TravelKS.com Kansas Official Travel Guide 13 T ender steaks and juicy fried chicken are staples at many Kansas eateries, but our diverse state also dishes up a taste of the world at ethnic restaurants re- ecting our proud heritage. In big cit- ies and small towns, restaurant chefs whip up German, Swedish, Italian, Vietnamese, Mexican and Chinese fare, often adding their own twist to traditional recipes. Other establishments offer menus seasoned with a number of international avors, including Cuban, Thai, Korean, Lebanese, Czechoslovakian, Jamaican and Russian. And thats a just a few of the options. Have a hankering for light and uffy pancakes? No problem. Swedish Crown Restaurant, an icon in downtown Lindsborg, serves Swedish pancakes for lunch and dinner every day. Here, the artwork, music and, of course, tradi- tional Swedish cuisine reect the heritage of the community, which was founded by Swedish im- migrants and is known as Little Sweden, USA. Many dishes are adaptations of tried-and-true recipes, including the Swedish meatballs, which hail from executive chef and co-owner Shana Everharts ancestors. Sample the meatballs as part of the Swedish DinnerSwedish meatballs seasoned with all- spice and nutmeg and served with potato-and- pork sausage and lingonberries. The tart avor of the berries, says co-owner Erik Lundstrom, per- fectly complements the meatballs. The Swedish Dinner is a very typical Swedish plate, especially for our ancestors who founded Lindsborg, Lund- strom says. Finish with an order of ostkaka, a Swedish custard dessert topped with lingonber- ries. Its a must, says Lundstrom. Ifyoureyearningfortastyfoodandawarm,old- fashioned dining experience, sit down to a relax- ing meal at Beethovens 9 in Paola. Here, Ulrike and Patrick Poetter prepare German food from their own recipes as well as from those handed down from their parents and grandparents. I believe German food is the fundamental ethnic food in that there is no deep-fat frying, and the food is avorful and good for the soul, says Ulrike. Sauerbraten and knackwurst and possibly less familiar frikadellen and rouladen come with side dishes of hot German potato salad, spaetzle, sauerkraut or red cabbage. Diners enjoy their meals at wooden tables be- neath the tin ceiling of a restored historic building on the citys picturesque historic Park Square. We like to recreate the feeling of a relaxing dinner at home, says Ulrike, adding this is a restaurant left: Enjoy classic German cuisine at Beethovens 9. right: Lingonberries are a favorite ingredient at Swedish Crown Restaurant. lower left: Beethovens 9 owners Ulrike and Patrick Poetter lower right: A red Dala horse adorns the Swedish Crown entrance. Its not hot and spicy, but definitely full of flavor.