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$49 - Award-Winning German Dinner for 2, Reg. $113
C$112.70 Value
57% Discount
$63.70 Savings
Questions about a Travelzoo Local Deal?
1-877-665-0000
Monday-Friday, 8:00 a.m. - 8:00 p.m. CT
The Bavarian Inn Restaurant
75 White Ave.
Bragg Creek, Alberta T0L 0K0
403-949-3611
Highlights
- For $49, get a taste of authentic German cuisine with a 3-course dinner for 2 at The Bavarian Inn Restaurant in Bragg Creek, regularly $112.70
- This specialty menu is handcrafted by award-winning chef Charlie Holschuh -- voted one of the top 10 chefs in Calgary for 2010
- Try the organic buffalo rouladen stuffed with wild boar bacon or the classic wiener schnitzel -- described as "heavenly" by Fast Forward Weekly
- The restaurant garnered praise as one of Calgary's best restaurants of 2011 by Avenue Magazine
The Fine Print
Vouchers can be redeemed starting Wednesday, Aug. 31, through Nov. 30, 2011. Reservations are required. The restaurant is not open on Mondays. Not valid during special promotions or events. Tax and gratuity are not included. Dine-in only. Must be used in 1 visit. Cannot be combined with any other offers. No cash value or cash back.
The Deal
Taste the creations of award-winning chef Charlie Holschuh, named one of the top 10 chefs in Calgary last year by Gold Medal Plates, with a night out at The Bavarian Inn Restaurant in Bragg Creek. Two people can dine at this acclaimed German eatery, set near the foothills of the Rockies, with an exclusive $49 three-course dinner, regularly $112.70.
Holschuh's alpine-inspired menu has garnered a multitude of awards for the restaurant, including praise as one of Calgary's best of 2011 -- a "Judges Recommendation" by Avenue Magazine. Select:
Two appetizers:
• Ungarische gulasche suppe (goulash soup)
• The Bavarian Inn salad
• Maultaschen, German-style dumplings stuffed with freshly ground veal, spinach, onions and garlic, pan-fried with sauteed onions
Two entrees:
• Organic buffalo rouladen, seasoned with grainy mustard, stuffed with pickles, onions and wild boar bacon and braised in a burgundy sauce, seasonal vegetable and spätzle
• Vegetarian lasagna, pasta sheets layered with grilled vegetables, spinach, goat cheese, basil pesto, tomato sauce and Swiss Gruyere
• Wiener schnitzel, thin slices of veal, breaded and pan-fried, with seasonal vegetables and pan-fried potatoes -- described as "heavenly" by Fast Forward Weekly
• Fresh fish of the day
• Supreme chicken breast with forest mushroom sauce
Two desserts:
• Hot raspberries over MacKay's vanilla bean ice cream
• Vienna applestrudel, Granny Smith apples and cinnamon rolled in a puff pastry, served hot
Coffee and tea each
