The scent of hot lard and frying dough pulls people off the sidewalk at Cafe Frischhut. It is a tiny, bright yellow shop where the windows are always fogged by steam from massive vats of oil. Karl and Resi Münch took over the space in nineteen seventy-three, back when this corner of the city was far less polished. They kept the tradition of the Schmalznudel alive, a simple flattened disc of yeast dough dropped into bubbling fat until it puffs into a golden, salty crust.
Schmalznudel - Cafe Frischhut
food drink