Chef Keem's Bavarian Bistro

Truth is, not only Germans love German food - Texans do too! However, it's been over 10 years since there was an authentic German/Bavarian place in this town, and people are hungry for the hearty cuisine of this part of the "Old World". If you don't mind a 30-45 min. drive from Austin, there's actually a very nice German restaurant in Walburg, TX, and recent openings include Ilsa's Kitchen in Spicewood and the Nuernberg Brauhaus in Pflugerville. The latter is fairly close, right past the city limits to the North. By the way, I've heard a lot of good things about the "Brauhaus"!

Well, back to Chef Keem's Bavarian Bistro. It's not a full-fledged restaurant, yet - it's a little mobile German food trailer who could! We dream of a future expansion, of course. But for now we are happy to be able to serve the real stuff: authentic Bavarian bratwurst and knockwurst (made by a German butcher), and fabulous schnitzel and meat loaf (German hamburger) sandwiches (made from scratch by Chef Keem, right here in Austin).

Veal Bratwurst (Kalbsbratwurst)

A favorite Oktoberfest food, and served year-round for breakfast and lunch at restaurants across Bavaria and Germany. Subtly seasoned and finely minced lean veal in a beautifully caramelized natural casing.

Knock Wurst (Knackwurst)

The classic stand-out above all hot dogs and wiener wannabes. Finely ground beef and pork in a special casing with the famous "juicy snap". (snap = knack; in German)

German Bratwurst

Boldly seasoned quality pork cuts, ground coarsely. This is the authentic version of the most popular German street food ever.

Wiener Schnitzel or Jaeger Schnitzel

Tender slices of lean pork loin, coated in our crunchy panko breading with almonds and spices, and fried to a perfect golden brown with a juicy interior. For a Jaeger Schnitzel (Hunter's Cutlet) add a rich brown mushroom gravy.

German Hamburger (Meat Loaf style)

Ground beef and pork combined with caramelized onions, eggs, bread crumbs, and zesty spices, baked like a meat loaf and then sliced. It makes a fantastic cold sandwich, by the way! But we serve it hot as well, with a nice brown crust from the griddle.

Sides and Toppings

Chef Keem's Bohemian Sauerkraut

Red Cabbage with Onion and Green Apple

Sweet and Spicy Bavarian Bistro Mustard

Curry Ketchup

Served on a German-style hoagie bun (Brötchen).