Tiki Bar Tour of Germany, Part 1: Kon Tiki – Nuremberg

Kon Tiki sign

Within the medieval wall encircling the old town of Nuremberg, Germany, there is not just one but two tiki bars: Kon Tiki and Die Blume von Hawaii. They’re quite different from each other, but each is wonderful in its own way. Conveniently, they also happen to be within walking distance of each other. We decided to start our evening at Kon Tiki, since it’s also a restaurant.

Kon Tiki entrance

Kon Tiki — no relation to Stephen Crane’s now-defunct chain of restaurants that were in Sheraton hotels in North America — opened in 1978 in three historic fishermen’s houses along the river Pegnitz. The name Kon Tiki references Norwegian ethnologist Thor Heyerdahl’s sail from South America to Polynesia on the Kon-Tiki raft to prove that ancestral migration was possible. (His book about the journey was a bestseller and his documentary film won an Academy Award.) Kon-Tiki derived from Con-Tici, one of the names of the Incan sun god. Heyerdahl theorized that the stone carvings of it may have influenced the look of the Moai on Easter Island. (The menu here includes a little background on these topics along with a tribute to Don the Beachcomber, the first tiki bar entrepreneur and inventor of many famous tiki drinks. However, those sections are in German.)

Bar at entrance to Kon-Tiki

After entering through the glass door framed with Maori-esque designs, you’ll find the Sea Bar on the left. Fish netting and a fake shark and marlin emphasize this section’s theme, while the ceiling is laden with Orchids of Hawaii lamps, mini disco balls and a large outrigger.

Tiki and Shabu Shabu Bar

To the right is the reception stand and a tall Ku tiki, then there’s the Shabu Shabu Bar with pufferfish lanterns and gourd drums turned into lights. I love the miniature model ships, coconuts, shells and starfish placed along the counter. Details like this really make this place special.

Crow's Nest

A few tables are ensconced in their own little nooks, like the Crow’s Nest, a bamboo hut festooned with faux orchids and foliage. When we first set eyes on it, my boyfriend said, “You should have reserved THAT!” (Next time, I suppose?) Making dinner reservations is indeed recommended, but we were there on a Tuesday and manager Harry Grötsch was kindly able to accommodate us without much trouble.

Bamboo and rattan at Kon-Tiki

I was impressed by how much bamboo and handmade tapa cloth there is throughout. A sign relates (in English) that the original owners were inspired by a sailing trip to the South Seas and purchased much of the décor at antique shops in Honolulu. In 2002, a fire destroyed part of the restaurant and a lot of things had to be replaced.

Paradise Island

As you make your way among the other tables in the dining area, you start to see the unusual multi-level layout unfold. A plank leads out to another enclave with a single booth — Paradise Island — and below it on both sides are secluded dining areas separated by a glassed-in tropical tableau and accessed via different stairways.

Kon Tiki menus

Deciding on a drink took some time as the menu lists more than 75 options, ranging from tiki staples (Mai Tai, Zombie) mostly priced around 9€ to classic cocktails (Manhattan, Negroni) to frozen margaritas and daiquiris.

Kon-Tiki Special

I wanted to try something unique to this spot so I went for the Kon Tiki Special (13.90€), described as “a rum-rich cocktail surprise (creamy or fruity to choose), served especially.” It arrived in a whole pineapple topped with a sparkler spewing flames! I ordered it “fruity” versus “creamy” (mixed with coconut cream) and thought the tart concoction was pleasant enough. (Die Blume von Hawaii has better cocktails, though, so take it easy if you plan to visit both in one night.)

"Teriyaki Sticks"

Browsing the appetizers, I was intrigued by the strange-sounding Pearl Harbour Toast (toast with turkey, banana, pineapple and kiwi, topped with cheese), but we played it safe with the popular Teriyaki Sticks. The thin slices of roast beef cooked quickly and were delicious dipped in the two sauces — teriyaki and spicy sweet and sour. At Trader Vic’s, we often get the Beef Cho Cho skewers served in a similar fashion, but I thought this dish had the slight advantage.

