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Venison pie
Terrine of duck and oranges
Terrine of rabbit -Muscadet-
...Alsacian classics!
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145,- € - per 50g original can
Siberian Caviar with blini and crème fraîche
...loveley dark corn with exquisite taste from French aqua culture
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Dried pork belly
Kraichgauer Black
Farmer ham
Smoked whips and Krakauer
Black pudding - liver sausage
Bell pepper salami mild and spicy
Vegetable quiche
Salmon meat ball with confit prawns and crème fraîche
Plums filled with walnuts wrapped in bacon
Meat ball with marinated goose liver
Meat loaf with truffle
...homemade classics!
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Tete de Moine with mustard of figs
...freshly carved cows chees from the Bernese alps
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Greaves of lard
Duck rilettes from Alsace
Ox muzzle salad
Salad with Vinaigrette of Sherry
Potato salad "Charlotte"
Terrine of grilled vegetable
Champagne pickled vegetables
With it, we serve crusty bread freshly baked, chunky mustard and Sauce Cumberland
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Blanc-manger with fruit compote
...fine almond cream from berries in season
Weiß: 2015 Riesling Spätlese "Brauneberger Juffer-Sonnenuhr", trocken (Paulinshof, Mosel)
Rot: 2011 Château La Gorce, Médoc (Raoul Fabre & Fils) PRO FLASCHE EUR 29,00
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 ís special, however, is our charcuterie trolley with excellent pies, terrines, sausages and worldclass ham and cheeses. Genuine culinary classics served directly at the table from our delicacies trolley - 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...
