Tag Archives: restaurant review

Fun Food Friday — Schnitzel at Gashaus Burgkeller; Limburg, Germany

Schnitzel Time in Limburg at Gashaus Burgkeller

After a busy morning of sightseeing, it was time for the three of us to stop for lunch. We’d seen several possibilities along the, but this rustic place had convinced us to come back and give it a try. So, trekking back into Old Town to where Domstrasse T-bones into Fischmarkt, we found our way back to Gasthaus Burgkeller. The actual address is Fischmarkt 10, in case you’re wondering… or wandering, as the case may be. Whichever it is, we can highly recommend this establishment for refueling the legs and lubricating the joints.

Gasthaus Burgkeller, Fischmarkt 10, Limburg, Germany

As you can see below, you have a choice of seating options. You can sit either outside or in:

Streetside dining at Gasthaus Burgkeller
Gasthaus Burgkeller’s inside dining option

We opted to dine inside, as the establishment is just so charming:

Ursula and our daughter perusing the menu options

Oh, and there’s the third seating option, which is sitting at the bar:

Gasthaus Burgkeller bar

I started off my joint lubrication with a German wheat beer — a tasty Allgäuer Büble Weissbier:

Allgäuer Büble Weissbier

We then all three opted for variants of the schnitzel, which I will show momentarily. But first, here’s a sample of the salad that arrived with our main meal:

Gasthaus Burgkeller house salad

Now for the schnitzels, which were accompanied by pomme frites (what we call French fries). All three schnitzels were excellently prepared, and the pricing was well within what I consider reasonable by European standards. Here is what we each had, beginning with our daughter’s choice, the Schnitzel mit Pfefferrahmsoße (schnitzel with peppercorn sauce):

Schnitzel mit Pefferrahmsoße (schnitzel with peppercorn sauce)

Ursula opted for Schnitzel nach jägerart, or Jägerschnitzel (schnitzel with creamy mushroom sauce):

Schnitzel nach Jägerart (Jägerschnitzel)

I, of course, went plain with the Schnitzel nach Wiener Art, or Wienerschnitzel — a plain breaded schnitzel accompanied with a quarter of lemon.

Traditional Wienerschnitzel

All three started with a base breaded beef cutlet that was pan fried to near perfection. The sauces were superb, with my favorite being the peppercorn. Ursula preferred the cream mushroom sauce. In retrospect, I would probably go with one of the sauce choices rather than the Wienerschnitzel-style I chose, but even mine was delectible. Those sauces made a great dipping option for the accompanying fries, by the way.

The week after next I will continue this journey with our next destination — Utrecht in the Netherlands. But next is reserved for other non-travel related stuff including a review of a wonderful book by one of my favorite authors. Until then….

Слава Україні! (Slava Ukraini!)


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Fun Food Friday — Manofica — Best Pizza in Toulon, or Best Anywhere?

Munching at Manofica

Ursula and I had earlier passed an establishment back on Quai Cronstadt that had what looked to be some very delectable pizza. Today I’m going to introduce you to what could be the best pizza we’ve ever had at a place called Manofica. The charming restaurant also gives you options to dine either inside or out, and offers up some exquisite views of Toulon Harbor and the marina just outside.

Looks good!

Some fellow Vision of the Seas passengers were dining there, and they told us we were in for a treat. We were.

Ursula at Manofica

While looking at pizzas already served gave us our first clue that we were in a real pizzeria, the fire oven gave us a second:

Manofica’s fire pizza oven

If you’re in for a little imbibing, it appears Manofica has you covered there as well:

Manofica’s well-stocked bar

Time to peruse the menu:

Manofica’s menu as of 15 May 2022

Since it was just after 2:00 p.m. and dinner aboard Vision of the Seas was a mere four hours away, we opted to share a Pizze Anna. This choice gave us for di latte (a soft, very fresh mozzerella-style cheese made from cow’s milk rather than buffalo), creme de parmesan (a cream sauce made with the rinds of a parmesan), tomate cerise (cherry tomatoes), jambon cru (raw, cured ham similar to prosciutto), copeaux de parmesan (shaved parmesan), roquette (rocket, also known as arugula), basilic (basil, of course), and huile d’olive extra vierge (extra virgin olive oil). Since we asked to split one pizza, the staff at Manofica were nice enough to divide our pizza between two plates:

Manofica’s Pizze Anna

As you can see, the crust is light, airy, and perfectly blistered. The combination of toppings gave a great compliment to the crust rather than overpowering it, and avoided making the crust soggy. Here’s a view of the other half:

Incredible Manofica crust perfectly prepared with an excellent combination of toppings

Ursula proclaimed Manofica’s Pizze Anna the best pizza she has ever tasted, and I wouldn’t disagree with that assessment. It was a remarkable treat at a not unreasonable price presented in a wonderful setting with a great view of Toulon Harbor. And now it’s time to say goodbye to Toulon, take the ferry back to La Seyne-sur-Mer, and rejoin Vision of the Seas. But before we go:

The marina adjacent to Manofica

Слава Україні! (Slava Ukraini!)


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Fun Photo Friday — Transatlantic 2022; Palma de Mallorca and Valldemossa Favorites 3

Today finishes up our 2022 transatlantic cruise series, and next week I begin a series on an eight-day follow-on journey aboard the same ship — Vision of the Seas. We’ll begin with a town I’m thinking most of you will not know, Aigues-Mortes in France. Until then:

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