During my trip to Munich, I visited Andy's Krablergarten, which has great reviews on Google as a schnitzel hotspot. Even in the early evening, there was already a long line, showing just how popular this place is. Keep in mind that they don’t accept card payments, so make sure to bring cash.
Bayerishches Schnitzel (Bavarian Schnitzel)
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The Bavarian-style schnitzel is coated with sweet Bavarian mustard and then breaded before frying. The schnitzel was thin, crispy, and had a unique flavor thanks to the mustard seasoning—quite different from the typical pork cutlet. I chose the potato-cucumber salad as a side, and its refreshing taste complemented the schnitzel perfectly.
Feuriges Krablergarten Cordon Bleu (Spicy Krablergarten Cordon Bleu)
The spicy Cordon Bleu, named after the restaurant, seems to be one of their signature dishes. It comes with French fries and a side salad. Despite containing ham and cheese, it had a noticeable kick of spiciness.
Overall, the portions were huge. Compared to oversized pork cutlets commonly found in Korea, the servings here were even larger and more generous. Fortunately, leftovers can be packed to go. The staff were friendly, and the food was excellent, making this a very satisfying dining experience. I would definitely visit again the next time I’m in Munich.
