As Johann missed out to visit the Wieskirche the other day because of his failure in navigation, we went there next day. We shared an excellent lunch. I haven’t eaten a real Dampfnudel with an adequate crust on its bottom for a long time.

Cooking a good Dampfnudel is science and needs some experience, patience and the proper equipment. (high enough steaming pot; do not open the cover while cooking; a glass cover is helpful; make sure the steam stays in the pot; rely on your sense of smell and listen to the Dampfnudel singing; don’t drop liquid on the Dampfnudeln )

That together with a “Swammerlsoß mit Knödel”, made from real Boletus mushrooms (with a Semmelknödel), was a culinary, seasonal highlight.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Of course, Johann also could not miss out on visiting the famous Rococo church with frescoes and striking stuccowork. It is a UNESCO World Heritage Site.

 

Credit: Maps Icons ColIlection, https://mapicons.mapsmarker.com/

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