"Chicken Breast Kauai"

From the page of plates “The Chieftain Recommends Today,” my companion chose the Chicken Breast Kauai, topped with a fruity sauce that was sweet without being cloying. (Many dishes have references to Hawaii in the name, but don’t really have a culinary connection to the islands.)

"Shrimp Boat" fried shrimp with rice, veggies and pineapple

The Shrimp Boat (fried shrimp, more dipping sauces and sliced pineapple) was a nice change of pace from all the pork and potatoes we’d been eating in Germany. Other selections from the extensive menu include Asian stir-fry, Indian curry, steaks, ostrich, kangaroo and more seafood (mahi mahi, salmon, etc.). Most of the entrées come with white rice and vegetables, plus a salad bar buffet. A couple three- and four-course set menus are also available.

Polynesian World at Kon-Tiki

Harry told me there was still more of Kon Tiki left to discover, so I went down the short stairs on the right (where an arrow directed to the “Tiki Bar”) to a small landing called Polynesian World with a few bar-height tables against the walls. (From this level you could also access the sunken dining room on the right side of Paradise Island.)

Nautical room at Kon-Tiki

Then there were two more sets of stairs. One descends into a room completely decked out with nautical paraphernalia. Portholes punctuate the dark wood paneling and there is a ship’s wheel and all kinds of other maritime instruments.

Kon Tiki bar

If you take the stairs going up from the landing, you’ll encounter the second bar, the Kon Tiki Bar, also outfitted with an outrigger canoe. (There’s also a doorway out to a patio — this place just keeps going and going!) Kon Tiki opens every day at 6 p.m. and closes at 1 a.m. Sunday-Wednesday and 2 a.m. Thursday-Saturday. Happy hour is from 6 p.m.-7 p.m. with 25% off all cocktails, and from 11 p.m. all caipirinhas, juleps, coladas and low-alcoholic drinks are 30% off.

Kon Tiki Cocktail Bar – Restaurant
Untere Wörthstraße 10
90403 Nürnberg, Germany
+49 911 221139

Souvenir Tiki Mug at Emeril’s Tchoup Chop in Orlando


If you’ve guzzled enough butter beer at Universal Studios Orlando and want to mix things up with a tiki drink, you should check out Emeril’s Tchop Chop (pronounced “chop chop”) at the posh Loews Royal Pacific Resort.

You probably know Emeril Lagasse from his many Food Network appearances (“Bam!”) but he’s also got a slew of respected restaurants in New Orleans plus Las Vegas, Orlando and beyond. Emeril’s Orlando at CityWalk offers his signature upscale Cajun/Creole food, while Emeril’s Tchoup Chop presents Asian/Polynesian fusion fare.


Rockwell Group in New York designed the techno-tropical decor with a lily pond in the center of the restaurant, chandeliers composed of small glass flowers and a colorful mosaic of giant blooms above the counter facing the open kitchen. It reminds me of a restaurant you’d find in Vegas casino.


On the left side of the restaurant there’s a bar with about a dozen bar stools. A few tables are also crammed in on that side of the room divider but we were told they were for those with reservations. The place was booked pretty solid on the night of our visit.


Lurking underneath the bar are several Balinese-style tikis, each carved in a slightly different style. One holds a fish while another carries a water jug and so on. (Notice the “E” carved on each.)


One of these was the model for the restaurant’s custom Tiki Farm mug, which has “Emeril’s Tchoup Chop” emblazoned on the back. There have been a few different glazes (green, blue, brown) over the years and the tiki mug even used to have metal rings hanging from its ears. The mug is sold for $15, with no discount for ordering a beverage in it.


Happy hour is offered every day from 5 p.m.-8 p.m. at the bar inside and at the outdoor “Tiki Bar.” (The weather was cold and rainy when we were there in February so the thatched hut bar was all shut up.) The deals include $4.50-$6 beers, $5 well cocktails and $6 house wines and homemade sangria. There’s also a discount on one featured specialty cocktail, The Painkiller ($10, normally $15), a cousin of the piña colada. I tend to make those at home so I opted for the 1944 Mai Tai Roa Ae ($15), made about as true to Trader Vic’s recipe as one can get. Other choices from the “Tiki Classics” section are the Fogcutter, Hurricane, Dark & Stormy and La Floridita (Hemingway Daiquiri.) (They’ve even put in the extra effort to include a little background information on each drink with the description.) On top of that, there are several original “Signature” cocktails that have some tropical flair.


