Heidelberg and the Neckar Valley Restaurants




Schnitzelbank Review

Little more than a hole in the wall, this former cooper's (barrel maker's) workshop has been transformed into a candlelighted pub. No matter when you go, it seems to be filled with people seated around the wooden tables. The menu features specialties from Baden and the Pfalz, such as Schäufele (pickled and slightly smoked pork shoulder); or a hearty platter of bratwurst, Leberknödel (liver dumplings), and slices of Saumagen (a spicy meat-and-potato mixture encased in a sow's stomach).

    Restaurant Details

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

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