Ice Cream Restaurants in Bad Kissingen
The best places in Bad Kissingen to eat Ice Cream. Our interactive map features all restaurants around Bad Kissingen who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Ice Cream or dine out.
3.8
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3.8
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City: Bad Kissingen, Heiligenfelder Allee 16, 97688 Bad Kissingen , Bayern, Germany
"I had saddened the motto of the Association of German Slide Guides “If one does a trip, then he can torture it!” to report to other restaurant visits accompanying my stay, which I am happy to do with this. Immediately after my arrival in Bad Kissingen in October I was highly recommended to reach the thermal spa of the place: A magnificent sauna and bathing landscape, diverse wellness offers and a well maintained complex are good reasons for a visit, according to the unanimous opinion of many spa guests. My first Sunday visit to the thermal spa with my esteemed courier Klaus, a loving Munich photographer, a madness to whom the person had already had everything in front of the lens, was rather unreleased, as we had severely underestimated Trottel in always not necessarily overpopulated cushionings in the thermal spa. A good thing was the “living” day in the midst of swimming wings and plundering pads in the sauna “mei then how naussi Schakkelin der Opi stays fei still a bitserl in” , the diverse offers of the thermal spa could be edited and tried out, so a second visit should be much more oriented. Said, a little later, the spa should see me again in a gray Friday afternoon, the plan went up, heavenly tranquility in the partially open fire-heated earthly saunas, relaxed plank in the vast outdoor pools and whirlpools, clear that such sporty big deeds also fire hunger. As beautiful, which belongs to the thermal spa a quite appealing restaurant, you can host the bathing guests in the indoor area at a kind of pool bar with tables and seating separate card and have an autonomous guestroom, accessible separately from the outside, for regular restaurant guests without sauna ambitions. Around 19:30 I was the only guest in addition to a couple, the ambience convinced with beautifully covered tables, comfortable lighting, comfortable leather chairs and last but not least a magnificent view over the nightly town thanks to the hillside of the thermal spa. After her kind greeting from a lady dressed in waitress costume in the 30s, the card revealed a lot of what one would expect from a “Wellness Gastronomy”. A lot of light around salad and low carb, fish and vegetarians, some pasta, but also delightful enough regional and hand festival for hungry top athletes like me, the prices french moderate to favorable for my NRW eyes that are not exactly spoiled in this respect. Still a little under the impression of the health-promoting measures of the afternoon and the judgment of a person scale posted in the sauna area, which is of appreciable weight loss Anm. der Red.: I'm sorry I'm back in history, I don't have a starter, though there were some nice options. There was no greeting from the kitchen, this seems to be only in higher-class restaurants in Usus. But I also find that right when the remaining dishes are so moderately priced and at the same time convince qualitatively, as I often experienced in Lower Franconia. AND dear gastronomy in the local Bergisches Land, SO it is also much better for me to get served as an overpriced standard wizard, to which you will be sent to DEHOGA mandatory recipe as a carnival amuse with unreasonable bread with my hated “Mystery Herb Pamp”. I first ordered a 0.7 liter bottle of Rhön Sprudel Classic to 3,90 € as well as my first glass of wine after several weeks abstinence part of the cure concept was moderate healing fasting...argh... , a dry cuvee from the winery Baldauf, the 0.25 liter also to moderate 3,90 €. Main dish Rumpsteak from Rhöner Rind with herbal butter, potato cracks and bacon beans € 16,50 2013 Baron Rotweincuvée quality wine dry, winery Baldauf, Franken – 0,25l € 3,90 At a point where, thanks to the full-time days of my spa, I would have thought the pronunciation of terms such as Amaranth, Quinoa or Lein Seeds I could have been very pleased to spontaneously Despite a certain situational desire for meat, I tried to be objective in return, which was not so difficult at some distance, but this evening I was saved. The steak from regional origin was ordered by me as usual medium rare, this did not quite succeed the cook, unfortunately rather a touch over medium landed the meat on the preheated plate, although not bloody in the core was a delicate pink yet dominant, so I did not complain. The steak, together with the subtle but sufficient with garlic, parsley and simple garden herbs, was a positive surprise. The steak, a substantial meat taste, was well parsed and long-seen-free with good maturity and probably also rearing, the butter creamy and round tasted Gottseidank did not have to become a gourmeggle. Easily disappointing the supplements, the very discreetly tanned and spiced twistings were perfectly cooked, but, thanks to their taste, they acted rather as a saturation supplement in the sense of word – a pity, I helped with salt and herbal butter. A little better the beans not a TK!, although neatly translucent with bacon and onions, there was also