Salad Restaurants in Bad Sobernheim
The best places in Bad Sobernheim to eat Salad. Our interactive map features all restaurants around Bad Sobernheim who offer this dish to eat out or take away.
Show 10+ restaurants on map
This is a list of all the eateries where you can order Salad or dine out.
4.3
Menu
Online table booking
4.3
Menu
Online table booking
City: Bad Sobernheim, Kapellenstr. 5, 55566 Bad Sobernheim, Germany
Terrace, Parking, Wheelchair Accessible, Wi-fi
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Bad Sobernheim, Berliner Straße 2, 55566 Bad Sobernheim, Germany
"So now I'm on my PC... Shaneymac was there! I knew what I let myself in! With him, Nolux and „Fräulein“ he has already left an established performance of our evening to prove his writing qualities again. What else can I write? I just sit back and write a little. He did such a great job! Nolux and Miss, my husband and I have been looking forward to this visit for weeks. Shaneymac has announced his visit nearby! Perhaps my last contribution to Kyrburg in Kirn was made. That's exactly what we left for Shaneymac's short-term vision: Closed society. Nolux was looking for an alternative nearby, not so easy. Finally, a lot of choice for the copper can. We picked up Nolux and trendy Shaneymac in Nolux. “Fräulein” came to us immediately after work. When we were asked for the reservation, our table was rejected. This clean and easy covered. Table runners, high-quality paper napkins, fresh Gerbera and wind light. It has not become much more comfortable here since our last visit. The facility is really sober and the guest room is like a hall. The maps were completed and studied. The dishes differ from the not updated homepage, but with the same line: regional, seasonal, varied. The first page: “Natural pumpkin card”. The aperitif was interrogated. For my husband and me an angled champagne, 0.1 l to 5,20 €. And for the water balance domestic swollen mineral water, 0.75 l to € 5,00. A little greeting served us: Baguette and a dark grain bread. For this purpose, 3 small bowls of fresh cheese cream were reminiscent of Petrella. Greetings from the kitchen Our appetizers: pumpkin cream soup with roasted scalop, kernels and oil € 6.80, the choice of my husband. Pumpkin cream soup with scallop He was clearly satisfied with his choice. The soup nicely hot and outdated, the scallops central still slightly glazed. Tastefully rounded with pumpkin seed oil. For me there was: caramelized goat cheese with pumpkinsutney and field salad € 9,80. Goat cheese, field salad, pumpkins. The goat cheese quite mild in taste, the pumpkinsutney a very fine combination to the cheese. The field salad marinated with light dressing. There was a Naheriesling Tonschiefer, 0.2 l to 5,40 €. I liked it better with every sip. Bread has been added to our appetizers. Main food: For my husband: Friede Hechtfilet with thyme, pumpkin and small potatoes € 21,80. Zanderfilet 2 juicy fish fillets, the skin unfortunately not crusty. The potatoes with a bowl are slightly fried. Tastefully not only my husband called the pumpkin herb as failure. A spice covered everything, including thyme. We drove together and didn't come to Viert: Lorbeer! The solution brought the demand in the kitchen after we assure that we do not want to cook it. I don't know how to get such a penetrant taste of praise for a meal. The addition of pumpkin almost completely decreased. For the fish, our driver lit a small dry grey castle, 0.1 l to 2.20 €. With my medals from the Soonwald Rehkeule with pumpkin core crust, fried cabbage and pumpkin felt € 22,80, I liked the nickel-plated cabbage best. The percentage of vine was clear, was it 100 g? Unfortunately, something about the point, the meat is quite kernel. Essentially also the pumpkin core crust, but it should be and that was very good. Pumpkin felts without pliers and the nickel-cauliflower delicately cooked and very suitable for this dish. Rehmedaillions Nolux chose meat and mushrooms for us, 2011, Monzinger spring cookies from the winery Weber, 0.7 l to 18.80 €, a large early Burgunder-S- dry. That was great for our dishes. However, we had not expected the choice of Nolux. He really has a reputation to lose. Always shortly after serving, the question of the routine service employee whether everything is to our satisfaction. A dessert could still be today and the small dessert card was handed over. For my husband there was the beloved Crème brûlée with vanilla ice cream at 6,20 €. Vanilla on vanilla I don't find so exciting, but my husband tasted the very simple dessert very good. Crème brûlée with vanilla ice cream The caramel crust very well managed, the vanilla ice cream well, but not homemade. For the price of dessert it could have been a few more fruits! The well-stocked restaurant was served until dessert. So we asked about the bill and that was professionally split up. The toilets are one step deeper, so not on foot. These were probably renovated in recent years. Well maintained, bright and very clean. Conclusion: The philosophy of copper can be based on the homepage: “Our restaurant stands for grounded cuisine with highest standards. In the stylish ambience of our house we are happy to offer you both old and fresh culinary ideas.” For highest standards and stylish ambience, I miss something like that. Nevertheless, a fine restaurant with good, varied cuisine. In any case, it was one of these wonderful expert evenings among gastroguide friends! And that's why I'm gonna grab bags. Let's see who we meet tonight and hopefully Shaneymac will be there for work! His approach is shorter today."
