We were in Georgetown for the day and got hungry. We had noticed the Euro Grill on the way into town and decided to check it out, glad we did. It turns out the restaurant is owned by a Czech and specializes in Eastern European food. We came in the late afternoon and it was relatively empty but the place is packed for dinner around 5 PM. They have a nice selection of Czech beer on tap, sadly no Budweiser Budvar, and a fairly large collection of California wines. Our Czech waiter was very friendly and we had a nice conversation about our food experiences in Vienna. The service is very European, they take your order and leave you in peace, to enjoy the meal and the freshly falling snow.
The interior is typical Colorado ski lodge interior design. A nice touch is a real wood burning stove. It was trying to snow just as we went in the restaurant and we were seated by the window. We felt especially cozy as we enjoyed the snow from inside the warm restaurant.
Out in the back of the restaurant is a great deck overlooking Clear Creek. It was a little chilly to use on the day that we visited but during the summer it would be a perfect view for lunch or dinner. A particularly nice touch is the wall of Aspen logs forming a separation on one side of the space.
I had the Hungarian Goulash and Lisa ordered the Viener Schnitzel. They had Bohemian Sauerbraten (Svikova) with lingonberries on the menu but unfortunately it was not available the day we visited. The goulash was among the best I have ever had, lovely soft chunks of beef accompanied by heavenly soft sliced dumplings and a sweet and sour red cabbage. This particular Goulash often goes by the name, “Vienna style Goulash”. In Hungarian cuisine, traditional “gulyásleves” (literally “goulash soup”), “bográcsgulyás”, pörkölt, and paprikás were thick stews made by cattle herders and stockmen. Garlic, tomato, caraway seed, bell pepper, and wine are optional. One may alternatively prepare these dishes as soups rather than stews. Excepting paprikás, the Hungarian stews do not rely on a flour or roux for thickening and they do not include tomatoes as in the American tradition. They also had Szegedin Goulash which is prepared in a creme sauce.
The Veal Schnitzel was so much better than we had in Vienna that there is literally no comparison, the picture above shows the dry tasteless Schnitzel we had in Vienna. The breading was now filled with subtle but lovely flavors, the veal was moist, the gravy delicious and we could have eaten a whole plate of the sweet and sour cabbage. The reviews on TripAdvisor generally agreed with our love of the food at Euro Grill. It has received a 2013 Certificate of Excellence and there were reviews of people who came from Denver specifically to eat at this restaurant. We would certainly eat here again, even if it meant driving up from Denver. The menu is full of other things I would like to try and Czech beers I would like to taste. The visit to Georgetown coupled with the delicious lunch we had at Euro Grill made for a wonderful day. Sadly, the pandemic led to the closure of the Eurogrill restaurant. I hope they return.
Euro Grill: http://www.eurogrillrestaurant.com/