Renger-Patzsch

The pan-German menu - soup and salad starters, a sausage and sauerkraut platter, plus daily varying meat and fish dishes - is finely prepared by chef Hannes Behrmann. House speciality is Alsatian Pflammkuchen or tarte flambée: a crisp pastry base baked and served with toppings in several mouthwatering variations. Long wooden tables are shared by different parties and in summer there's a nice garden on this quiet and beautiful corner.