brightens the rooms during daylight hours. The comforting atmosphere has been attracting diners for many years, most recently under the management of Alex Tucker. Mr Tucker took ownership of Old Heidelberg in September 2011, and credits the knowledgeable staff he inherited with helping him to continue and grow the reputation for which Old Heidelberg is known.

“The staff is tremendous,” said Mr Tucker. Chef Uwe Moeller has served as executive senior chef at the restaurant since its inception nearly 20 years ago, turning out the Bavarian dishes for which the restaurant is well known. Chef Uwe is assisted by Hilda Hoffman, the general manager for nine years.

“This place has a devoted fan base. People come here because they feel like they are at Grandma’s house,” said Mr Tucker.

Weiner Schnitzel is probably the most familiar German food item on the Zagat-rated menu, for American diners. The meal of a lean, boneless piece of pork “dredged in fresh egg wash, covered with the finest bread crumbs, and pan-fried to perfection” tops the menu at Old Heidelberg. Other schnitzel variations are prepared with mushrooms and gravy (jaegerschnitzel), brown gravy with extra cream (rahmschnitzel), or the chicken schnitzel.

All of the menu items are listed in German, with an explanation in English alongside. The lunch and dinner menus are similar, with portions and prices adjusted for lunch. A three-course lunch special is offered Tuesday through Friday, from noon to 2:30 pm, for $12.99. Choose from a Wurstplatter, schnitzel, sauerbraten (beef marinated in Burgundy red wine, raspberry vinegar, and spices), or rouladen (rolled stuffed beef) served with red cabbage and spaetzle noodles. The lunch special includes a soup or salad, and homemade apple strudel, as well.

Among the salads offered is the gruener gemischter salat, a green gourmet salad with herbs, and the krautsalat, a coleslaw with Bavarian beer vinegar. Diced and seared Black Forest ham is added to the kartoffelsalat — German potato salad. The soup of the day, tagessuppe, ranges from hearty stew to lighter fare.

Other starts to the meal include the kartoffel pfannkuchen, a serving of potato pancakes over applesauce, or the curry wurst, a quintessential German appetizer of sliced wurst smothered in a zesty curried tomato sauce.

Old Heidelberg offers another dozen or so traditional German entrees, including beef goulash, several sausage choices such as bratwurst and weisswurst, and pork and beef prepared in a variety of ways. Weekend specials are gladly described by the waitstaff. Many entrees are served with spaetzle (a noodle dish) and red cabbage.

Dinner can be finished with a choice of desserts, including apple strudel, the almond and honey topped cream-filled cake known as Bienenstich, and Black Forest cake. Desserts are made on premises. Another favorite dessert is the vanilla ice cream topped with warm raspberry sauce, a German classic.

Old Heidelberg is pleased to offer catering services, on-site or off-site, for parties of all sizes. Menus are tailored to meet individual needs, and can be booked by contacting Ms Hoffman at oldheidelbergrestaurant@gmail.com or hoffmanhilda@hotmail.com.

A German meal is not complete without a German beer. Old Heidelberg diners can choose from more than 40 German beers, ranging from light to dark. A rotating menu of three to four special draught beers is presented each month. Wine drinkers have many choices, as well, including many Rieslings by the glass or bottle, all described on the menu.

“We are starting to do pairings of food and wine on the weekends,” said Mr Tucker, to help diners familiarize themselves with German food and wine combinations.

Mr Tucker also continues the tradition of the very popular “Bier Garten” festivals, year around, and held outdoors from May to September. Look for live music every third weekend of the month, and every weekend from May to September.

Mr Tucker believes customers will find a family friendly and comforting atmosphere at Old Heidelberg. “I hope,” he said, “to see new clientele discover what our longtime customers already love about Old Heidelberg.”

Old Heidelberg Restaurant, on Route 6, Bethel, between Hollandia Garden Center and Target, is open for lunch Tuesday through Friday, from noon to 2:30 pm, and dinner Monday through Friday, 5 to 9 pm. Saturdays hours are noon to 9 pm, Sundays from noon to 8 pm. All major credit cards are accepted. Reservations are taken for lunchtime only, by calling 203-797-1860. For more information, visit www.oldheidelbergrestaurant.com.