some tasteful finesse. The legumes squeaking between the teeth were very natural, the bacon of good quality but too bright, the onions also somewhat too glazed, I think a few minutes longer in the pan would have done the dish well. On the bottom of the plate, there was also a fine mirror of a slightly weak-breasted jus or a bit very quickly pulled out of the frying set, but this sauce was neither in quantity and taste able to give the dish an independent touch. All in all, however, a solid court, which goes much worse, the baron, a cuvée from Dornfelder, Regent, Spätburgunder and Schwarzriesling matched well and you don't even think how good a simple wine can taste tea and water after several weeks. Dessert Fränkischer Pfannkuchen mit Applemus, Zucker und Zimt, Sahne und Früchte € 3,50 In words: Dreifuffzig!!! In my corner of the nation, you get a ball of convenience ice cream with an ice cream and spray cream when you have bad luck, Franken and I became more and more friends! I received an à la minute made pancake, fluffy, warm and tasty the combination of warm apple and cinnamon is always a safe bank for me anyway. Fresh apples and orange columns, beaten cream, a pysalis also enjoyed the eye. The only thing that came out of the glass was the applemus, but that did not really break down the taste and who at this price in this setting still outrageed homemade compote had previously spent at least half an hour too long in the Finnish 90 degree earth sauna. On the picture, perhaps a bit clear, the pancake was a not straight ethereal dessert, rich and happy I affirmed the once again satisfaction question of the service lady. By the way, this had exemplary taken care of the guests: always present without being intrusive, questions about dishes were, if necessary, answered in consultation with the kitchen, naturally and friendly reception and adoption. The payment could be done easily by EC card, a relaxed 10 minute walk through the hilly foothills of the spa park brought me back to my spa and the next morning even the muesli buffet was excellent. In conclusion, light weaknesses at the main dish would have made me quickly come to a 3 – 3.5 at higher prices, so for me a clear four, a little lame twistinge and a slightly narrow-breasted little bump. Ambience and service very pleasant, cleanliness corresponds with their standard of the entire facility, here you can feel very comfortable after a sauna day if you prefer to dinate it after the sauna and not in the bathrobe. Solid food at moderate prices with good approaches and perceptible regionality, no convenience, all not of course in tourist areas and especially in public magnets such as popular spas, the KissSalis Thermen Restaurant is therefore a clear recommendation!"
4.2
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4.2
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City: Bad Kissingen, Obere Marktstraße 6, 97688, Bad Kissingen, Germany
"Pleasant ambience, excellent cakes and chocolate selection. Service girls even nicer than the bosses in the house. This but also great in the service etc. Again and again compliment renovation of the toilets became very good."
4.5
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4.5
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City: Bad Kissingen, Kurhausstr. 29, 97688 Bad Kissingen, Bavaria, Germany
"Absolutely great eating to matching trips. again and again a pleasure!"
4.4
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4.4
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City: Bad Kissingen, Ludwigstrasse 7, 97688 Bad Kissingen, Bavaria, Germany
"Service: Take out Meal type: Brunch"
4.5
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4.5
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City: Bad Kissingen, Heiligenfelder Allee 16, 97688 Bad Kissingen, Germany
"I had the motto of the association of German dia-guides “If you make a trip, then he can torment with him!” to other restaurant visits during my stay, which I like to do with it. immediately after my arrival in bad kissingen in oktober I was highly recommended to reach the thermal bath of the village: a wonderful sauna and bathing landscape, diverse wellness offers and a well maintained complex are good reasons my first Sunday visit in the therme with my esteemed spamate klaus, a beautiful münchner photographer, a madness to which the person had already had everything before the objectiv, was quite insolable, as we had dramatically underestimated in the always not necessarily overpopulated kisses the waking base in the thermal bath. a good thing was the living day in the midst of the swimming wing and plundering pads in the sauna "mei then stop how naussi schakkelin the opi still remains a bitserl in" which could be explained and tested various offers of thermal baths, so a second visit should be much more oriented. said, a little later, the spa should see me again in a gray Friday afternoon, the plan went up, heavenly rest in the partially open fire-heated earthly saunas, relaxed planks in the huge outdoor pools and whirlpools, clear that such sporty big did also fire. as beautiful, belonging to the thermal bath a very appealing restaurant, they can have the bathers in the interior with a kind of poolable with tables and seating separate card and have an autonomous guest room, separately accessible from the outside, for