Hunsrück cooking, freshly done
Our menu
Five categories, all made in house. Pick a tile – every page lets you filter for vegetarian dishes and allergens. Dishes keep their German names, with English explanations.
House favourites
If it is your first visit
Menu German, explained
What does … mean?
Krumbeer
Hunsrück dialect for potato (from "Grundbirne", ground pear).
Dippe
Pot – the cast-iron pot the Dippekuchen is baked in.
Klees / Klöße
Big, soft potato dumplings; "gefillde Klees" are stuffed ones.
Spätzle
Soft egg noodles, scraped from a board into boiling water.
Quetsche
The small, dark damson plum.
Spundekäs
Cream-cheese dip with paprika and onion, eaten with pretzels.
Schoppen
A glass of wine or spritzer – "having a Schoppen" is a local pastime.
Schorle / Dubbeglas
Wine or juice topped with sparkling water, served in a dimpled half-litre glass.
trocken · feinherb · lieblich
Wine labels: dry, off-dry, sweet.
Brotzeit
A cold board with bread, sausage and cheese.
Allergies & intolerances
Every dish is marked with the 14 main EU allergens (letters A–N) and additives (numbers). The legend is at the bottom of each category page. Talk to us – we are happy to adapt dishes.