Recipe for a Bavarian Restaurant

I love Bavaria. It’s hokey as heck, but wears the hoke proudly. Take Bavarian restaurants, for example. They all follow a certain recipe.

First you need you some beer. Well, actually, a lot of beer. Good beer.

Then, some very hearty dishes featuring venison, wild boar, pork in all its forms, cabbage, and many, many, potatoes. Life is short, you know? Have another sausage.

Sausages and kraut  for lunch.
Sausages and kraut for lunch–on a gingham tablecloth, of course.
bavarian (10 of 13)
Venison, potato noodles and preselbeeren (kind of like cranberries). Dark wheat beer completes the menu. Heaven.

Once you’ve got the food lined up, time to  decorate! Rule number one: you can never have too much taxidermy. Never.

Complete with an ex-house cat, I suspect.
Complete with an ex-housecat, I suspect.
Even ducklings are not safe. Ducklings!
Even ducklings are not safe. Ducklings!
Taxidermy goes with everything. Especially creepy masks.
Taxidermy goes with everything. Especially creepy masks.
bavarian (2 of 13)
And antlers. Can’t forget the antlers.
Dead animals are always nattier when wearing traditional clothing.
Taxidermy plus lederhosen is a win-win.
bavarian (12 of 13)
This one must be a marsupial because it has laid an egg.
Don't forget the family portaits.
Don’t forget the family portraits. These should cover at least one wall.
Lots of Christmas decorations, of course.
Lots of Christmas decorations, of course. Very gemutlich (cozy).
Christmas dinner. Yum!
Christmas dinner. Yum!

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