The Black Forest Steak and Schnitzel House has been in the valley for more than 40 years. We had not visited in a very long while so we were not sure what to expect. We’re happy to report we were pleasantly surprised!
The restaurant looks inviting from the highway with its twinkly lights and interesting wall murals. Inside, the atmosphere is typically Bavarian, including an aviary with beautiful birds.
It took a while to get seated but to the credit of the staff, we were ensured someone would be with us shortly. Once seated, the traditionally-dressed waitresses in dirndl dresses were very friendly and efficient.
The wine (including a special B.C. wine list) and beer selections are extensive and fit with the German theme. However, it’s disappointing that only the house wine is available by the glass.
For starters we selected cucumber salad, Caesar salad and lentil soup. Both salads came with a radish on top (a German obsession!). They were fairly plain and could stand more garlic. The lentil soup was tasty, but beef or ham cubes would have been a welcome addition.
We all chose traditional German dishes, but for those who prefer, the menu has a North American flavour. The main courses all came out at the same time, were hot and looked yummy. The wiener schnitzel (a huge pork cutlet served with lemon wedges, mashed potatoes and veggies) brought back happy memories of childhood meals experienced in the heart of the Black Forest. The kassler (smoked pork loin) was a thick, tender chop cooked to perfection served on sauerkraut with mashed potatoes, red cabbage and fresh vegetables. True comfort food for many, the sauerkraut and red cabbage were sadly unembellished and uninspiring.
The rouladen were exceptional and would find favour with any German. Served with spätzle and red cabbage, it’s an authentic German recipe consisting of speck (bacon), onions and pickles wrapped in thinly sliced beef and finished in gravy. Not one bit of Scandia schnitzel (sliced pork tenderloin sautéed with fresh mushrooms, white wine and sour cream sauce, with homemade spätzle and crisp veggies) was left on the plate.
We suggested that with such large portions, a wheelbarrow to our car should be part of the service. Apparently, they have a dolly to cart you out if required!
Of course, this didn’t stop us from sharing a couple of desserts. The Black Forest cake (or schwarzwälder Kirschtorte, which literally means “Black Forest cherry-torte”) had moist chocolate layers filled with whipped cream. To our delight it had sour cherries in the base layer. The pumpkin cranberry cake with caramel sauce and rum raisin ice cream was good, but it seems that there may not be enough caramel sauce in the world to satisfy some of us!
Black Forest Steak & Schnitzel Haus
540 Highway 93/95, Invermere
250-342-9417