4.6
Menu
Online table booking
4.6
Menu
Online table booking
City: Bad Sobernheim, Felkestr. 100, 55566 Bad Sobernheim , Rheinland-Pfalz, Germany
"Carsten1972 and his wife come to the hiking tour near! how nice they returned to nolux and me early. we meet on Monday. Long time we wanted to eat at the bollants hermannhof. thanks to the perfect person description we recognize Carsten1972 with better half immediately. they relax in the protected courtyard of the hermannshof with a glass of wine. in the hermannshof ruck zuck we are also supplied with fine white burgunder. shortly after, nolux and woman meet „Fräulein“. the round is complete and in the best mood. to eat we go to the restaurant, outside it is unfortunately already quite early dark. the service checkt carstens reservation and we are accompanied to our beautiful table. the simple polished wooden tables are equipped with fabric serviettes, wind light, flower and menu cards. the seat crew mixed, everything looks comfortable and not so stiff. in the tresor it is immediately to feel comfortable. I do not think we will contribute to the noise level this evening. . . . we can decide whether we order the proposed menu “a u s z e i t” or à la carte. as aperitif there is for me a gläschen winzersekt vom weingut gut hermannsberg aus Niederhausen zu € 7,00 my man stays tempting, he was chosen as a driver. the choice of eating is not easy. it draws a lot on the small and well sorted map. the talks are as good as old friends. they don't want to miss. nolux takes over the wine selection for all of us tonight. this is very relaxing, because with nolux nothing can go wrong here. carsten seems to be a worthy partner that stimulates both professional eyelashes. the wine book is on this evening fest nolux hand. to my surprise he didn't take it home. Carsten1972 and nolux have described the tasting nearby weine 2 rieslinge, sankt laurent and rotwein cuvée) and our beautiful evening in their reviews. interested parties are welcome to read here. besides the float there is of course also water, the sad thema. 7,90 € for fachinger medium 0,75 l. I find the ever higher water prices completely, so I have to repeat myself. fresh broth, ciabatta and a fully patched dark broth are served as the first kitchen greeting, with a cream of roasted cauliflower. that is very nice. good cauliflower taste, but it is not spectacular. a good olive oil convinces me more. brot and cream was again unfraglos hungry they did not stay. before: broth with cauliflower cream then on the amuse spoon a thunfischtatar. I felt this inconsistent as overwhelmed. very much dill. in a blind tasting I would probably have tipped on matjestatar. amuse: thunfischtatar our appetizers: for my man, it can of course very recommended for the classic bark carpaccio to € 14,00 of the menu. the hauchfeine data well hanging, a little rucola and cheered parmesan up. rindercarpaccio, unfortunately slightly woven : I choose for brick cheese with fine couscous salad, lion tooth and rucola to € 14,00. 3 pieces of feta are served. crispy baked and not fat for happiness at all. the couscoussalat very refreshing. feta in stoneteig, couscoussalat the main dishes: my man chooses salmon trout on the skin fried, Canadian wild rice, sugar-selected orange estragons sauce to € 25.00 fried on the point that skin crispy. the nutty wild rice fits very well. the zuckerschoten with bite and with quite different tastes than the keniaware from the super market would have interested me if it was chosen from German countries. the fine orange estragons sauce is served in a small bank. they can do well. lachsforelle, wilder reis, cherries and i orecchiette with zello calamaretti, bound clamsud rucola at € 24,00. the dish in the deep pasta plate I immediately serve a fine fragrance in the nase. rucola and parmesanhobel on the orchideee, delicate pulpe pieces and calamaretti. they can also find miesclams. crisp sweet cubes are always welcome. the clam is the hammer and gets better with each spoon. I made it really very good – only my taste! Orchideee with cellular calamaretti orchideee with cellular calamaretti this time we both make with dessert: I choose the dessert of the menu recommendation: parfait of buttermilk and cranberry with apricotsen and pumpkin seeds. the buttermilk taste went slightly under parfait, especially as the buttermilk was also supplied with fruit. a small cut, the parfait between thin pumpkin seeds. the cranberrys with the apricots very delicate and intensive in the middle an airy pumpkin core. a structure of the molecular kitchen? at least as good would I have taken more of it. parfait of buttermilk crème brûlée is served to my man on the slanted table. the brûlée is right. beautiful vanillig, not too sweet and with crispy crispy caramel layer. a creamy forestfruchsorbet and obstdeco. at the end of the evening, the friendly and until then attentive and nursing service team has disappeared for some time. but they knew us well and saturated, and paid together and completely unproblematic. of course there was nothing to complain about cleanliness. in detail I was not careful, but my access to the restaurant and toilets is wheelchair accessible. we had a really great evening, which was unfortunately too fast. in the wild boars we were not in the last ma h)l. carsten and his wife we will see again in any case, then we will probably take the trip rather direction münsterland. I am always happy to see how a big internethobby is known and friends arise!"
