If you think there's only one reason why people visit the red light district, shame on you! "Home-made" is the watchword here, and the chefs augment the Swabian cuisine with international dishes and form both the traditional Maultaschen (filled pasta) as well as the vegetable roulades by hand. The menu changes every two days. The décor is no less varied than the choice of food: dark wood panelling in one room, and lots of white in the other.
