Location address
The address of Starbucks is Londoner Bogen 10-90, 66482 Zweibrücken, Pfalz, Zweibruecken, Germany. The map below shows the location of the establishment. Using the map, you can easily navigate to the restaurant. Also, you can get details about public transport and parking near Starbucks from this website.
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More restaurants near Starbucks
These restaurants are in the vicinity of Londoner Bogen 10-90, 66482 Zweibrücken, Pfalz, Zweibruecken, Germany.
4.9
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4.9
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City: Volmunster (near Zweibruecken), 1 r. de Sarreguemines, 57720 Volmunster, France
AMEX, Vegan Options, Gluten Free Options, Seating
4.8
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4.8
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City: Bitche (near Zweibruecken), 24 r. du Col.-Teyssier, 57230 Bitche, France
Special occasions, Vegetarian Friendly, Seating, Highchairs Available
4.8
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4.8
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City: St. Ingbert (near Zweibruecken), Rentamtstraße 1, 66386, St. Ingbert, Germany
"Beautiful ambience, very good kitchen I had tuna steak with vegetables. Very rich and great. Very friendly service with wine recommendation from Angelique! If it is something special, Al Binario is always a good starting point."
4.9
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4.9
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City: Volmunster (near Zweibruecken), 1 Rue Sarreguemines, 57720, Volmunster, France
"Great food, excellent service. All the dishes where of the highest quality and great wine. The host was very friendly! When you are near this place we recomend this for a diner."
5
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5
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City: Webenheim (near Zweibruecken), Bliestalstraße 110a, 66440 Webenheim, Germany
"Yesterday I was angry and for this occasion my dear wife invited for lunch to Blieskastel-Webenheim, where, as we know, the Starchef Cliff Hämmerle very successfully runs his hammerle restaurant with the Landgenuss and the Star area Barrique; the barrique opens its doors only in the evening while you can eat in the landscape of 11:30. And at 11:30 we had made a table reservation for us even weeks before; Usually we don't eat so early, but we had a follow-up date in the neck (at 15:00 I had invited a big round of coffee, cakes and other things to the Café Steigleiter) and didn't want to tease for lunch. We arrived a little before the time at the Hammerle ́s and stayed a few minutes in the car; 11:33 A service employee closed the iron gardens and together with another couple who had waited, we entered the halls. Ms. Hämmerle, the service manager, received us in the entrance area, checked our reservation in the computer and then led us to the so-called fireplace room where she left us the free table choice. In this room we had already sat at our last visit; Ms. Hämmerle wore a kind of fluffy white bathrobe that would have been better suited for a sauna club, but not in a restaurant that plays like the Hämmerles Gastronomy in the first Bundesliga. Yesterday she was completely black, such a pants suit and with Nikes on her feet. Classically the serviceman came with our table: black trousers, white shirt, black vest. He also brought us the menu; as he announced to us, there would also be a daily menu: But the boss still writes to him; Once she's done, I'll take her to the table. I still asked about the wine card that came after turning, and we first treated the normal menu. Two menus were then offered, the Bliesgau menu for EUR 39,00 and the spring menu for EUR 69.00; of course you can also eat à la carte. I had already decided to do this at home; I didn't want to fill my stomach, but I wanted to make room for cake and cake in the afternoon. Around 12 a.m. the restaurant had filled well; all the two tables were still free and shortly after they were also occupied: the house was full and broke really; Kitchen and service rose to high-quality and had everything under control. Shortly before 12 o'clock, the service brought the ready menu to the table and asked our drinks. As usual my wife took her averna on ice (EUR 4.50) and a small bottle of Teinacher (0.25l EUR 3.00). This time I chose an Auxerrois (Karaffe 0,2l EUR 9,50) from my Alsace-lover Armand Gilg from Mittelbergheim, who otherwise has wonderful Rieslings, which unfortunately are not on the map. The Auxerrois did not taste me; at the next visit I prefer to take the Palatinate