Wow I'd have to say that this was the best meal of my entire life! We ate at ABaC, a 2 Michelin Star Restaurant, and it was amazing! If you're not familiar with the rating, it's the most prestigious rating you can get and it is very difficult to even get 1 star and you can get a max of 3...there are not a lot of 3's that exist. Not to mention it is also located inside a 5 star hotel, we didn't stay at the hotel but that would have been amazing too.
The Chef, Jordi Cruz, was the second youngest chef in the world to receive a Michelin Star and the youngest ever from Spain. He has a heavy focus on molecular gastronomy, a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking. We were shocked at the end of the meal when the Chef actually came to our table and introduced himself and asked about our favorite dishes and what we liked about them - that was awesome!
Whenever you go to visit a city you've never been to I highly recommend checking out Viator. It is a site where you can book tours and activities, and they are often posted by individuals and not big companies. They are awesome! I have used Viator multiple times now and this tapas tour was great as well.
We started at one tapas bar where we met our guide and others that booked the tour as well. Our guide was a Barcelona native that you can tell loves her city. She was very friendly, knowledgeable and happy to answer any questions.
by KatherineFried Mushrooms and Cauliflower
So let's be real, the best part of a fest is the food. Though, I do have to say I was incredibly saddened that it was my last day and I wouldn't get to have a German salad or spätzle, the two best things about German cuisine. But I was able to find a whole load of new stuff at the fest! Our favorite was easily the fried cauliflower and mushrooms. Fried is always good, mushrooms are always good, but what surprised us the most was how amazing the cauliflower was. Brad thought he might have liked it even more than the mushrooms. And then they put this herb infused dipping sauce on it. So so good!
Tim introduced us to langos, a fried dough with your choice of toppings. We of course got garlic and cheese, two staple ingredients in all things delicious. This wasn't your average fried dough; it was amazing! The flavors all melted together into you mouth and the dough was crispy and flavorful itself.
My brother had told me about doing a dip night and it sounded so good that I requested that he do one while we visited him! The last time he had made queso also but for this dip night we had salsa, guacamole, hummus, and tzatziki - all homemade. Many of the veggies and the peppers for the salsa were grilled, guacamole is always amazing, the hummus was topped with a delicious olive oil from a trip to Italy, and the tzatziki was the best I've had with such a simple recipe that my brother's wife, Stephanie, got from a restaurant in Greece.
We had a variety of veggies and fresh toasted pita for dipping and Katherine and I made a cocktail based off the one we had in Mexico. It has champagne, lime sorbet, tequila and lemon/lime soda. Everything was so good and it was a great combination of so many countries, Germany, Mexico, Greece and Italy!
I decided to have gelato because I was craving a snack and I hadn't seen an apple flavor before. Katherine told me that when she was in Italy she had tried one but the apple flavor didn't really come across, so only I got some at this stop.
This didn't taste like that at all, it actually had a lot of flavor, unfortunately it was not great. It tasted really artificial like a green jolly rancher. I like gelato that tastes like the actual thing. This was ok but not what I was looking for.
After a few minutes in Rothenburg, there were already a couple of places showcasing Schneeballen. They are everywhere, in every bakery and in their own shops !! A schneeball is pastry ball that looks absolutely heavenly. They come in all sorts of flavors: chocolate, lemon, strawberry, apple, cinnamon, etc. Here's the thing, they look like they are gonna have an ooey gooey center, especially the ones that have marzipan (one of my favorite things, made with almond paste!), but you soon find out that the dough is hard and crunchy. There isn't much of a filling and it starts to just seem like you're eating sweetened crackers. They looked like you could peel back the dough like on a cinnamon roll, but it was the complete opposite. It was a huge disappointment!!
Eis Cafe Rialto
We found this gelato place in Ansbach near where my brother lives, Eis Cafe Rialto. We definitely went twice but maybe it was three times, I cant remember. They have about 20 flavors to choose from and a whole menu of fancy sundaes made with combinations of the flavors and fresh fruit and sauces. A lot of the sundaes are in crazy shapes. When I went here in 2011 I remember getting a mint and chocolate sundae that was shaped like Frankenstein.
Reasonably Priced, Large Portions, Good Pizza
Would We Come Back?
Yeah, for the cheap, giant pizza slices...and free garlic knots!
If you know about Jumbo Slice, forget about it, it's nothing compared to Papa Vitos. A single slice is about the size of half a normal large pizza, it tastes great, is cheap and you can customize as many toppings as you want!
Large Portions, Reasonably Priced
Would We Come Back?
Oh yeah, we already did!
One of the restaurants that delivers to World of Beer is Which Wich. I like this sandwitch place a lot because they have a lot of "premium" toppings that normally cost extra elsewhere that you can just choose normally. And they have a larger variety of things to put on your sub than your average Subway, Potbelly's or Quiznos.
I got their sub called "The Wicked." It has 5 meats (Turkey, Ham, Roast Beef, Pepperoni and Bacon) and 3 cheeses of your choosing and I got the largest size, 14 inches. That was truly a Bradley-sized sandwich and was tasty too. Also, when you order the largest size you get 2 hole-punches on their rewards card rather than just one (and double punches on Tuesdays).
Katherine & Bradley
Two engineers with a passion for food and travel! Join us as we eat our way through the world!