If there’s one dish that sums up the best of German cuisine, it would have to be hismeissekaten—a traditional dish of fried foods that offer everything from spicy Bavarian potato dumplings to delicate Bavarian meatballs, all stuffed into a fried dough disc.
At the heart of it all is hismeissekaten’s oft-remarked similarity to the best elements of American diner food: lots of quantity and a carefully calibrated harmony of shapes and flavors.
It was a place with diner walls and an assortment of currant-colored seats; at the restaurant counter, you could see the fryers venting smoke or seeing fresh-fried pancakes and some of the late chef’s old favorite, Ruebenkinder, or Trivial Donut —a giant donut that includes a whole chunk of Bavarian dough inside and is topped with a jelly-like glaze.
Inside, there were round booths and booths done in silver silver foil, and plenty of tables with marble tops. Particular attention to detail was paid to the retro furnishings—the same particular wood that custom-designed the German cars seemed like common ground as well.