They say that Germans don’t know how to cook. That they are so concentrated on brewing beer and building cars, that whenever they try to cook anything more sophisticated than a pair of Weißwürste, they inevitably end up with a pair of Weißwürste with a Brezel and a sweet brown sauce. Well, having just visited the Brauhaus Joh. Albrecht in the town of Konstanz on the lake with the same name, I must confess that Germans are kings among the cooks, to be respected and cherished. Especially when they are cooking spare ribs.
I’m kidding, of course. The ribs were ghastly. I don’t remember ever eating ribs that were so fat without having obvious fatty bits. Here, the fat was somehow integrated into the meat, making chewing it alike to biting into a rubber toy, but without the squeaking. The faint traces of marinade reminded of red pepper, and the only sauce provided was the industrial BBQ sauce with the flavor of a bad whiskey.
There are certainly other negative things I could say about these ribs, but unfortunately in accordance with the German COVID-19 regulations, I had to provide my name, telephone number and address before ordering the food. Assumingly so that if I write anything bad about the restaurant, they could come and shoot me, or make me eat more of their ribs, which would be just as bad.
Therefore, I’d like to finish by saying that the beer this restaurant brews is actually quite good.