If you find yourself in Oberammergau because you have come to see the once-per-decade passion play or because you have come to see the mural illustrations on the homes and buildings, don’t be surprised that there isn’t much else to do in this little town. We found the staff at our hotel, Hotel Alte Post, incredibly rude and the food very mediocre at best, so we ventured out to find a decent meal. The good news is that we found just the place. The only 4 star hotel in the town is called Hotel Maximilian and we had a wonderful local meal there.
We started with the Flammkuchen, which is the German version of our flatbread. The Flammkuchen was topped with bacon, onions, chives and garlic. It was absolutely delicious on the very thin crust on which it was served.
Our second course was a very fresh and light salad, which was full of locally grown greens, radishes and lots of chives. We asked the waiter for the recipe for the salad dressing, which seemed to perfectly complement the fresh ingredients without taking star-billing, only to learn it was very simple: white wine vinegar, EVO, sugar and mustard.
Gary selected the trout amandine for his entry, which is always served with the head, although they will assist in preparing it for your enjoyment by deboning and filleting the trout for you.
For my main course, I selected the half pound of fresh white asparagus (yes, that was the main course!), which was served with a browned butter and parsley potatoes. You can find this as a main course selection all over Germany at this time of year. They truly believe in eating seasonal and local, so when asparagus is in season, it completely takes over the entire menu from the soup course to the entree.