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Suppenkuche

ADDRESS: 525 Laguna St, San Francisco, CA 94102

CUISINE: Brunch, German

FEATURES: Handicap Access, Kid Friendly, Smoke Free, Vegetarian Friendly

DETAILS

Feeling a deep connection to his Bavarian heritage, Germany native Fabrizio Wiest opened Suppenküche (translated as soup kitchen) in 1993. Located in the Hayes Valley neighborhood, this German restaurant is designed to replicate the beer-brewing monasteries of the Middle Ages. Most patrons are on the young side, and the beer flows heavily around the boisterous, communal pine tables. Even the menu encourages conviviality with portions that are large enough for two. Starters include German ravioli stuffed with pork and vegetables, potato or lentil soup and thick bread dumplings. Stick-to-the-ribs entrées include cheese spatzle served with a salad, pork sausage with sauerkraut and mashed potatoes, bacon and egg meat loaf, and venison medallions with a red wine plum sauce. Sunday brunch  offers potato pancakes, pork sausage scrambled with eggs, and raisin pancakes served with apple and plum compote.



Beer and wine available. Serving dinner nightly. Sun brunch 10 am–2:30 pm. "Old standards like sauerbraten and wienerschnitzel sparkle with clear and distinct flavor at this German restaurant, whose high-ceilinged interior resembles a Bavarian barn (well, a barn with a dozen beer taps and a red-walled shrine where you can drink them before dinner)."

— SF Weekly 

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bestOfIcon Best German

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DESCRIPTION

Feeling a deep connection to his Bavarian heritage, Germany native Fabrizio Wiest opened Suppenküche (translated as soup kitchen) in 1993. Located in the Hayes Valley neighborhood, this German restaurant is designed to replicate the beer-brewing monasteries of the Middle Ages. Most patrons are on the young side, and the beer flows heavily around the boisterous, communal pine tables. Even the menu encourages conviviality with portions that are large enough for two. Starters include German ravioli stuffed with pork and vegetables, potato or lentil soup and thick bread dumplings. Stick-to-the-ribs entrées include cheese spatzle served with a salad, pork sausage with sauerkraut and mashed potatoes, bacon and egg meat loaf, and venison medallions with a red wine plum sauce. Sunday brunch  offers potato pancakes, pork sausage scrambled with eggs, and raisin pancakes served with apple and plum compote.



 
"Old standards like sauerbraten and wienerschnitzel sparkle with clear and distinct flavor at this German restaurant, whose high-ceilinged interior resembles a Bavarian barn (well, a barn with a dozen beer taps and a red-walled shrine where you can drink them before dinner)."

— SF Weekly 

ADDITIONAL DETAILS
Beer and wine available. Serving dinner nightly. Sun brunch 10 am–2:30 pm.

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