Diane de Beer
With a name like Eisbein & Co, you could take a good guess at what to expect and you would be right. It is a restaurant concerned about meat more than anything, but the focus is on the way it is cooked and the care that is taken in the kitchen. There’s the famous eisbein cooked the traditional way (pickled), pork belly, a beef kebab (liver included) with a monkeygland sauce.
Two dishes are more than enough for three diners and then you splurge on the accompaniments like the sauerkraut and vegetables like carrots and spinach, sautéed potatoes and the glorious spätzle (dumplings). All of this results in a meal fit for a king.
Also always check their specials. With prices already cooking, they also have special pub meals (slightly smaller portions for R79) on some days and on others eisbein and Wiener schnitzel top the menu.
For starters try rye bread and schmatz, followed by a snails on a big black mushroom with Emmentaler. Finish off with a delicious apple strudel with ice cream and cream. It is superb at a price that is hard to resist.
The food has an old-fashioned appeal in the best sense. What you find on your plate will be the real deal, even if you don’t know it.
They have a basic wine list that complements the food but, to really get into the spirit of things, try one of the enticing glasses of beer.
They have both young and experienced waiting staff – all are well trained; on their toes and always have the customers in their sight.
They recently moved to this much more central location with a space that is open with a bistro feel. Chequered tablecloths and bonhomie are part of the proceedings, with a cuckoo clock to round it all off. There is also outside seating.
They welcome you with gluhwein and allow you to sweeten it yourself how and if you see fit.
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If it’s hearty food you’re after, look no further. Eisbein & Co offers comfort food to the max with big portions and value for money. The list of starters includes standard steak-house favourites like crumbed mushrooms, peri-peri chicken livers and snails, but if you feel like something more authentically German, try the Matjes herring. Their thick pea soup with German sausage is a great winter warmer.
The mains are so big, though, you might want to skip the starters altogether. They have a good range of specials available and if you are lucky enough to come across their pork shoulder special, order it immediately! It's an enormous piece of slow-roasted pork shoulder with absolutely perfect crackling, served with your choice of starch (the spatzle is particularly delicious) and sauerkraut. The pork is meltingly tender and well-flavoured but the crackling is the star here – crisp and well-seasoned.
The Weiner schnitzel is very tender and comes served with a rich mushroom gravy. The pork belly is another crowd favourite. It is excellently prepared and again, comes with their sauerkraut, which is the perfect accompaniment to the rich meat. If you are in the mood for something sweet after your meal (and if you still have space) the apple strudel served with vanilla bean ice cream is a treat and is a comforting way to end off your meal.
The wine list offers standard wine options from well-known wine estates like Nederburg, Boschendal, Zonnebloem and Neethlingshof, with local wines being the main focus.
The service is straight-forward and efficient. Servers and managers do the rounds regularly to ensure you are taken care of and the German chef is often seen keeping a keen eye on the service.
Old-fashioned charm, simple decor and clean white linens all add to the ambience of this establishment. It's not particularly vibey but feels very organised and well-run.
A must-visit for anyone looking for authentic German food, large portions and good beer. Their on-tap varieties are all excellent.
Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.