German in South

Fall is the season when millions of people converge on Munich for Oktoberfest, a two-week bacchanal of beer-drinking, bratwurst-eating and debauchery. But here in Orlando, you can catch the spirit year-round at Bauern-Stube.

It's an old German restaurant with new digs on South Orange Avenue. A former Pizza Hut has been transformed into a German farm-house atmosphere, where costumed waiters with thick accents bring you piles of authentic food and German beer on tap. On Friday and Saturday nights, the live entertainment includes accordion players and an acrobat act from Berlin.

This is the kind of food that has fortified generations of Germans against those bitter, cold winters: noodle casserole with Black Forest ham and Swiss cheese ($8.95) and East Prussian dumplings with horseradish gravy ($9.95). It's becoming more of a rarity even in places like Munich, where these days it's easier to find a good sushi bar than an old-style German restaurant, says co-owner Barbara Hutto, a native of Berlin.

In keeping with a typical German "gasthaus" that entertains travelers, Bauern-Stube is decorated with a dizzy display of knick-knacks, cuckoo clocks, stuffed birds, fir-tree garlands and Cabbage Patch frauleins. My friend thought it looked like a Christmas tree had exploded inside the restaurant. But the clutter adds a cozy touch that grows on you.

Potato pancakes ($4.95), fried and topped with applesauce and sour cream, take the edge off your appetite while you wait for dinner. These are much more than glorified hash browns – the shredded potatoes are bonded with eggs, nutmeg, oil and vinegar, and they're heavy and firm as burgers.

Wiener schnitzel ($10.75) was a juicy, fried cutlet of pork, seasoned with paprika, which gave it a tasty reddish cast inside. The dish was teamed with spaetzle, a cross between noodles and dumplings. Tossed with butter, they're delicious.

The moist and tender sauerbraten ($12.50) is a specialty here, featuring sliced roast beef with a deep, dark gravy of bay leaves and cloves. Even if you think you don't like sauerkraut, definitely give it a whirl at Bauern-Stube. Mild and mellow, fresh out of a pork broth stew, seasoned with juniper, it's nothing like the canned, excessively acidic variety.

Among the desserts, Black Forest cake ($3) was a still a little too icy inside, having just been thawed out of the freezer. Otherwise it was properly folded with chocolate and cherries, iced with whipped cream.

If you visit, heed the posted sign: "15% tip includet in bill!" (sic). Hutto instituted the policy because many of her German customers were not leaving tips, assuming it already was figured in – because that's the custom in Germany.

Gain's German Restaurant doesn't have the most charming name, but there is a good reason why the former moniker, Old Munich, needed to be replaced. Munich is located squarely in Bavaria, but the restaurant's new owners, Hans and Kessy Gain, wanted their menu to reflect all types of German cuisine, not just Bavarian.

And so far the Gains are doing an able job of showcasing the German culinary canon. While their menu includes the same comfort cooking – schnitzels, bratwursts, sauerkraut and spaetzle noodles – found at a dozen other German restaurants around town, the Gains expand the possibilities. They create elaborate presentations with smoked-salmon canapes, intricately sliced pickles and salads anchored by arched fans of lettuce leaves. Even fish such as rainbow trout are pan-fried from head to tail and served whole in the Teutonic tradition ($15.95).

Most of the members of the wait staff are bilingual and can handle German-style service. That means waiters might sweep through the dining area bearing four or five entree platters at a time without losing so much as a crumb.

The menu's German-to-English translations are quite literal. One appetizer, described as "diced white meat," is pork in a creamy wine sauce topped with melted cheese ($5.75). This stew had a sharp taste and is thick enough to serve as Swiss-style fondue.

Simple dinners such as braised beef cubes ($13.25) are made more interesting by being dished up with thick sauces flavored with peppers and onions. And they are just as worthy as some of the more elaborate creations.

Breaded, fried veal schnitzel ($21.95) would be plenty with a side of sauerkraut. But it's even more of a delicacy topped with a grilled egg and surrounded by canapes of caviar, anchovies and smoked salmon.

Some entrees come with the "special salad," which turned out to be simply chunks of bell peppers, celery and cucumbers. But it's unexpectedly delicious, due to a hot, peppery vinaigrette. Red cabbage laced with apples and bacon is another side item not to miss.

This restaurant still has the look of a revamped pancake house, with a steeple roof and long, narrow proportions. But in its current incarnation it's more polished than those first impressions imply. Tables are draped with crisp, white cloths, and the space remains largely free of knickknacks and clutter.

Other than during the Friday- and Saturday-night German "cowbells" musical acts, the place is toned down enough to be a business-lunch destination. This alone makes it a cosmopolitan restaurant worth exploring, in an area where ethnic takeouts and hamburger joints abound.