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The Pastry Shop

Our pastry chef, Günter Heiderich, whose father was already a confectioner, has kept faith with us for 19 years now, and all the while, he has been going out of his way to spoil our guests with his cakes. Even we are often left dumbfounded by the way he juggles back and forth between shortcrust, flaky, and choux pastry as well as chocolate and mocha cream or icing and flan fruits with a remarkable sense of time and the dexterity of an equilibrist. It is not at all easy to assign a preference to either his Swabian apple strudel or his champagne gateau. On the other hand, why should you? If you stay long enough, you just might manage to sample a piece of all of his daily fresh nosherei.

Johannisbeer-Baiser-Torte
Schwarzwälder Kirschtorte
Schwäbischer Apfelstrudel

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