We are open!

We recommend to book a table in advance

Venison season is coming!

Find our autumn menu here soon.

Southbend Broiler

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  • 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.