Phantom Gourmet: Munich Haus In Chicopee

CHICOPEE - It doesn't have to be Ocktoberfest to get festive. At the Munich Haus, the spirit of Germany comes to Chicopee in a massive restaurant with cuckoo clocks on the wall, servers clad in traditional lederhosen, and a lively Oompah band that encourages audience participation.

Inside, you'll find a cozy, rustic looking dining room with low ceilings, while outside there's an open airy beer garden with a fun-loving crowd.

"You look in that beer garden and you look at a picture of a German beer garden or you go to Germany and see a beer garden, it's the same thing," said owner Patrick Gottschlicht.

This sprawling space is packed with plenty of picnic tables and of course, lots and lots of beer.

"We have 16 draft beers on and 13 of them are German, which is the largest selection in New England," Patrick said. "All the German beers go hand in hand with the German sausages, the schnitzel, the sauerbraten, the beef goulash, all of those things. The beer has been designed to go with the food and the food has been designed to go with the beer."

Gottschlicht makes sure his Bavarian cuisine is completely authentic, so absolutely everything is made in house. The hand cranked sausages use a recipe passed down from Patrick's father, an expert in the art.

"My father is a trained German master butcher. I mean he went to school for five years for sausage making. You really don't have that much expertise in this country. You really want the authentic German sausages. That's his background, and that's what we do here."

You can find a sampling of the sausages on the enormous Bavarian Platter, along with other traditional favorites.

"If you're not sure on what to get, and you want to try something of everything, then the Bavarian platter is perfect for it," Patrick said. "It's got the Jaeger Schnitzel, which has a burgundy-based mushroom sauce. It has our Felzer Bratwurst which is a classic German bratwurst; the Nuremberg Bratwurst, it's a longer skinnier thin bratwurst; the Sauerbraten which has a sweet and sour gravy over it; and also a potato pancake which we make in house and red cabbage, spetzel and sauerkraut."

There are 11 different schnitzels on the menu, from the traditional Weiner Schnitzel to the Parmigian Schnitzel, an Italian twist on the classic, topped with cheese and tangy marinara. Then there's the signature Hungarian Goulash, a soup that definitely eats like a meal.

"It's a thick beef stew," Patrick described. "It's got chunks of beef. It's made with paprika. There's tomatoes in it. It's really popular."

Or you can go goulash crazy, and order it as an entree alongside some housemade spetzel - a traditional German egg noodle.

"As pasta is to Italian, spetzel is to German Bavarian cuisine."

At the Munich House, just about the only thing on the menu that's not made in house is the massive Bavarian pretzel.

"We import them from Germany," explained Patrick. "It's the same pretzels that are used in the Oktoberfest, and so if you go to Munich, Germany and you order the pretzel there, you get the same exact pretzels."

Family recipes are highlighted throughout the menu, even during dessert. The flaky, sweet Apple Strudel is time tested and a must order.

"It's my grandmothers' grandmother's recipe that's been passed down. It's sliced apples. We make our own dough in house. We add the raisins and we bake it," Patrick described. "If you want Apple Strudel, authentic Bavarian apple strudel, then I mean this is where you would come to get it."

All of these dishes are worth the drive, considering you'd have to travel close to 4,000 miles to get the real thing.

"If you're in Germany and go to a restaurant, this is what you get. We've tried to be as authentic as possible, and I think we are. Everyone is always happy. Its' a festive atmosphere and when the music's playing, I mean it's really taking you back to Germany with just a really relaxed good time."

You can find Munich Haus at 13 Center Street in Chicopee, and online at munichhaus.com.

Watch Phantom Gourmet on Saturdays and Sundays at 10:30 and 11 a.m. on myTV38.