regular restaurant guests without sauna facilities. around 19:30 I was the only guest next to a couple, the ambiente convinces with beautiful covered tables, comfortable lighting, comfortable leather chairs and last but not least a wonderful view over the nightly city thanks to the hills of the thermal bath. after her kind greeting from a woman dressed in waitress in the 30s, the card showed a lot of what one would expect from a "wellness gastronomy". a lot of light around salat and low carb, fish and vegetarian, some pasta, but also edible enough regional and hand-resistant for hungry top athletes like me, the prices french temperate to eyes favorably for my nrw who are not exactly spoiled in this sight. a little under the impression of the health-promoting measures of the afternoon and the judgment of a person skala in the sauna area, which is due to noticeable weight loss. the red:. unfortunately, if history. kündete again, I did not miss a starter, although there are some nice options. there was no greeting from the kitchen, this seems only in first class restaurants in usus. but I also find that if the remaining dishes are so moderately priced and at the same time convince qualitatiw, as I have often experienced in Lower Franconia. and love gastronomy in the local mountainic country, so it is also much better for me than overpriced standard assistant, at which they dehoga obligatory recipe as carnival maus with inappropriate broth with my hated pampy. I ordered a 0.7 liter bottle rhön sprudel classic at 3,90 € as well as my first glass wee after some weeks abstinence part of the cure concept was moderate healing fasting...argh..., a dry cuvee from the winery soon, the 0.25 liter also up to moderate 3,90 €. the steak from regional origin was ordered by me as usual medium rare, this did not quite succeed the cook, unfortunately rather a touch over medium landed the meat on the preheated plate, although not bloody in the core was a delicate pink but dominant, so I did not complain. the steak, together with the subtle but sufficient with garlic, petersilie and simple garden herbs, was a positive surprise. the steak, an essential meat flavor, was well parsed and long-term, and probably also rearing, the butter creamy and round-tasted gothic soidank did not have to become a gurmeggle. simply disappointing the supplements, the very discreetly tanned and spiced swirls were perfectly boiled, but thanks to their tasteful properties they acted rather than saturation supplement in the sense of the word – a pity, I helped with salt and crimp butter. better not drill tk! , although properly translucent with speck and swirling, there was a little tasteful finesse. the between the teeth squeaking sleeves were very natural, the speck of good quality, but too bright, the swirling also a little glazed, I think a few minutes longer in the pan would have made the dish well. on the lower side of the plate there was also a fine mirror of a slightly weak-brown jus or a bit quickly pulled out of the frying set, but this sauce was neither in quantity and taste in the position to give the plate an independent touch. all in all, however, a firm yard that goes much worse, the baron, a cuvée from dornfelder, regent, lateburgunder and black Riesling well looked at and you don't even think how good a simple wine can taste after some weeks tee and water. dessert Franconian pfancake with applemus, sugar and cinnamon, saw and fruit € 3,50 with words: three-fuffy! in my corner of the nation, they get a ball of comfy ice with an ice cream and spray cream when they have pech, franken and I became more and more friends! I received an à la minute made pfannkuchen, fluffy, warm and tasty the combination of warm apple and cinnamon is always a safe bank for me anyway. fresh apples and orange columns, beaten cream, a pysalis also enjoyed the eye. The only thing that came out of the glass was the apfelmus, but that did not really break the taste and the at this price in this setting still annoyed homemade composition had previously spent at least half an hour too long in the Finnish 90 grad erdensauna. on the picture, perhaps a bit clear, the pancake was a not straight ethereal dessert, rich and happy I confirmed the re-satisfaction question of the service woman. By the way, this had exemplary care of the guests: always present, without being intrusive, were asked to arrange, if necessary, in tuning with the kitchen, natural and friendly reception and adoption answered. the payment could simply be made with EC card, a relaxed 10-minute walk through the hilly foothills of the spa park brought me back to my spa and the next morning even the Müsli buffet was excellent. Finally, lightly weakened at the main dish would have made me quickly come to a 3 – 3.5 higher trips, so for me a clear four, a little lame twistinge and a slightly narrow-brown small bump. ambiente and service very pleasant, the cleanliness corresponds to their standard of the entire facility, here they can feel very comfortable after a sauna day if they prefer to dinatate it after the sauna and not in the bathroom jacket. solid food to moderate trips with good intentions and perceptible regionality, no convenientness, everything not natural in tourist areas and especially in public magnets like popular spas, the kisssalis thermen restaurant is therefore a clear recommendation!"
