Chef Meili takes you to the Bavarian Alps
For an almost authentic alpine experience (sans the Alps), visit Chef Meili. As I stepped into the restaurant, I felt transported to one of the chalet restaurants ubiquitous in the Bavarian Alps. The smell, the simple homey styling, the plain square tables, the German spoken by the Chef and customers, the cowbell and the pictures of people in Lederhosen and Dirndls; all took me back to Bavaria.
I quickly got to business with an order of some pretty good imported German Hefeweizen on tap, Maisel’s Weisse. The taste reminded me of what I drank while at ski school in the Alps.
A goulash with bread dumplings and wild chanterelle mushrooms from Austria was my starter. What a yummy dish, with tender dumplings and a good consistency. The soup base did not overpower the dish but instead coaxed the subtle tones of the mushroom out.
The more I ate the better it got. Although further improvement was not necessary, out came the entrée, a mixed grill of beef, chicken, pork and sausage that were well-seasoned, tasty and juicy.
We were expecting a horseradish sauce but it came with a cranberry-mayonnaise sauce that added some sweet tones to the dish. The humble star of the meal was the crispy pork schnitzel accompanied by a green salad with vinaigrette. The schnitzel was the shiznit -- off the chain scrumptious, crispy on the outside, juicy on the inside. Finger lickin’ good, y’all.
The overall meal was hearty and delicious, albeit a bit pricey. I ended it with some really dark and honest hot chocolate. Nearly perfect, second only to the shot of Feigling I would have had in the Alps; but I am in Seoul after all.
Location: Itaweon Station, Exit 4, Right behind Gecko’s. Deli on the First Floor and restaurant on the 2nd and 3rd Floor