Small Luxury Hotels of the World
good restaurant heidelberg

Much more than a good restaurant in Heidelberg

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.°°

Special opening times for Christmas:
25th. & 26th December in both restaurants:

6:30 p.m. joint start with a fine 4-course Christmas menu EUR 90,00 p.P  (EUR 45,00 for children)
Reservations free cancellation until 20.12.2017. Creditcard necessary. Whole amount will be charged on 20.12.2017. Christmas Eve will be closed.

MENSURSTUBE MENU

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Fine summer salad leaves with avocado cream and marinated tofu

alc. 14,50

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

Baked doughnut with vanilla ice and steamed rhubarb alc. 12,50

Menu 46,00

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STARTERS

 

Fine ragout of prime boiled veal with peas in puff-pastry 16,50

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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 16,50

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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 green asparagus and tomato marinade 24,00

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

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Cutlets of lamb fried with aromates on potato-bean-vegetable and burgundy vinegar sauce 29,00 

FROM BŒUF DE HOHENLOHE

Flank steak from Bœuf de Hohenlohe - for two persons - with mildly smoked creamed potatoes and pepper sauce 34,00  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 --,22

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DESSERT

Cherry tarlet with butter crumble and  yoghurt sorbet 12,00

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Baked ice cream in coconut marzipan on marinated strawberries 12,00

 

°  ° Patisserie Variations ° °

- Small seduction 12,00
- Big  seduction 18,50

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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