4.5
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4.5
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City: Bad Kissingen, Münnerstädter Str. 1, 97688 Bad Kissingen, Germany
"The name Faber has weight in Bad Kissingen, the old fine food dynasty could be called a slightly augence-winning laconic as the “Käfer” of the small town. And looking at the website, this impression will also be looked after outside, proudly one boasts a small handful of prominent guests who have lost themselves to Munich's street in recent years. But one has also to be proud of one or the other, because what one touches has usually also success, in addition to a well-running catering business one has been operating in Kissingen for many years two branches with various fine food items and own butcherries, which leads alongside meat from the region noble gourmet meat from all over the gentlemen's countries. A lot of the fine food selection comes from its own production or has regional reference, which is agile, in-house marketing at many levels is modern and contemporary and although you do a lot of things right here, this is a hint of “glossy” to me, even if you always try to underline the tradition, a look at the website might let me guess what I mean. In the two shops, I was regularly a customer and covered myself with treats, for example, in order to sometimes painfully sound vegetarian dinners in my cure etablissement culinary something. In the branch in the pedestrian zone, I liked to eat one of the small daily dishes or – even much better, I was fed with a bad conscience by the “Lunch Buffet” offered at the Ostring, which revealed the best price of an All You Can Eat buffet, which I usually always had, at a great distance, which I could ever experience. This buffet had it quite in itself: Whoever had the idea, the author of these lines among others, crispy brunette with divine cumin jus, homemade latencies and warm apple strudel with vanilla sauce in the finest conditor quality as part of a “(Fr Iss so much you want to make buffets” that it was not possible for me to make the door so much This branch on the Ostring has been transformed for some time on Wednesday and Thursday evening into the latest Spross of the Faber Gastronomy projects: The top-positioned “Faber Steakhaus”, harmoniously led by the exaggerated recent spross of the current working generation of Fabers, Thomas Faber. Those who seem to really live and love meat, the training as cook and meat ommelier has long been behind him, and at the moment he seems to focus entirely on the topic, under the name “Dexter Rind” there is currently even a breeding of his own under the best, natural animal welfare conditions, the maximum hipster-compatible high-gloss prospect convinced. The unorthodox, according to his own statement, owed to the well-being catering business, opening hours of the Steakhaus on only two days of the week prevented me from looking for it at the beginning of my stay and so I was happy all the more for the evening described here. It should be an early one and it should not be the only one... farewell dinner with three lovely spamates/in the last week of my cure and all at the table were rejoiced unisono thebisch on a good piece of short-fried meat. My very short-term telephone reservation on weekends had been done by gottseidank “just yet” as the friendly voice at the other end of the line let me know. Hurra, I didn't have to drive, the short driveway found a usual relaxed end, because the parking lot at the house offers plenty of pitches. I was looking forward to the guest room, which I only knew at daylight on the occasion of the lunch buffet mentioned, and at this I felt the concept as coherent: just a stylish mix of bistro, butchery and fine food shop with Vinothek but the whole evening as a noble steak house? When we entered, I realized that the Lord had not exaggerated with the Italian accent, until the last place was the guestroom filled and I was positively surprised how well the room was. Warm light and a colour and material concept that is inherently graceful in architecture immersed the space into an inviting basic mood, and an excellent air quality was added, I find there hardly anything worse than sticky, crowded rooms. Pleasant audience with a slight slope to the blow of “laughing money adel with Paul Shark quilt jacket”, yet a very organic mix with barley seeds in the majority and thus far away from comparable, guests-related atmospherically unbearable Munich or Düsseldorfer Schickimicki Steakbuden. A welcome at the entrance, behind which the wardrobe is located in a wind tunnel, did not take place immediately due to the well-stocked restaurant, but after a few moments of viewing we were then kindly greeted by a young lady with Asian trains and guided to our reserved table. The view of the meat counter at the right, in which beautifully pared cuts are waiting for customers who can choose different breeds from different countries and a Australian Black Angus Rib Eye Dry Aged T Bones and Irish Lamb Carree, then takes weight as usual. Steakheaven The table culture at first glance is unspectacular, but convinces with noble materials and tasteful design, I liked them well, although I belong to the “old-fashioned” tablecloth advocates. After a reasonable time, first drinks were asked and tipped into the electronic helper, we ordered aperitif and water and studied the manageable map. This is not to be found online anywhere, therefore for all maps