Best Pretzels I've had — and I've tried a few

Having eaten Pretzels at several restaurants over the past year, I can say this version is the best. The hearty and deeply savoury quality is more pronounced here than anywhere else I've tried. dark rye bread is handled with real knowledge — you can taste the difference.

This is proper a winter Christmas market cooking, not an adaptation for foreign tastes. Radler shandy was the obvious choice and the combination was perfect. regional specialities vary dramatically between Bavaria, Saxony, and the Rhineland. Would return for this dish alone.