An Introduction To History—

Nestled between lush greenery and a stone, hand-paved parking lot reminiscent of those found in the pathways of an old German village, sits an unassuming cottage that is home to history.

In Colorado Springs, under a large sign reading “Edelweiss,” you will find a living chronicle containing 100 years of German heritage, both in terms of culinary creations and displayed artifacts.

Between the giant, hand-carved Nutcrackers, the wooden antique altar dedicated to everything beloved about Germany, and the multiple pastry cases filled with a bounty of European-inspired baked goodies, I already felt like I was in the middle of Deutschland before ever meeting owner and manager Dieter Schnakenberg.

While being led to my patio seat, Schnakenberg gave me a bit of a history lesson when it came to the restaurant and how his family’s roots extend all the way back to 1969 (a mere two years after opening). “Mom [immigrated] in her early 20s from Germany and started working here as a waitress and quickly got promoted—she has a CPA background—to manager. She was doing the bookkeeping and everything else.”

He went on to explain that though his family would be pulled away by a job in Montana that his father took, the Edelweiss would eventually find its way back into the Schnakenberg’s life when his parents purchased it in the late 80s after it had fallen into severe disrepair.

While being seated, I mentioned to Schnakenberg how beautiful the patio was. He explained that everything from the gnomes and the koi pond to ALL of the masonry work and every other element on the patio was constructed by his father.

Between the breathtaking atmosphere created by his father and Schnakenberg’s explanation that the food is made via “recipes from [my grandmother] that are handwritten and are probably 100 years old; we pull ideas from that,” my expectations were through the roof.

 

The Food—

Jägerschnitzel: When the plate of Jägerschnitzel was placed in front of me, I was immediately hit by aromas of familiarity; everything mirrored what you would find in a chicken fried steak. However, once I took a bite, that’s where the similarities ended. Though the breading on the pork cutlet held all the key hallmarks of what you should expect from a properly fried protein (a great crunch that’s the perfect counterpoint to the tender meat within, all while keeping the juices intact), it never felt greasy or tasted anything like you’d get at a diner. This sentiment also holds true for the brown mushroom gravy smothering the porky goodness. Where most American-style brown gravies tend to be super-thick and salty, the one topping my Jägerschnitzel was lighter, yet held more complexity. Though there were only a few primary flavors—beef and mushrooms—each was at the forefront, making for the perfect accompaniment. This is a dish you simply cannot pass on.

Rouladen: Where the Jägerschnitzel epitomized simple flavors, the Rouladen was a symphony of savoriness. Between the beef, pickles, bacon, and mustard, the gravy made from these ingredients yielded something out of this world. After being greeted by the tang from the pickles and mustard, a smokiness creeps in before a cascade of beefiness finishes the sauce. When you smother the fork-tender beef roll with this, you are treated with a dish that can only come from decades of expertise and tradition. As delicious as Edelweiss’s Rouladen may be, there is one negative thing I have to say about it: never before has a dish inspired such jealousy in me. I’ve made this dish for my wife every year for the last five years on her birthday, and mine is nowhere as good. And I will bet you anything that no matter how good your Rouladen may be, theirs is better (no offense).

Braised/Pickled Cabbage: OK, it must be said that all the side dishes presented at the Edelweiss were delicious. Like everything else placed before me, the veggies, potatoes, and spätzle were all well-seasoned, perfectly cooked, and noteworthy, but the cabbage was on another level. It’s funny how frequently Asian cuisine is mentioned as being THE model for balanced flavors when I’ve never had an Asian dish as balanced as the Braised/Pickled Cabbage at Edelweiss. Sweet, salty, sour, bitter, and umami were found in spades. OK, that’s an understatement; every profile packed a serious wallop. This cabbage delight is easily one of the best side dishes I’ve had in 2025.

Black Forrest Chocolate Torte: In the interest of full disclosure, cherries are my favorite fruit. Knowing this, it should come as no surprise that I would pick the dessert that uses both real cherries and Kirsch (cherry brandy) as its main components for my culinary auf Wiedersehen. Combining these two ingredients with a vanilla cream that’s placed in between layers of moist, chocolate sponge, yields the most delicious version of a grown-up cherry cordial you’ll ever enjoy. There’s a definite reason why this is their top-selling dessert.

