From the outside you might never give this restaurant a second look. You'd think just another neighbourhood Beitz. If you enter what you see is indeed a typical old style Beitz. Charming in the 60's sense. However it is well worth a stop. The menu, hand written on a sandwich board, is simple with two tagesmenus (soup or salad and main with either meat/fish or vegie). The other side of the sandwich board is the short à la carte selection. Everything listed is what belongs in a traditional Beitz. Kidneys, tripe , a schnitzel variation, soup, salad, a fish perhaps etc. On the surface nothing out of the ordinary. This is where the stealthy bit kicks in. In the kitchen is Bernhard Weber, dressed...
