Vikerl's Lokal

Frommer's Review

This cozy tavern has been a neighborhood fixture since before World War II, when it got its name from the nickname of its since-departed founder, Victor. In 1994, its reputation took a soaring turn for the better when Bettina and Adi Bittermann took over and began serving food that was a lot more sophisticated than the simple setting. In two intricately paneled dining rooms, you'll find a menu that changes every 2 weeks. During our visit, it featured a starter of slices from a dish you might not relish as a main course, but which locals consider a delicacy: roasted veal's head. (It's a great introduction to a flavorful dish that might not appeal to many Americans in its earthier form.) Other dishes include carpaccio of venison with horseradish and lentil salad; roasted leg of lamb with fried zucchini slices and roasted potatoes; and imaginative variations of tafelspitz. One particularly luscious dish is a thick-sliced calf's liver, served on a bed of crisp-fried tripe prepared with ginger. Chocolate-walnut cake makes a satisfying dessert.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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