4.3
Menu
Online table booking
4.3
Menu
Online table booking
City: Bad Sobernheim, Kapellenstraße 5, 55566 Bad Sobernheim , Rheinland-Pfalz, Germany
"Excuse me for the long romance somehow felt like it was a break. a long winter with many restrictions, many restaurant establishments kept the tore closed. even though they were allowed to open. and then comes the 04th March 2022 – a kind of “Freedom Day” for gastronomy, suddenly also all those who had closed until then. to happiness. so I was finally allowed to run my favorite again. or, she led me out. she gave me a “goods” for a nice evening in the carpentry of the denkmalz brewery here in the beautiful bad sobernheim. first I was there, more or less alone and was very enthusiastic and full of praise after the evening. that had to be repeated as soon as possible, and so I reserved, as foreseeable, that the kitchen will be opened again, a table. the reservation happened by mail and you were looking forward to my visit. we couldn't wait, so big was the joy. then he came, the evening of the evening. we went nice to foot, it was also bright and relatiw pleasant to be outside. the beer garden belonging to the brewery had already opened the second day again and will soon be our destination again. the restaurant itself is housed in the old disibodenberg chapel, is located in the upper etagens, while in the vaulted cellar the specially brewed craftbiere can mature and rest in the barrels. fasskeller brews itself also in the restaurant. the cauldrons can be found in the rear, left corner of the capelle. In 2018, there was the first beer to cost. a bright, a dark and a cry. the standard beer of denkmalz brewery. where this is now being replaced by the dinkel. because of the holy hildegard etc. Besides, there are some special, partly seasonal beers like the wild goer or the wild bee. a fairytale, an alcohol-free and a red ale round off the current collection. we are greeted friendlyly and asked for our 3g status. the garderobe is taken away from us and stowed them in the same. we are guided at our table, almost the most beautiful in the whole room. in the front part it looks more like slender house, lots of wood, comfortable benches and no chairs, in the middle a long table, the Chef’s table. in the rear area where we sat and where the sud boilers are standing, it looks more chic, intimate but also not necessarily more modern. look at the sudkessel no, the subtleties of the old chapel were beautifully worked out and received. the high space in this part of the building allows the view to the top in the direction dachboden, which is also chaired and is held more for companies or company events. all etagens are also accessible via a lift. our table is already covered, beautiful fabric napkins radiate the gast, two sets are already ready. a waterglass and a small knife on a small plate for the later brot. a small wind light and fresh cut flowers ensure mood. a small battery-operated screen lamp. it looks noble. the table should have been a little bigger. our covered table next to us the half-round table covered for six people, another great honor comes to him. the Chapel is official standing and at that table the trauung is performed. look at the traualtar but we were there to enjoy this evening and that worked out excellent. so we sat at our table and immediately got the cards. the food and drink card can be seen on the homepage of the diekmalz. in addition we got a small card with two different menus. had already speculated secretly on it, as I could not really decide from the normal card. or wanted. special menu card we used to browse when an in-house aperitif was served to welcome us. to the house, because of the reopening. a denkmalz sprizz, the dark with aperol and orange. I'm not really a friend of the classic sprizz, but I could get used to this one. denkmalz sprizz beautiful herb, the dark beer only taste underswelling but nevertheless or just therefore very round and harmonious. a good start. as far as eating is concerned, I was quickly convinced of the regional menu in four courses and if you are already in a brewery to be hos(s t, then it should not be a wine-guiding, but the appropriate denkmalz be. but still a few words to the wine card. of course we are in a house that produces our own, very good and probably also unique animals here. which one would also like to be brought to the homage, of course. there is nix to object, and since there are people who do not appreciate a good beer, it is also not surprising that an appealing choice of weeping that meets our own demands of the house is to be found. all well-known winzers from the region. very lonely. and yes, a brewery wants to sell its own beer, but must you then offer the offered wee so expensive? no bottle of wine