Junkies like me here a small service upload as a guarantee for a small little Carnivores Short break: Amuse and Aperitif The selection of aperitifs is to be described as extremely mainstream, something Campari, some Lillet, Aperol and, of course, the still inevitable Hugo, and bottles of wine from the region, champagne only in the region. Hugo? I had not been drinking for the years, and since I had only been able to roast alcohol during the cure in strictly dosed dimensions in order not to torped my take-off plans, I would like to have myself appropriately trimmed from a vehement insisting pforzheimer at the table to such a one and should not regret it, perhaps a tick too sweet for me personally, nevertheless a well-tempered treat and a basis in parallel. With the aperitifs, a small amuse was handed, in rectangular wooden naves a coarsely cut steak pepper mix, coarse sea salt and an extremely tasty herbal butter came, with a selection of very aromatic and fresh focaccia, ciabatta and rye baguette, good olive oil and a rather medium-pretentious balsamico – you can do everything like this, but surely get no chapter. Starter Spare Ribs, reverse grilled – 11,90 Wedge White Beer – 0.5l Spare Ribs Spare Ribs have always been among my favorite BBQ classics, varied recipes and over a long time perfected preparation methods guarantee good luck at least at home's stove. To cook backwards, in the interest of delicate, bone-dissolving meat, Ribs offers the legendary “3 2 1 method” in BBQ circles, a combination of hot smokers (smoken, dampen and then glazing in a slightly increased heat is my favourite, and I am pleased about the “reverse grilled” as a reference to the dish on the map. And I should not be disappointed, even if the portion (approximately half a rack was visually somewhat tedious, so it came up on its huge slate bed and under its careless onion decoration, but as the bones emanated and in view of the heavenly fragrances that flooded the whole set in my mouth spontaneously true floods of digestive juices in motion. The Rub and the BBQ sauce used went in the Asian direction, not Hickory, not honey, but rather classic Teriyaki notes dominated. The flesh was so delicate that it was not necessary to cut it, nor to bug it in the mouth on a bone, because it was mostly glittered in the hand as soon as one pulled on one. What should I say, mischievously presented but for itself an absolute high pleasure, correspondingly satisfied I cnabbled before me, all jealous looks and comments routined played triumphally ignoring. The only point of criticism is that of all the esteem of the bid, especially for Franken stramme PLV: 12 Euro for half a rack rib, without any addition or elaborate presentation, is already an announcement, reverse grilled back or forth, it would have liked to be 50% more on the plate; or the price of the seven to eight euros. To such a passage I do not need wine, my choice of a white beer of a local brewery was shown as good ones, the fresh fruity, hot notes of cold beer with the sweetheart of rib sauce were a dream. Hauptgang Tagliata, 300 grams – 25,90€ 2015 Primitivo di Manduria DOC, Apulia, Italy – 0,25l Tagliata mit Parmesan Rosmarin Fries und Chimichurri The main dishes should come gottlob at the same time, otherwise I could have prevented hand-resistant attacks on my plate only with difficulty, the subsugared “Ach, I cannot make an appetizer.” Fraction at my table had now eaten the second bread basket empty and reacted with ecstatic happiness to the delicacies ahead of it. My Tagliata came as expected on a – a little spicy – bed of Rucola, when topping was decided to be the coarse pepper mix known from the amuse, on top of the mandatory parmesan, which I thought due to its mite but for Grana Padano. A confined cherry tomato and some rosemary branch were used as decorations, and the classical chimichurri, as well as Parmesan rosemary pommes, in separate containers, were also found on the plate. The well-placed meat, cut into quite thick slices, was served as ordered medium rare (and yes, so for me medium rare looks, many cooks seem to consider the “rare” rather as a friendly linguistic marginal note than the binding definition of a cooking point and convinced with fine bite, beautiful grill note and a pleasantly strong beef taste. Tagliata Beauty Shot : The accompanying Pommes Frites were apparently provided with dried rosemary needles and finely grated parmesan after fried, and again briefly congratulated, the whole very tasty, even though this is a bit dry, even in the hot state. Since the balsamico disappointed me (it was the simple one of Bertoni, from this brand I like to buy the more high-quality, which is in turn great I used this somewhat more economical and I kept myself – italophile Tagliata purists will shout up – in terms of sauce rather to the chimichurri, because this was really grandios, not too oily, not too spicy, wonderfully balanced and solid. The well-tempered Primitivo was awarded with all the components of the dish, fruity and spicy with aromas of cherries and plums, he was well prepared for the Umami large attack in person by well roasted beef and salty cheese, I slept a bit between some bites and rejoiced at a successful main course and at the appreciable satisfaction of this restaurant in me. Cheers! Dessert Sorbetvariation – 7€ Sorbetvariation Actually, I was already well saturated, but the evening cried after a worthy conclusion and so I let myself go to order something