The restaurant with 60 seats indoors and 80 seats in the adjoining beer garden looks back on a long tradition of hospitality. Guests have been served here since 1752. The food is a fusion of good German cuisine and Mediterranean dishes. Seasonal regional dishes are a particular speciality of the house. At the respective time of year, sirloin steak with fresh chanterelle mushrooms or tagliatelle with porcino mushrooms are on the menu.
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Grilled dishes are made on lava stones. The restaurant has cosy décor with lots of dark wood and, in the beer garden, the seating is interspersed between rose bushes. Guests can also sit in front of the restaurant.
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