in the card below 30€. a glass champagne costs 7.50€ (so I still let you talk to me, the champagne here is also worth it. But a glass wine 0.2 liter for 9.50€ is already herb. the 0.1 liter variant is from 4.50€. especially in our region, the prices of wine are not justified by more than three times. in the nearer environment there are companies in this respect that handle the much more fair. brewery, brewery, I wanted to say. but now to the actual of the evening, and yes, I have also decided to take care of it because it also works. I've been able to experience this before. I had not thought before. or has anyone ever drank a fruity red ale for a zander? or a fresh march for creamy black root soup? I've been through here myself last autumn. one had just (reopened again, with a new concept and a new maître. no less than jörg believe, the Saarland, who in the meanwhile closed gourmet restaurant tschifflik in two bridges cooked a star and 18 points, is now responsible for the kitchen and concept, and the beer also plays a large role. in almost all dressed is worked with beer. we still taste the aperitif when the young, extremely friendly and competent service power serves fresh, homemade treberbrot. a unfortunately too cold, unsalted butter, fleur de sel and a criminal tip. treber is a product that is produced in brewing and is actually a waste product. usually it goes away as a viehfood, or as here as a part of the strong, very tasty brotes. treberbrot, butter, crumbled tip looked good, also tasted wonderful, even the so often merciful crimp tip convinced. as I had chosen the menu with a beer guide, I got my nice “Helles” soon brought. a sign that it'll start soon. my finance minister this evening glowed another cocktail with the fleur de pastis, and later followed a glass giant herb “Quarzit” from the meddersheimer winzer harald hexamer. also the cocktail (white with noilly prat and pastis was surprisingly good. I didn't think about the riesling and she wasn't disappointed either. just like from my beer(the bright I like the bright one here. it is not only harmonic and round, also pleasantly savory. and freshly tapped simply wonderful. anyway, they pin five beers right out of the barrels in the cellar under the gas room and you taste that. that the beer should also fit my appetizer, I doubted no moment. fine from the dee rhabarber beerbalsamico crawling fine from the duck as if from left to right smoked duck, (garnated with fruity bread and a fruity cream, terrine from the swollen keule (with pistachios and aromatized and deenleberpraline in mandela, rolled out from above in a rhabarbber. everything was on the spot, perfectly tasted but also small part. everything could taste out (and I didn't want to see it in the evening. but clearly the highlight here the leberpraline. Strong. very clear 5 twisted spicy tatar from the bark, wasabi narrow, pickled eigelb and rösti pommes rindertatar wasabi the choice of my friend. visually a highlight, just like eating. I was only allowed to try a spoon of tatar with roasted onions and something wasabi. the fried egg yolk was sneaked over here like a good hard cheese. the wasabi had it in itself. but not excessively sharp. she was very satisfied with her choice, for which she had already enjoyed a feeling eternality. we were very satisfied, gave this to demand to log again and again. I think we were looking at it. the start was more than satisfactory. that was allowed to continue. I then got my next beer, a fairy and then my second walk. my friend had to watch here, she chose only three courses. two kinds of smoked forelle creamy suppe with our bright refined rillette two kinds of the smoked forelle beautifully foamed presented the suppe. at the beginning a little discreet concerning the taste of the smoked trout, but with each other spoon the suppe became a dense. presumably on the basis of a wing fund and with good eyes, the smoked trout was worked in, finely spiced and passed. very velvety and round in the taste. fine, fine. the rillette next to, for me actually a smoked trout mousse, could also tastefully as handcrafted. as topping a bit of scaby, the nock rested on a crispy baked. the bier excellent. 