You’re free to order off the full menu at the bar, but we made a meal out of the happy hour “small bites.” I’d skip the robata shishito peppers ($4) since there’s not much bang for your buck, but we did enjoy the spicy salmon cucumber roll ($6).


Those kalua chicken egg rolls ($5) were so good that we ordered another helping, and I still wasn’t able to snap a decent picture before we started demolishing them. The regular menu gets kind of pricey, but definitely has some dishes that sound tempting, like the “Duck Duck Goose” (kiawe smoked duck breast with foie gras gyoza, gooseberry “poha” jam and citrus mustard vinaigrette). Their new chef de cuisine Ryan Vargas is a Hawaii native and an alum of Four Seasons Resort Hualalai and The Ritz-Carlton, Kapalua, so he’s pretty legit.


The theming of Loews Royal Pacific Resort takes inspiration from the “Golden Age of Travel,” so the vibe is luxurious and exotic but not really “tiki.” (Although the hotel does host a weekly luau and I did spot a tiki mask in Jake’s American Bar, which is worth a look.) I’d highly recommend taking a stroll down to Universal’s neighboring Cabana Bay Beach Resort, which was all my mid-century modern dreams come true.

Emeril’s Tchoup Chop
Loews Royal Pacific Resort
6300 Hollywood Wy.
Orlando, FL 32819

Related Posts:
Reviews of Tiki Bars in Orlando
Dole Whip with Rum at Disney’s Animal Kingdom

The Best Things I’ve Eaten at Tiki Bars – Part 1

Pupu platters of crab Rangoon and spare ribs are staples on menus at tiki bars, but some places offer more unexpected fare like pizza, burgers and more.

I wanted to spotlight some of the best food I’ve encountered at tiki bars. My made-up rules are that the tiki bar still has to be open (alas, no Bahooka stuffed shrimp then). Also, it has to be a legit tiki bar, so I can’t include any of the awesome grub from A-Frame. Here’s the first installment of what I imagine will be an ongoing series. (Later I plan on doing an all-California edition.)

1. Biscayne Biscuits – Psycho Suzi’s, Minneapolis


The gut-busting Biscayne Biscuits are my go-to brunch order at Psycho Suzi’s in Minneapolis. I describe them as the unholy (but amazing) offspring of eggs Benedict and biscuits and gravy. Two biscuits were topped with a sausage patty and poached egg, then covered with creamy housemade sausage gravy.

Psycho Suzi’s Review

2. Pulled Pork Nachos – Tambu Lounge, Disney’s Polynesian Village Resort, Orlando


The pulled pork nachos at Tambu Lounge at Disney’s Polynesian Village Resort are famous among parkgoers — and for good reason. House-made potato chips and seasoned fried wontons are heaped with coffee-rubbed pork plus cheese, tomatoes, onions, spicy mayo and pineapple salsa. (Technically I tried these at neighboring restaurant Capt. Cook’s where they’re also served.)

Tambu Lounge Review

3. Pizza – Tahiti Nui, Kauai


Pizza in paradise is what’s in store at Tahiti Nui on Kauai. The toppings are flavorful, and the buttery crust puts it over the top. We loved the #3 Huli Huli Chicken with red onions and cilantro as well as #5 Da Hui with pineapple and kalua pork.

Tahiti Nui Review

4. Truffle Arancini – Mahiki, London


Although the attitude at London’s posh tiki lounge Mahiki wasn’t to my taste, the truffle and wild mushroom arancini certainly were. Sadly, these delicious risotto balls don’t appear to be on the menu anymore.

Mahiki Review

5. Thai Fried Chicken – Three Dots and a Dash, Chicago

Pupus at Three Dots and a Dash

Three Dots and a Dash in Chciago offers several small plates, including crab Rangoon and egg rolls. However, I think the best thing on the menu is the Thai fried chicken in garlic-chili sauce (upper right).

Three Dots and a Dash Review

What are your favorite foods from tiki bars?