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We all have our favorite places for good German food in the Kaiserslautern area.

For me, one of those is the Storchennest, or Stork’s Nest, in Bann.

Depending on your location, getting to Bann — located between Queidersbach and Landstuhl — might not be the easiest task. But trust me, it’s worth the trip.

If you love schnitzel, Wednesday is your night.

Each Wednesday, head chef Martina Borst dreams up an impressive list of schnitzels, so you’re sure to find one to your liking.

If you’re a traditionalist, grab the menu and pick from “the classics,” such as Rahmschnitzel (with a cream sauce) or Jägerschnitzel (with mushroom gravy).

The meat is perfectly prepared. The key to a good schnitzel? Borst says you need a good cut of meat, the right oil and the right mixture of spices.

Side dishes are typical: french fries, fried potatoes, Spätzle (small noodles). And there’s a salad bar.

But if your taste buds are always looking for something new, try something from “the smarts” list, which changes each week depending on what ingredients Borst has at her disposal.

For instance, a recent “smarts” menu offered the Devil Schnitzel, seasoned with cayenne pepper, onions, chili powder and green peppers. Or Schnitzel Florida, with Hollandaise sauce, peaches and cheese.

On one visit I had a schnitzel topped with cranberries and Camembert cheese. The combination of the rustic, almost mushroomy taste of the cheese mixed perfectly with the sweet tartness of the cranberries.

So take your pick, choose tradition or be adventurous. You really can’t go wrong.

Just don’t expect to get anything else on Wednesday: Borst cooks schnitzel and only schnitzel on Schnitzel Night. One warning: The service can be slow, depending on how many people are in the restaurant and how many cooks are in the kitchen. So take your seat and grab a beer. It’s worth the wait.

If you can’t make it on Wednesday, don’t worry. The food is just as good the rest of the week. On a recent Thursday night we ordered a schnitzel, of course — Allgäuer schnitzel (with ham and cheese) — but we also tried the Grillteller Landhaus Storch, a mix of pork, pork medallions, turkey and something called Bauchfleisch, which turned out to be pork belly. The meat was served with a mix of tomatoes, grilled onions and zucchini. It was delicious.

We also tried Rahmgeschnetzeltes vom Schwein — pork strips in cream sauce — coupled with to-die-for Spätzle.

The restaurant, which is open Wednesday through Sunday, also serves breakfast on Sundays, and holds a Hausfrauen (housewife) breakfast each Thursday.

The Stork’s Nest has been serving the people of Bann since 1968. Borst says her parents named the hotel/restaurant after Stork beer, which was a popular local beer at the time.

Then about six years ago the place truly became a stork’s nest when the owners acquired four storks, who have their own nest out back.

Borst says for the first time the female storks have laid two eggs, and the staff is anxiously waiting to see whether the stork delivers, well, another stork to the family.

So, if you time your visit just right, you might see the newest additions to the Stork’s Nest — be it the schnitzels or the birds.

amrhein.sam@stripes.com

STORCHENNESTAddress: Hauptstrasse 127, Bann, Germany

Directions: From Landstuhl, go through the town and head up the hill toward the Melkerei housing area. Continue on the L363, going down the hill into Bann. The restaurant is on the main road on the right side.

Hours: Wednesday through Sunday from 5-9 p.m. Open for breakfast starting at 9 a.m. Thursdays and Sundays.

Prices: Schnitzels are priced under 10 euros on Schnitzel Night. Other items range between 9 euros and 15 euros.

English menu: Yes, but only on Schnitzel Night.

More information: Phone: (+49) (0) 6371-9258-0; map: zum-storchennest.de/de/impressum-anreise-kontakt.html

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