Having just wrapped up two mind-blowing shows in Sweden with In Flames (Stockholm had around 7,000 people; Gothenburg over 8,000), I flew into Germany a day early before the bus to meet up with some of my old friends. Ela and Dennis are two of Trivium’s biggest supporters and closest pals – if I am retelling the story completely accurately (and I hope I am) – I think the two of them met through the Trivium fan club, eventually began dating; created a “Trivium Car” (you may have seen that in press or in Germany); then eventually got married. Beautiful story if I do say so myself. I can confidently say that a Trivium show in Germany is not a Trivium show in Germany without them around – so it’s always a treat to see the two. 

My pals picked me up at my hotel so the three of us could have a nice meal together for supper. Being quarter German, I have quite the affinity for traditional, “Grandma-style” German cuisine. Our restaurant for the night was Gastastatte Solitude-stuble. I order a Dinkel Acker Pilsner and make myself real comfortable. 

Gastastatte looks like an old wooden cabin in the middle of the German forest. Your table feels like Grandma’s house; traditionally-dressed servers work the place – and man does the food look good. We start with a salad variation of traditional German salads. A leafy one, a coleslaw-type one, and a mushy-delicious kraut. Dennis and I are both big fans of eating as many different things as possible, so we both opt for the Solitude-stuble Spezial. En gloiner roschbroda, a gloss cordon bleu, a schweinelendle mit schbatzla nod m ragnischda salad. Get that one?

Just like region-to-region in countries, Germany has many different dialects city-to-city and different variations of traditional eats. I remember Ela mentioning that even some of the things on the menu were difficult for the two of them to translate due to their Stuttgart-isms. My dinner was basically three yummy-German hunks of meat. Roast pork with some kind of stewed-onions, pork, and a cordon bleu… all swimming in hearty-gravy.  

German food is comfort food and it’s something splendid when done just right in the right places This place was good. Damn good. Our desert was a variation of berries, cream, ice cream, and a cookie. Simple and wonderful. I recall that home-made cream being light but still having that nice super-subtle saltiness like from milk. 

It was a nice eat and catch up with old friends at an old restaurant. 

6 thoughts on “Stuttgart

  1. Awesome that you liked the food around here. Let me translate for you
    En gloiner roschbroda – a small roast beef
    a gloss cordon bleu – a small cordon bleu (hail me, cptn ovious)
    a schweinelendle – small piece of pork hip
    mit schbatzla – with spaetzle, which are traditional swabian noodles made from runny egg noodle dough
    The restaurant is really close to my workplace =)

  2. I Love Reading About The Places You Experience, In Your Words, Its Amazing. The Photos To Go With Your Words Make Perfection. Thank You So Much For Sharing,These Little Glimpses Into Life Around The World Really Mean A Lot To Me, I Look Forward To Checking In Every day.

  3. It’s always great to read how you like Germany and its food. And you must be quite proud of that lovestory of these two.
    Also, as you are such an inspiring person and musician, I really appreciate that you like to share those bits of your life with us.
    Already looking forward to your next interesting story!
    Bis dann! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *