We are open!

We recommend to book a table in advance

Smokers-Event 18th June 2020

With Sandra Rudolf from Presidente Cigars, we are happy to present another Smokers Night at Wirtskeller zum Schiff.
Best cigars, good society, tangy beef steak tatare prepared on the table from our head chef Andreas Rappold....
More information as well booking here

Southbend Broiler

prev next
  • Entrecote
  • Cote de Porc
  • Cote de Boeuf
  • Rib Eye Steak
In the entrance area to Wirtsstube, the historical restaurant on upper floor, is our meat climate cabinet. There we dry age regional beef.

As soon as the maturing process is completed, the steaks are prepared in the southbend broiler, a special grill from USA.

This 800° Celsius hot grill caramelizes the natural sugar of the meat, producing a deliciously crispy crust while keeping the inside juicy.