GASTHAUS: got 'kraut?

Louisville's ONLY German Restaurant

LIVE Accordion Music – Dates!

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January 26, 2012 Posted by | Uncategorized | , , | Leave a comment

Wilted Spinach Salad/ Bavarian Bean Soup/ Chicken Düsseldorfer Art

Our Specials this week are as follows:

(PS the soup is fantastic!!!)

Wilted Spinach Salad……………………….$9.50

Baby Spinach Tossed in a Warm Bacon, Potato Dressing and Garnished with Pine Nuts, Endive Leaves and Tomatoes.

 

Bavarian Bean Soup……………………….$6

Hearty soup with White Beans, Carrots, Potatoes, Smoked Pork and Debreziner Sausage

 

Chicken Düsseldorfer Art……………………….$18

Tender Breast of Chicken with a Tarragon and Düsseldorf Mustard Crust, on a Tarragon, Tomato Onion Sauce served with a Side of Spätzle

 

January 19, 2012 Posted by | Uncategorized | , , | Leave a comment

LIVE Accordion music tonight!!

Just reminding you we will have live accordion music by Ray tonight!! Hope to see you there!

January 19, 2012 Posted by | Uncategorized | , , | Leave a comment

We are open tonight, Tuesday Jan 17, 2012

Despite the storms in the area earlier today, we do have power and plan to be open with regular hours. Hope to see you tonight!

January 17, 2012 Posted by | Uncategorized | Leave a comment

$25 for $50 Worth of Delicious German Food at Gasthaus

Sign up for Yollar now and jump on this deal! Pay $25 for $50 worth of our food. Limited time offer, so don’t delay!

January 13, 2012 Posted by | Uncategorized | , | Leave a comment

Interesting facts about the German language

Over the course of the year, Germany.info and The Week in Germany have highlighted a different “Word of the Week” in the German language that may have served to surprise, delight or just plain perplex native English speakers. Due to the popularity of this feature, we plan to continue publishing the “Word of the Week” throughout 2012 – and beyond – given that there is an endless supply of amazing words worth exploring in the German language.

Guten Rutsch!
 Guten Rutsch! – Fireworks light up the sky above Berlin’s iconic Brandenburg Gate.(© dpa – Bildfunk)
On New Year’s Eve, like people all over the world, Germans wish each other a Happy New Year (Frohes Neues Jahr).
But they also like to proclaim “Guten Rutsch!”
While the direct translation of this popular end-of-year saying would, indeed, be something along the lines of “good slide”, it is actually most likely derived from entirely different origins steeped in Jewish tradition.
Many linguists claim that this traditional New Year’s Eve expression in German has nothing to do with “sliding” (rutschen) into the New Year, even though most Germans now understand it that way.
It is actually the “corruption” of a phrase adopted from Jews wishing each other a “Guten Rosh” – the word “rosh” in Hebrew means “head” or “beginning,” hence the beginning of a new year.
The expression could thus have come into German via the Yiddish for “a good beginning” – as in “Rosh Hashanah,” the Jewish New Year.
And that would make it just one of many German (and English) expressions that come from Yiddish.

January 7, 2012 Posted by | Uncategorized | , , | Leave a comment

Live Accordion Music!

Dear Guests!

Mark your calendar, January 19, we will have our friend Ray play accordion music at the Gasthaus!

Ray will also be playing every first Thursday, so please come and enjoy some live German folk songs from his accordion. Hope to see you here!

January 5, 2012 Posted by | Uncategorized | , , | Leave a comment

Wilted Spinach Salad/ Cream of Brussel Sprout Soup/ Spiessbraten

Dear guests:

It’s been a great Holiday break and we look forward to opening the doors again for regular business hours tonight, Tuesday, Jan 3.

Our Specials are as follows:

Wilted Spinach Salad……………………….$9.50

Baby Spinach Tossed in a Warm Bacon, Potato Dressing and Garnished with Pine Nuts, Endive Leaves and Tomatoes.

 Cream of Brussel Sprout Soup……………………….$6

Cream of Brussel Sprouts with Crispy Bacon. (this is a popular soup)

 Spiessbraten……………………….$20

Spiessbraten, a pork loin stuffed with onion, bacon, herbs and garlic, slowly oven-roasted and served with Spatzle and Red Cabbage.

 

 

January 3, 2012 Posted by | Uncategorized | , , | Leave a comment

   

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