The kitchen features recipes from the 19th century, fresh carp from the Dörfler's own Himmelsweiler (Heaven's Pond), spanferkel (Suckling Pig) baked in a stone oven like in medieval times, and Franken Bauer Brot (Regional Farmer's Bread) made the same way since 1870. You will find regional dishes including steaks, schnitzels and bratwursts as well as a fine Salad and Vesper Karte (cold plates incl. cheese and homemade sausage) and good dry white wine in the Bocksbeutel (round) bottle.
The Zum Rappen recently upgraded the kitchen for master chef Uli Dörfler who adds many of his own outstanding creations to the menu. The prices are still about as low as you will find anywhere in Germany.
In addition to the restaurant and beer garden, the inn offers a large room for events such as weddings and confirmations. Click on Restaurant Specals for details of coming Zum Rappen events.