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THE PERFECT KAISERSCHMARRN | How is it made? ++ Where can you eat it in Munich? ++ What should you keep in mind? – Anyone who enjoys browsing my website has surely already discovered my top list for the BEST KAISERSCHMARRN IN MUNICH. But how do you make the perfect Kaiserschmarrn? And what's the key? – Some common mistakes when making Kaiserschmarrn are well-known (cutting instead of tearing, using ready-made mixes, preparing it in advance and only reheating it, etc.), but what's the secret recipe for truly perfectly fluffy Kaiserschmarrn? Does it always have to be applesauce, and what exactly goes into Kaiserschmarrn? – To find the answers to these questions, I met with Lars Müller, the head chef at the Almgrill restaurant in Parsdorf for the past three years, and asked him all about it. I was even allowed into the kitchen to watch the talented chef at work. Afterwards – of course – I enjoyed the perfect Kaiserschmarrn, and I was a little bit wiser.

The perfect Kaiserschmarrn – this is how it's made.

Kaiserschmarrn at the Almgrill – try it yourself!

I can understand that you're now craving more, or even want to try it yourself. It's really not that difficult; all you have to do is drive to Parsdorf (not far from Segmüller) and order a delicious Kaiserschmarrn for €9.50. Be sure to reserve a table in advance, though, because from 6 pm onwards, when the Almgrill restaurant opens, it's usually packed with as many guests as it has tables, all enjoying steaks, salads, Kaiserschmarrn, and other dishes. You can read more about it here. Restaurant Almgrill.

+++ This article was created in cooperation with Cotidiano. Thank you! +++

Contact for inquiries

ALMGRILL | Restaurant at the Best Western Plus Hotel Erb | Posthalterring 1, 85599 Munich/Parsdorf
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Opening hours of Restaurant ALMGRILL: daily from 6:00 PM to 10:30 PM
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Contact via telephone: 089 99110-0