Since I was so impressed with the veal meatballs at the Spaten Haus, I felt I had to go back and try some of the other dishes I had spied on their menu. Specifically, I had seen venison medallions and saddle of hare, and I’ve been sorely missing my game meats. So back to Spaten Haus we went.

My husband decided to have the venison medallions, and I decided on the hare, so we could try both. Appropriately, this was the lamp above us on the table – each of us had our dinners painted right above our place setting.

The venison was perfectly cooked, served in a red wine gravy with mushrooms, vegetables, and lingonberries. I’ve never had hare before, only rabbit, and the hare is much more gamey tasting and a bit tougher than rabbit. However, the accompanying lingonberries and mushrooms in cream sauce were the perfect accompaniments to the hare, toning down the slight gamey flavor and adding even more richness to the flavors.

Of course, I couldn’t leave Munich without finding an apfel strudel somewhere, and I’m glad that somewhere was Spaten Haus. Packed with layers of two types of apples, and a minimal layer of pastry, this was the strudel for an apple lover. The whipped cream was just that – cream only, no extra sugar added, so the apples’ sweetness and tartness were really allowed to shine.

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Dinner, Travels by Courtney