4.5 My friend was allowed to taste, but she was looking forward to her lead. carved “Surf Turf” from the calf back to mailedge art with fried riesengarnel, fine kartoffelsalat with pistou and maracuja dip surf turf surf turf times different. I am not necessarily a fan of it. also not from the original. this was a little rustic, just because of the kartoffel salad. my friend he was too faded and the kartoffels were too soft to her. made with warm broth, then the kartoffels dissolve a bit. I liked that, as well as the underworked basilikum pesto. the radishes made fresh and crisp. the scavenger was perfectly baked, after mailchange art it looked less for me. there was already more breading flour than parmesan and egg in the panade. the garnels looked better about that. you have tasted and that is the main thing. for my lead I got the dark beer. a good choice to a wild court croustillant and pflanzerl from the brain classic red cabbage dörrpflaume zwiebel serviettentaler der hirsch also here visually a highlight. an absolutely unanimous court. a juicy plant (frikadelle, bulette thronte on red cabbage on a crispy serviette valley, on the other hand the crispy sprout with a filling of swollen pork, and strong jus. the fruity red cabbage and only the horny plants made the dish just perfect. that was perfect, and I'd like to have had a look. although a saturation feeling slowly occurred. at any time. 5 We asked for a little time to do what was dissert. Unfortunately, you took this too literally, because until then the service was more than perfect, always asking for targeted questions whether everything is okay or something is wrong. just then we sat a little longer on the dry one. a bottle of water then does not spread throughout the evening, I had only had 0.3 liter of beer and a cocktail run in. at some point, after a good break for eating, I got my last beer to dessert or a beer mix. the red ale cherry – 0.2 liter red ale cherry I knew it already, and it just fits perfectly to a chocolate dessert. a red ale with kirschwein. chocolate – gâteau, red wine berne and spicy parfait chocolate room old falter, how horny???????? This little sliced cake was a manifestation, I have to say so. can be so hot. below crispy bottom, then a layer nougat, covered by a fine layer of foliage, followed by chocolate biscuit and white chocolate mousse. a clearer (torten ? guss. kirschtupfen as fruity component. the course of the evening! the still slightly cracky birne went almost under there, as well as the beautiful parfait, which tasted clearly according to spicy speculative. but this gâteau shot the bird! 5 chèvre regional crème brûlée of goat cheese, olive and aubergine goat cheese cream Brûlee the last course for my shade. it was hearty and she was thrilled again. a creamy goat fresh cheese under a crispy caramel layer, where every spoon seemed to be happy. a couple of mangles, an olive compass and one from aubergine proved to be an ingenious partner. who would have thought that. a crispy hip with black sesame. then it was over. you are looking forward to this evening and three hours later everything is over. but the memory of it remains, as well as the confidence that we will eat more often here. the concept is probably unique, at least in this region. wein and food works as everyone knows. Here it is proven that it can also go a beer. even has to. what comes out of kitchen and barrel is handcrafted the very first to see. regional cuisine fine and noble interpreted and served. so I like it, in a wonderful, historic environment. the service is (with a small exception always on zack, friendly and courteous. everything will be advertised when applying, when clearing up literally asking. you feel welcome and well cared for. I have to make light deductions at the end but at the plv. first because of the weincard mentioned at the outset and also the individual dishes are already ambitiously calculated. which is absolutely not true of my menu. that stands for very fair and friendly 49€ in the map. but we will be happy to come back with certainty! and now a diekmalz craftbier! the night"
4.1
Menu
Online table booking
4.1
Menu
Online table booking
City: Bad Sobernheim, Berliner Str. 2, 55566 Bad Sobernheim, Germany
"We came to the restaurant and wanted a relaxing evening meal, which we had absolutely this evening. was a very cozy restaurant with large service and very tasty eating. the service was very attentive and friendly. eating is very home, but a great presentation. The...share was quite big, but definitiw worth money. absolutely recommend to return what we will do in any case."
4.1
Menu
Online table booking
4.1
Menu
Online table booking
City: Bad Sobernheim, Wilhelmstraße 8, 55566, Bad Sobernheim, Germany
Reservations, Seating, Takeaway, Wheelchair Accessible
3
Menu
3
Menu
City: Bad Sobernheim, Marktplatz 10, 55566, Bad Sobernheim, Germany
"Wir waren zum Mittagessen im "Restaurant" (Samstag). Die Speisekarte vermittelte bereits uns einen Eindruck von Lieblosigkeit. Es handelte sich hierbei um ein schlichtes kopiertes Blatt. Die Qualität der Speisen war außerordentlich schlecht. Man kann sagen unter Betriebskantinenniveau. Darüber hinaus war nicht nur das Essen versalzen, sondern auch die Preise. Auf angesprochene Kritik reagierte man beleidigt. Man fragt sich im nachhinein, wie dieses Restaurant noch bestehen kann."
