We ordered our meals at the bar along with a couple of boots of beer (pictured above) our beers were poured, we walked back to our table and our parmas arrived as we sat down. I honestly thought there was a mistake at the kitchen as there was no way our parmas could be ready so soon.

It couldn’t have been more than four minutes, five if I’m being generous.

This was a massive red flag in my eyes as there’s no possible way our order could be ready that quickly unless they were pre-cooking the schnitzels. Don’t get me wrong, I love a speedy parma, but when the meal gets back to my table after I order faster than I do … That’s less of a restaurant experience and more of a fast food vibe. It could be fine, but it just doesn’t sit well.

A little bit thrown, we picked up our cutlery and tucked in. It was real chicken breast, each plate around the table had a uniquely shaped piece of chicken as the foundation of their parma so they get points there, but other than that I wasn’t a huge wrap for the schnitzel. It was dry, the crumbing was thick and lacked any crunch. As I was kind’ve expecting it didn’t taste fresh.

In my eyes a Bavarian restaurant should have the highest calibre of schnitzel available, especially for the premium we paid for the experience (I’ll get to that later), pre-cooking parmas is an unacceptable practice, especially for a restaurant that should be hailing its schnitzels as a flagship item.

It was big enough, but not huge. With all of the sides combined I definitely walk away from the table hungry.