Tavern: Menu, Food

As for our smoked beer, we also make for our food a point of an all traditional and natural preparation. Schlenkerla dishes are hence not made with industrially generated, time saving precursors, nor do they contain artificial aromas or similar ingredients which are commonly used elsewhere. The Schlenkerla kitchen staff starts working every morning at 7 a.m. in order to be able to serve freshly cooked to you. It is therefore quite possible, that some dishes sell out during the day. The Schlenkerla suppliers come from Bamberg and Bamberg county and are hence truely Franconian. Enjoy your meal!

"Frühschoppen" (German traditional breakfast)
9.30-11.30 hours

3 Bamberg-style sausages with Sauerkraut and bred

Pair of Bavarian veal sausages, sweet mustard, brezel
for this dish we recommend our Schlenkerla Smoked Wheat

Schlenkerla Classics
11:30 - 22:00 hours

Bamberg style onion in smoked beer sauce
The culinary link between the smoked beer town and the gardening town Bamberg: Large vegetable onion filled with minced pork, served with bacon, mashed potatoes and smoked beer sauce.
click here for the recipee of this traditional Bamberg dish

Schlenkerla „Haxe“ (roast leg of pork)
The Bavarian classic in its Bamberg version: Crispy pork knuckle in smoked beer sauce with sauerkraut and potato dumpling.

„Schäuferla“ (roast sholder of pork)
The Franconian answer to the Bavarian Haxe: A crispy, roasted pork shoulder, served with gravy, sauerkraut and potato dumpling.

Schlenkerla sausages
Coarse sausages with Schlenkerla smoked malt. Made according to our home recipe, served with steamed cabbage and smoked beer bread.

„Kesselfleisch“ (boiled belly of pork)
Boild belly of pork, very rich in content, with sauerkraut and potatoes.

Boiled beef with horseradish and bread

Boned veal shank with potato dumpling and salad

Boiled brisket of beef, horseradish sauce, dumpling, salad

Seasonally October til April:
Marinated filets of soused herring with small potatoes

Please note:
all Schlenkerla dishes are prepared freshly every day, therefore some dishes might be sold out before kitchen closing time

various weekly changing dishes
11:30 - 22:00 hours

you can see the weekly changing dishes in the menu in the brewery tavern

"Brotzeit" and Evening
14:30 - 22:00

Schlenkerla cheese with bread
The local version of a Bavarian „Obatzter“: Cheese spread made from Camembert, pickled gherkins, butter and mayonnaise.
click here for the recipee of this traditional Bamberg dish

Franconian „Brotzeit“ Dish
Various franconian sausages (cold cuts), ham, cheese, pickled gherkins. Served with bread and butter.

3 „blue sausages“ with bread
Cooked sausages in white wine vinager stock with onions and carrots.

„Zwetschgenbames“ with bread and butter
Air-dried lean beef ham, smoked over a plum tree fire (“Zwetschgen“ is German for plums, „Bam“ is franconian for tree).

Traditional Bamberg style sausages with sauerkraut and bread.

Cold roast with bread, butter and horseradish

Steak tartar with bread

Cut cheese with bread and butter

Franconian style curd cheese with bread and butter

In the beer garden season:
Salad made of sausages, in vinager stock, bread, butter

In the cold season:
Home made goulash soup with bread

Beer, Wine and other Drinks