Animation: two dumplings drop onto an empty plate, dark gravy is poured into the middle, a crusted Schäufele lands in the gravy, herbs fall onto the dumplings, and finally the plate steams. The lines: the dumplings were cooked today, not yesterday. Fork in, tear it open, never under the knife. Dark-beer gravy from bones, not from a packet, underneath, never on top: the dumpling should soak, not swim. Four hours in the oven until the meat wants off the bone. Rösch, Franconian for crunches when you bite. You hear the crackling before you see it. Crackling first, while it still crunches.
Schäufele in Fürth. Twice voted the best.
Oven-fresh crispy pork shoulder (Schäufele) €20.60
You’ll find a proper Franconian Schäufele, roast pork shoulder with crackling, at the Schlössla in Fürth, Vacher Straße 15: fresh from the oven, in dark gravy, with potato dumplings and a small side salad. In nordbayern.de’s Schäufele vote, ours came first in 2017 and again in 2023. It’s a fixture on our menu, not just a daily special. We’re open Monday and Wednesday to Saturday from 17:30, and on Sunday from 11:30 to 15:00 and again from 17:00. We’re closed on Tuesdays.
Open until 22:30
How our Schäufele was voted the region’s best.
In nordbayern.de’s 2023 online vote, our Schäufele got 642 votes; the runner-up got 107. We had already won the Schäufele vote back in 2017. The votes came from nordbayern.de readers, and the top ten included places from Nuremberg, Erlangen, Zirndorf and the surrounding area, with the Schlössla at number one.
Christian Umhauer was the cook at the Schlössla when the owner at the time wanted to close. He took the place over instead, together with Andreas Hans, a regular back then. That was more than ten years ago. The award sign hangs at our bar, and you can spot it in the 360° tour.
What comes with the Schäufele.
The Schäufele comes crackling side up, with dark gravy underneath and the dumplings alongside. In our kitchen we bake the little bread rolls ourselves and make our sauces the classic way, from bones.
When and where to get it.
When to come
The Schäufele is a fixture on our menu. Here’s when we’re open:
- today Monday Monday
- 17:30–22:30
- today Tuesday Tuesday
- closed
- today Wednesday Wednesday
- 17:30–22:30
- today Thursday Thursday
- 17:30–22:30
- today Friday Friday
- 17:30–22:30
- today Saturday Saturday
- 17:30–22:30
- today Sunday Sunday
- 11:30–15:0017:00–20:30
Reserve online or call 0911 / 7360100.
Reserve a table →Where to find us
Zum Schlössla, Vacher Str. 15, 90766 Fürth. Fürth is right next door to Nuremberg. Coming from Nuremberg, Erlangen or further out? Plan your route with Google Maps or Apple Maps.
Schäufele to take away.
Please order by phone and let us know when you’ll drop by, so it’s fresh. Bring your own container and get 10% off the food price. That goes for the whole menu, not just the Schäufele. We don’t deliver.
0911 / 7360100What others wrote about their Schäufele.
„Mein Schäuferla mit der röschen Kruste und der herrlichen Soße — es war einfach ein Genuss.“ „Das Schäufele war wirklich lecker und die Sauce dunkel und nicht so dünnflüssig.“ 4.7 stars on Google · 771 reviews · All reviews on Google ↗ (opens in a new tab)
Schäufele, Schäuferle, Schäuferla.
Schäufele, Schäuferle, Schäuferla, and some say Schäufela: it’s always pork shoulder, on the bone and with the rind. The flat bone looks like a little shovel (Schaufel), hence the name, and the rind turns into crackling in the oven. In Franconia it’s the classic Sunday roast, and Franconian Schäufele is part of GenussErbe Bayern (opens in a new tab), Bavaria’s collection of traditional food specialities. Not to be confused with Kassler or Baden-style Schäufele: both are cured and smoked, which makes them different dishes. We call it Schäufele. Order it however you say it.
How do you eat Schäufele?
The first rule is known all over Franconia; the rest are ours. None of them is compulsory.
- Dumplings aren’t cut. Pull them apart with your fork: the rough surface soaks up more gravy.
- At our place the gravy goes under the Schäufele, not over it. Otherwise the crackling goes soft, and it should stay rösch, Franconian for crisp.
- Start with the crackling while it still crunches.
- The last bit of dumpling is for mopping up the gravy.
That’s the theory. The Schäufele is in Fürth.
- Bigger group? For birthdays, christenings and other celebrations, we’ll happily plan it with you: Celebrations at the Schlössla →
- Prefer something without meat? See the menu →
- Or give a gift voucher →
