Since leaving home this February I have missed having a local pub or favourite place to eat that I frequent regularly.
Staying in a suburb of Munich for three weeks gave me the opportunity to have just such a place: the Landgasthof Rittergutl in Irschenhausen, Icking.
Luckily for us, the Rittergutl was located literally down the street from the house we were staying in, meaning that it quickly became a popular stop for us each week. The décor is typically Bavarian; wooden tables, steins adorning the walls and a beer garden with lovely views of the surrounding hills. The waitresses all wear traditional dirndl-style uniforms and the beer is fresh and cold.
We visited the pub at least four times and were never disappointed with either the food or the service (despite the fact that the waitresses speak very little English and I only a little high school German). I had the weiner schnitzel twice and loved it, although sadly I have no photos of it (a sign of a good meal scoffed down too quickly?). However two of our favourite dishes on the menu were the roasted duck (“bayerischer entenbraten”, pictured above) and the roast pork (“schweinekrustenbraten”, pictured below). Both are served with a potato dumpling and while the pork is served with a meat gravy and saurkraut side dish, the duck is accompanied by a half pear covered in red berries and a hot dish of sweet red cabbage.
These were the first two dishes we ate upon arrival in Bavaria and we were not disappointed. Both meats just melted in the mouth and although I normally associate red cabbage with wintertime, it was a delicious accompaniment to the gamy duck. Washed down with a fresh kellerbier, needless to say, there is often ever room for dessert here, despite my best efforts.
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