Aivar Hanson

3 weeks ago | falstaff.com | Linda Carstensen |Bernhard Degen |Aivar Hanson |Argot Murelius

The cellar walls have been telling gastronomic stories for 350 years. The down-to-earth cuisine is appreciated and is convincing from A to Z. The stuffed Rathauskeller chop is a particular delight.

3 weeks ago | falstaff.com | Linda Carstensen |Bernhard Degen |Aivar Hanson |Argot Murelius

Extravagant and yet down to earth: fine dining deserves an exclamation mark! High gastronomic art, the use of regional foods, but also ingredients from duck liver to saffron have their place.

4 weeks ago | falstaff.com | Linda Carstensen |Bernhard Degen |Aivar Hanson |Argot Murelius

The Lorünser family is now in its fifth generation of serving guests at the Traube.

1 month ago | falstaff.com | Linda Carstensen |Bernhard Degen |Aivar Hanson |Argot Murelius

Not only the stylish interior, but also the cuisine has taken a more modern direction since the move - Vietnamese fine dining complements house classics from rolls to phở to fine wok dishes. 44 /50 Food 17 /20 Service 16 /20 Wine 8 /10 Style +3 Payment Conditions: Cash, Debit Card, Credit Card Swiss shrimp farming: a sustainable alternative to overfishing? Fresh Swiss prawns sounds like a joke, but it is a reality.