The Esel (donkey) lends its name to his wine pub and one of its specialties, Eselssuppe, a hearty soup of pork, beef, and vegetables. The season dictates the menu here, but it's packed with regulars throughout the year. In spring, you can enjoy locally produced goat's cheese. In summer, savor top Pfälzer wines in the flower-filled courtyard, or in the warmth of an open hearth in winter. From October to April, try the Schlachtfest (meat and sausages
from freshly slaughtered pigs) the first Tuesday of the month.