Part of the reason is that I have a cold, so all I want to eat is a big bowl of soup, but I also don’t feel like actually preparing soup because it’s too much effort. And really, isn’t it so much better to just lie on the couch? That was my other plan…
Instead, I went out for schnitzel and beer. Perhaps not the best idea ever, but it was to say goodbye to a friend who is moving away, and I would have been sad to miss out on his farewell. So I medicated myself (horrible horrible nose drops – who invented those?), and off I went to Steinheil 16.
Steinheil 16 is an old student locale, considered by many to have the best schnitzel in town. I tend to agree. I also like it because it’s a small place with a lot of character. In Munich, good schnitzel is normally found in the large beer halls, or in the smaller Gasthaüser. Steinheil 16 is smaller still, and though it has a bit of the rustic setting of a Gasthaus, it feels slightly more bare-bones and modern at the same time; in essence, it's exactly like the type of place students should gather and discuss politics and philosophy, or more banal topics such as which celebrity broke up with whom, and who was seen wearing the most hideous pair of shoes yesterday. Important stuff.
Schnitzel is one of the most common foods in Munich, and it’s always good (seriously, what’s not to like? It’s just fried, breaded meat). Here in Munich, we like to make various types of schnitzel, most commonly from turkey, pork, or veal, and sometimes with a mustard layer under the breading. Steinheil 16 specializes in traditional wiener schnitzel (made in the Viennese style out of veal), and serves it with fried potatoes (or fries). There are four categories that I use to determine whether a schnitzel rises to the level of “superior schnitzel”: (1) is it made from veal? cuz it’s just better; (2) the breading – it needs to be light and slightly crunchy, without a hint of sogginess; (3) how thin the cutlet is – I don’t care if it’s enormous (sometimes schnitzel can be as big as a human head!), but just that it’s been pounded out so that it is very very thin; (4) the potatoes that come with the schnitzel – seriously, this is a defining factor. Good schnitzel ideally comes with fried potatoes that have a bit of crisp to them. Steinheil 16 fits the bill in all four categories. I do wish that they would serve their schnitzel with Preiselbeeren (like a currant jam) because that’s the absolute best, but perhaps students can’t abide such luxuries, right? Regardless, Steinheil 16 is my go-to schnitzel spot. It's unassuming, delicious, and an easy place to pass several hours.
Steinheilstrasse 16 (original name, right?)