Heidelberg and the Neckar Valley Restaurants




Simplicissimus Review

Olive oil and herbs of Provence accentuate many of the chef's culinary delights. Saddle of lamb and sautéed liver in honey-pepper sauce are specialties, as are season specialties with asparagus and mushrooms. The Dessertteller, a sweet sampler, is a crowning finish to any meal. The wine list focuses on old-world estates, particularly clarets. The elegant art nouveau interior is done in shades of red with dark-wood accents, and a quiet courtyard offers alfresco dining in summer.

    Restaurant Details

  • Credit cards accepted.
  • Closed Mon. No lunch.
Updated: 11-15-2013

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