Small Luxury Hotels of the World
good restaurant heidelberg

Much more than a good restaurant in Heidelberg

Mensurstube Menu

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Fine winter salads with vinaigrette of Sherry and marinated tofu alc. 14,50

Herb noodles with mushrooms and Swiss Belper cheese alc. 25,00

Baked doughnut with vanilla ice and roasted plums alc. 12,50

Menu 45,00

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Starters

 

Fine ragout of prime boiled veal with peas in puff-pastry 14,50

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Goose terrine with pumpkin compote and brioche 13,50

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Thinly sliced air-dried regional farmer ham with grilled vegetables and crunchy baguette 18,50

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Soup of the day

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Grilled pan of snails gratinated with blue-veined cheese 10,50

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Mixed salad - as a side dish 6,00 | small 8,50 | big 11,00


Maincourses

Crispy fried pike perch with lentils 24,00

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Breast of poulard with creamy royal mushrooms in pearl barley and herb oil 19,50

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Medallion of veal fillet fried with aromates on potato-bean-vegetable and burgundy vinegar sauce  29,00 

From Bœf de Hohenlohe

Flank steak from Bœuf de Hohenlohe - for two persons - with mildly smoked creamed potatoes and pepper sauce 39,00  p.p.

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Juicy braised goulash of beef with spaetzle and red pepper sour cream 22,00

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Luxurious cheese delicacies

World best raw milk cheeses refined by Affineur Waltmann -  weighed at the table 1 g = EUR --,21

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Dessert

Tartlet of Kraichgauer Jonagold apple with butter crumble and joghurt-cinnamon sorbet 12,00

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Baked ice cream in coconut marzipan with fruits marinated in rum 12,00

 

°  ° Little sweet delight ° °

- 3 small goodies from our pâtisserie 7,50

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Adrians wine recommendation:

Weiß: 2015 Riesling Spätlese "Brauneberger Juffer-Sonnenuhr", trocken (Paulinshof, Mosel)
Rot: 2011 Château La Gorce, Médoc (Raoul Fabre & Fils)     PRO FLASCHE EUR 29,00

Mensurstube historisch romantisch dinnieren
Mensurstube berühmte Wand
Mensurstube dekorierter Tisch
Mensurstube mit gedecktem Tisch

A journey to the good old times

If we only had the regional German cuisine to describe our dishes in the historical Heidelberg restaurant Mensurstube, it would not do it justice. Of course as well, we offer hearty tasty Heidelberg specialties. What is special, however, is our carving-dishes, the veal chop, or the excellent Perlhuhn of Mieral. Genuine culinary classics carved directly at the table - entertaining gastronomic craftsmanship.

In the historic restaurant Mensurstube, we have created a small and unique "student prince" museum. An authentic high end dining experience awaits you - just as you would imagine old-Heidelberg, without mass processing and restlessness. Watches go a bit slower here - but not our flawless service.

A visit to the historic Mensurstube will fulfill this goal exactly. Even Mark Twain, who also wrote about us on his visit to Heidelberg, ate at the ancient tiled stove. The heavy wooden panelling, on which many faded pictures of the Heidelberg fraternities and corps hang, tell of ancient times. With whimsical drinking vessels and rapier swords, this atmosphere will let you experience the students duelling traditions. After all, we have been known as the "bloodiest corner of Heidelberg" and Germany's oldest Mensurstube until the late 1960s. Today, that saying only pertains to the delicate filet steaks of our kitchen...

Opening times restaurant Mensurstube:
Tuesday until Saturday from 18°° - 24.°°

Closed for holidays in Restaurant und Hotel

Dear guests!
From 01.01.2018 including 15.01.2018 restaurants and the hotel are closed
We look forward to welcome you again from the 16.01.2018 onwards.