You come to Im Eimer for the schnitzels, the Eisbein and the weekly specials — a menu of German dishes served in Sir Lowry's Pass. The kitchen plates crumbed pork schnitzels with lemon and chips, or topped with mushrooms and cream sauce. The Eisbein, a pork knuckle, comes with sauerkraut and mash, needing an hour to prepare if not ordered ahead.

The menu leans into German flavours — goulash soup spiced with paprika, bratwurst with chips or mash, and a bread basket with liver pate. Burgers are double-pattied and come with caramelised onions, cheese and chips. On Sundays there is live music from local acts.

What makes the place work is the meat. The kitchen uses pork neck for steaks, serves zebra and oryx when available, and prepares a pork belly with sauerkraut. The Eisbein meat also goes into a sandwich with mustard and chips. The menu changes weekly, posted ahead so you know what to expect.