Napoleon: Much like the Jägerschnitzel, the Napoleon is a dish that combines a number of other, familiar desserts, while turning them up a notch. With layers of puff pastry separated by a Bavarian cream, and a vanilla/chocolate swirled glaze topping, when you get a perfect bite that includes everything, it’s like eating the best of both worlds in an éclair-donut mashup. I loved the amount of restraint shown when it came to the addition of sugar in this dish; it was never cloying and made for a great supporting cast member to the rich decadence found throughout. If you’re someone who isn’t a huge fan of sugar, then I cannot recommend this dessert more highly.

Really, the only part of the meal that wasn’t extraordinary was my beverage selection: water.

Unfortunately for me, I was unable to enjoy the plethora of German beers and other alcoholic drinks Edelweiss offers due to the long drive I had ahead of me. With that said, beer lovers can rejoice at the two-dozen-plus options available in both draft and bottle form, guaranteed to quench any size thirst. From more mainstream varietals like lagers and pilsners, to authentic fare like Doppelbocks and Sünner Kölsch, it’s clear that there is just as much attention paid to their beverage selection as there is to the food.

After enjoying the delicious offerings, Schnakenberg took me around to tour the giant homage to the homeland.

 

An Experience You’ll Never Forget—

Entering the “Beer Stein Room,” Schnackenberg explained that the restaurant was in his blood. “We live next door. I was like, six, eight years old, and coming over here sorting silverware and rolling setups, bussing tables, and you know, I worked my way up. This was my second home.”

From there, he went on to detail his culinary experience—one which included a three-year apprenticeship at Café Julie’s at The Broadmoore—and how the road eventually brought him back home. Though he’s had a hand in crafting the menu, he sees himself as more a manager than a chef.

The more detailed his personal stories became (along with tales of the restaurant’s anthology), the more life seemed to be breathed into the decades-old steins that adorned the shelves surrounding the perimeter of the room. These were all placed in a way that focused the attention on the fireplace in the center of the far wall.

To get to the “Great Room,” you have to pass through a smaller dining alcove. Schnakenberg explained that before the building was converted into a restaurant, it was a school, and this was the main classroom. Though it was the tiniest of areas, it held the most charm.

On the opposite end of the humble spectrum was the Great Room.

As I passed through the threshold, I was greeted by a giant dining table lined with chairs. Directly behind the host’s chair at the far end was a large fireplace that was topped with an animal skull. Once I was in the center of the room, I turned around to see that above the partition was a giant red door in the center of what looked like a school façade.

That’s exactly what it was.

When the family renovated/expanded the restaurant to accommodate its growing fanbase, the one unbreakable demand every contractor faced was that the 100-year-old school front be kept intact. It’s clear they meant what they said.

The next stop on the tour was the “Ratskellar” … the basement.

Above the handrails leading down to the cellar were several awards Edelweiss has won over the years from various publications. When I began writing them in my notes, Schnakenberg told me my list would be incomplete because they had won so many that they had to put a number of them in storage. What a problem to have.

Walking through the various, smaller areas filled with booths that directed me towards the bar—something of a popular hangout during their daily “Happy Hour In The Ratskeller”—I noticed that none of the walls were without German memorabilia. Giant alphorns, wooden carvings, and other miscellaneous paraphernalia were in every corner.

And every single piece has been donated.

During this part of the tour, I asked Schnakenberg if he’d ever consider expanding the “Edelweiss Empire” by opening multiple locations in other cities. He detailed the two main reasons why he’s never indulged this thought. The first comes from the fact that the family owns the building—there’s zero monthly rent. The second reason is related to the ambiance created by decades of collecting various authentic German pieces of décor.

“It can’t be done. How do you replicate this?” he asked, raising his arms around him.

He’s right.

 

Final Thoughts—

From the first moment I stepped into the lobby, up until I left the parking lot, I knew I was experiencing something utterly unique. Sure, Colorado has other restaurants that serve German cuisine. And yes, there are some that have impressive layouts. However, as much as it breaks my heart to say this, none of them even come close to the Edelweiss.

I mean, how could they? Given the restaurant’s history, it seems the Schnakenberg family WROTE THE BOOK on such things.