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Best German Restaurant 


For those who aren't well versed in the diversity of German cuisine, there's often an assumption that it's all pretty heavy-handed: big sausages, big pieces of fried pork, heaping mounds of vinegar-drenched sauerkraut. At Gaumenkitzel, experience the lighter side of modern German cuisine. Sure, there's plenty of meat — the pan-fried schnitzel is the best we've had, and the skinny grilled Nürnberger Bratwürste sausages and the smoked pork loin (served with a healthy portion of 'kraut) are all divine. But Chef Anja Voth has an especially light touch with vegetables, a talent best showcased in whatever seasonal soup she happens to be serving. The meat is all sustainably sourced (often pasture-raised, even), and Voth makes nearly everything on the menu from scratch — down to the freshly-flaked oats she uses for the porridge and granola she serves at Gaumenkitzel's vastly underrated weekend brunch.

(Sorry, no information is currently available for other years in this same award category.)


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