4
Menu
4
Menu
City: Bad Sobernheim, Bahnhofstr. 10, 55566 Bad Sobernheim, Rhineland-Palatinate, Germany
"The excellent pizzas, Rag Steaks and the first-class ice cream are highly recommended. The quality of food is great and the portions are really great at these prices simply unbeatable. Unfortunately, the ambience is somewhat cool, which is perhaps also on the old railway station building. Personally, it doesn't bother me because the staff is very nice and happy to receive additional requests."
4.1
Menu
4.1
Menu
City: Bad Sobernheim, Großstraße 9, 55566, Bad Sobernheim, Germany
"All super fast and delicious"
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Bad Sobernheim, Freilichtmuseum Bad Sobernheim, 55566 Bad Sobernheim , Rheinland-Pfalz, Germany
"... or as a native one-year partner card for € 30,00. my first visit to the open-air museum is probably approx. 18 years back. on this Sunday my man came to the idea of seeing how the open-air museum has developed. we were allowed to enter many old newbies for € 7.00 to explain a small cut from the beautiful homepage [here link]: “In the open-air museum Rheinland-Pfalz the day of the last 500 years is awakening to live new. nearly 40 historic buildings were dismantled at their original locations in Rhineland-Palatinate, rebuilt on the grounds of the open-air museum and decorated with details. supplemented by gardens, fields, streuobstwiesen, weinberg, weiden and the animals associated with it, they convey to the visitor the feeling of immersing in the history.” at the entrance they receive a plan to go from building to building. a village, divided by Celtic regions, has emerged here and they feel put into another time. each house is described with its original location and photo before the demolition and moved into bad sober home. absolutely recommended for this excursion destination, this only at the ranch. almost exactly in the half of the round trip is intended for the physically probably the visitor. for happiness, because at almost 30 degrees and radiant sunshine we had really thirsty! the museum restaurant is located in the house Niederbreisig. “Beautiful that they are there” is on a slanted board at the entrance large. in the beer garden now! sunshades and old trees donate. in the beer garden classic brewhouse with small deck and pot flower. cutlery (spoon in the overnumber) and serviettes are available in the wake glass for self-service. for the thirsty a cherry beer from the barrel, 0.3 l to 2.20 € for me a dry white wine choir, on request with lots of water, 0.4 l to 3.50 € tja, of course it goes as always. we just wanted to drink. but it is so beautiful here and so relaxing and cozy in the shade. the servicemen are attentive and cheerful in cache. on the side table a very appealing salat plate is served. for my man the day recommendation of the crippled board: fromenkartoffel with quark and salat to € 6,30 for me the already faceted dish on salat to € 5,80. the loose rolls are homemade with fresh spinat and a tomato fresh cheese cream. they are served cold and explain to me the friendly service. after a pleasant waiting period our food is served. the ofenkartoffel is a beautifully baked carrots that have a really big aroma. in a relationship to plentiful and well scattered criminal place, the kartoffels are a little short, but there was no problem getting a few small baguettes. the broth was not calculated extra. ofenkartöffelchen mit quark, if I understood the service correctly, is very respected for regional ingredients. to part, the kitchen can rely on the building of the museum area. the kindergarten is located directly at the restaurant. crispy garden the museenröllchen are a perfect one. the salad also. fresh ingredients, finely seasoned. a light and very tasty dressing with fresh crumbs. all salted meats are freshly prepared. for the sweet starving are homemade cakes and röcke available in the cool shower. inside it is very cozy. the gastronomy of the “good old time”. . . toilets are located outside the building. these are modern, well maintained very clean. a great and comprehensive excursion destination, we will probably lead all our guests here in the future!"
{{ slotProps.result.rating }}
Featured
Menu
Online table booking
{{ slotProps.result.rating }}
Featured
Menu
Online table booking
City: {{ slotProps.result.city.name +
(slotProps.result.extended_address ? ', ' + slotProps.result.extended_address : '')
}}
{{ slotProps.result.custom_description.text | str_limit(150) }}
Salad
You can find Salad in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Salad is:
$7.1