Wirtschaft Zum Alten Engel
This 19th-century vaulted brick cellar has rustic wood furnishings and cozy niches perfect for settling down for an evening of hearty Pfälzer and wider German food. The restaurant has long been a promoter of the global Slow Food movement, and its dishes, created using locally sourced ingredients, include Blutwurst (blood sausage), Maultaschen (large ravioli), and Tafelspitz (slow-cooked rump cap of beef, with horseradish sauce).
