For more than 70 years, Mountain Brauhaus has been introducing Hudson Valley diners to German cooking in the shadow of the Shawangunk Ridge. Family-owned for three generations, the Gardiner restaurant has outlasted most of New York’s German eateries by balancing tradition with a willingness to evolve.
That balance is evident throughout the dining room. Fresh flowers grace every table, servers wear traditional dirndls, and many of the restaurant’s longtime recipes remain menu staples. At the same time, chef Kevin Casey has expanded the offerings with contemporary dishes that reflect both changing tastes and the abundance of Hudson Valley farms.
“We serve the same German recipes that we’ve been making for a long time, but also like to add in modern things like fish and vegetarian items, and salads,” says co-owner Ilka Casey. “We like to keep our traditions and also offer new things. It’s a good mix of the two.”
Newer additions include Maultaschen—a pan-fried pasta pocket filled with locally grown lion’s mane mushrooms, manchego, rainbow chard, spring onions, and roasted garlic with carrot sauce—as well as a vegan take on currywurst served with roasted asparagus, kiwi potatoes, and toasted almonds. Alongside classics like schnitzel, bratwurst, and spaetzle, the menu reflects a restaurant that honors its heritage while continuing to grow.
That combination of authentic German hospitality, locally sourced ingredients, and thoughtful updates has made Mountain Brauhaus a Hudson Valley institution—and the Readers’ Choice first-place winner for German Restaurant.