from the spicy dessert selection. Again on slate came three quite lush balls of vanilla ice cream as well as raspberry and lemons sorbet, dubiously decorated with deco-fitting fruit firlefance. Even if there are slight deductions in the B note for the tacky orientation, there was little taste here: The vanilla ice cream wonderfully creamy with a delicious vanilla note, naturally graceful on the tongue. The two sorbets in the consistency also exemplary, not in the approach kritallin, tastefully intense without artificially acting. In line with the demands of the House, I would like to state that all these were homemade, but here I am sceptical. On the one hand, there are excellent convenience products in this segment, which can not be distinguished from one or the other home-made, even with an experienced tongue, and on the other hand, the costing is surprising in relation to the appetizer. But that should not stop the mood and the enjoyment factor this evening, it was laughed and we led excited conversations, all accompanied by a music painting that is very pleasant to me personally (First doesn't write at the moment, so I can bring this suggestion for his Modern Talking Running Gag yes and imitators don't count... Just before leaving the restaurant, Thomas Faber demonstrated his business viability again. We live in times when ceramic grills have a big business cycle and this circumstance has also arrived in Lower Franconia, so Faber has added such a range: in the BBQ scene a classic, the “Big Green Egg”, a medium size grill with a certain cult status. But this information, of course, wants to be brought among the people: said, while the Italian Oberkellner woke up the big green grill trump in his stand on a roller car from table to table (and at the same time used one of the most dignifiedly proud gestures, as if he had had been able to carry the Pope himself in the havared Papamobil about the bounced Petersplatz, The proud Grill Schubser brought us after this amusing intermezzo next to the bill a small bag as a small gesture from the house, some noble variant Limoncello, was ok, but unfortunately not cold enough. The payment could easily be done at the table by EC, it went out into the bitter-cold Bad Kissinger Night and we agreed: Nice was! Conclusion The main actors, the steaks, were in preparation and tastefully without fault and tadel and of the best quality, certainly the main thing in a steak house, especially in at least regional context somewhat elevated price class. Supplements such as the Chimichurri made a lot of pleasure, slight weaknesses in the dressing or in details such as the slightly dry Pommes frites or the spicy, pale rocket lead to easy depreciation and thus to still very friendly 4.5 stars. The service was basically good but impersonal, and in addition the electronic ordering system owes something inflexible, which was the coordination of orders, for this in total just 4 stars. I would like to see the ambience through the music bonus at 4 stars, the table arrangement is somewhat too narrow, yet a space with a feel-good potential. I would like to see the price of performance ratio at 3.8 stars and therefore have to round up to 4, not a bargain and even no abscess, you get something for your money even if the Spare Ribs left a thread aftertaste in the calculation. For all meat lovers in Lower Franconia, the Faber Steakhaus is certainly a good recommendation, even if you are accustomed to other prices on the villages, but which village inn is already served on request tomahawk steaks of noble cattle, with which you can impress with your loved ones or friends?"
4.5
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4.5
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City: Bad Kissingen, Balthasar-Neumann-Promenade 8, 97688, Bad Kissingen, Germany
"We have had lunch in this Restaurant, because we like italian food, what was the result of it, very nice welcome, offer of aperitif, anti pasty as a starter afterwards Pasta, just horrible not the taste the size of the portion was so big that...we could feed families. of the dishes we send back it was just to much too much, and it looks horrible on the plate. If you go there tell them that you want a normal human portion than is everything ok."
4.2
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4.2
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City: Bad Kissingen, Ludwigstraße 7, 97688, Bad Kissingen, Germany
"Delicious ice cream, very attentive service (our dog was placed a water bowl without which we asked), clean toilets."
4.3
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4.3
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City: Bad Kissingen, Balthasar-Neumann-Promenade 8, Bad Kissingen, Germany, 97688
Terrace, Wi-fi , Wheelchair Accessible, TV
4.9
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4.9
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City: Bad Kissingen, Kurhausstr. 28, 97688 Bad Kissingen, Bavaria, Germany
"I've eaten here twice, both times ordering the tasting menu which is paired with wines. An outstanding experience... they really know how to cook, and use really top notch ingredients, all quite seasonal.If you choose not to go with the wine pairings, they have a great selection of local Franconian wines, which are (unfortunately) not exported in any quantity... delightful."
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Ice Cream
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$4.1