Riesling from the Mussler winery again. My heart favourite chose the daily menu, which, depending on what the guest chose among three appetizers, six main dishes and two desserts, cost between EUR 35.00 and EUR 49.00; it was with EUR 45,00. As an appetizer, she had chosen the potato soup with crabs, saibling and kiln crustinis. Her main dish was Rumpsteak and Kalbsbäckchen with mushrooms and Pommes Friten and as a dessert came for her a ball of ice/sorb with whipped cream. A total of 100 percent was not satisfied with their choice; it was a little whispered at a very high level. In my tasty soup I would not have used the Char and the herbal crust on my lapping steak, which was a small trace over medium-sized rare about it, was something too sloppy to me. The ice was a basil-min ice cream and the absolute hammer; that would taste, I could not personally imagine, but my meal spoon convinced me absolutely. It should not remain unnoticed that at the beginning as Amuse Bouche there were already known ginger tubes with the tomato-covered minipizza; here would be a little change. Between appetizer and main dish we served a blood orange red wine Sorbet; tasteful first cream, although there was no cream. I had already decided at home what I would like to eat: as an appetizer Our fish soup with fine fish, Aioli and Kiln Crustinis for EUR 14,00 and as a main dish the original Wiener Schnitzel from the calf with cranberries, cucumber salad and Pommes Frites for EUR 27,00. excellent fish soup; it can tastefully even keep with the fish soup from our favorite armor La Paella, and that really wants to bite something. Prima Aioli and a gigantic killer part of a shrimp that were cooked sharply in the pancoal dish. Rouille, of course, was not missing for the fish soup, a super atarizer. Super was also my original Wiener Schnitzel; I haven't had such a good one on the plate for many years! But it was not so original; there were missing parsley, caper and anchovy. And I would like to have the lemon in the sack; more and more restaurants in the Fine Dining-Liga have changed to bring them to the table, while here in Hammerle ́s is probably the timepiece. After my absolutely round meal, she asked me about a digestive case; I could afford it, because as a birthday child I didn't have to sit on the wheel myself, but was driven. Ms. Hämmerle presented the offer of high percentages (Hundsärsch was unfortunately not to have) and I chose a Mirabelle for EUR 5,50 from Trimbach; a good choice. At 14:00, I asked about the bill and gave our service staff a very good tip; he had looked around us, flanked by Mrs. Hämmerle. Conclusion: Cliff Hämmerle and his crew offer best kitchens and best service; that gives him many guests, including us, and of course we come back!"
4.3
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4.3
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City: Zweibruecken, Allensteinstraße 32, 66482, Zweibruecken, Germany
"We often go to Bruno and were always satisfied and also still like to go to our favorite Italian. ."
4.4
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4.4
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City: Zweibruecken, Poststraße 33, 66482, Zweibruecken, Germany
"I had a nice dinner here one summer evening with friends. Our table was outside in the back garden. Very nice meal and good service. We had a tasty bull steak, pulled pork, spaghetti bolognese and mixed salads. To drink a beer and wines and...espressos. All this totalled Euro (about for the drinks). The location is excellent next to the train station and in the heart of the town. Good place worth recommending."
4.6
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4.6
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City: Zweibruecken, Hauptstraße 65, Zweibrücken I-66482, Deutschland, Zweibruecken, Germany
"Very good food, friendly service and pleasant prices Service: Dine in Meal Type: Dinner"
4.8
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4.8
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City: Pirmasens (near Zweibruecken), Gärtnerstraße 47, 66953, Pirmasens, Germany
"During the week a waiting period of 2 hours, although 1 hour was given maximum. Puzza became harder and harder with time, in a normal pastel dish the noodles were burned as if they were baked, with 400g noodles and not even 100g sose also inedible. No recommendation from me During the week a waiting time of 2 hours, although 1 hour maximum was indicated. Puzza became harder and harder over time, with a normal noodle dish the noodles were burned as if they were baked, with 400g noodles and not even 100g sauce, so inedible. No recommendation from me"