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.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.
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.
Diane de Beer
Feel like some serious eating? This restaurant boasts spectacular meaty fair, from the eisbein (as you would expect from the name), to pork belly or shoulder (specially cut to order) and made Nuremberg style. They’re also proud of their fish fare, particularly large soles which are served old-style. Have a chat to chef/owner Ronald Kruger, who has spent his life doing what he enjoys, and let him guide you on what to have on a particular night. Don’t miss out on their duck, which is served with sour cherries that contrasts beautifully with the sweetness so familiar to this bird. Or if you want the healthiest meat in town, try the bush pig (if available). Starters aren’t a good idea, given the portion sizes of the main dishes, but the Matjes Herring, served with mayo and apples, is divine. Finish off an apfelstrudel, which encapsulates the authenticity of the restaurant.
Quality and value for money are the key words here.
It’s like a family. They’ve been around longer than most and know what it takes to deliver satisfying service.
Eisbein & Co has both a formal and a more relaxed balcony area and it is all about gemütlichkeit and good food. The stems in a large part from the people and the comfort of the food they serve. If a hearty plate of German-style food is what makes you smile, there’s nothing to beat this. It’s one of a kind.
Also watch out for their many specials.
If you are looking for proper German food, large portions and bang for your buck, this is the place. The food is as authentically German as they come.
Melt-in-the-mouth schnitzel served with delicious gravy is a favourite, but what you should be going for is their legendary Eisbein. This enormous dish is smoky in flavour and the meat is deliciously tender.
For side dishes they have everything from the usual spinach, pumpkin and mash to their light-as-a-feather spaetzle and homemade sauerkraut. Other German favourites on their menu include their famous pickled herring; the forelle, which consists of pan-fried trout served either with toasted almonds or stuffed with spinach and mushrooms; and an assortment of sausages including bratwurst. A very popular dish in summer is their schweizer wurst salate, which consists of chopped cold meats, emmenthal and pickles served on lettuce.
To finish your meal, opt for the apple strudel served with ice cream, which sports crisp pastry filled with fragrant apples, raisins and cinnamon.
The wine selection is good but when in Germany… What you should order is their weiss beer. Apart from the weiss they also offer the wares of a few artisanal breweries on tap.
Service is friendly and efficient. The owner himself is always available to guide you through the menu, should you need help deciding what to have.
Casual and jovial are two words I’d use to describe this establishment. The décor is very simple and a little old fashioned but that shouldn’t put you off, the food is what you're here for.
In winter they also make the most delicious glühwein.