Restaurant Ratskeller

If you ask Oliver Lotz about the secret of his restaurant's success, he answers: "Regional, seasonal and homemade" - and he has been doing this for four generations. His great-grandfather ran a butcher's shop and restaurant in the neighbourhood, and in 1954 his family opened the Ratskeller, which Lotz and his wife Nicole carefully modernized a few years ago. Like his great-grandfather, Oliver Lotz is also a master butcher and chef; sausage and meat dishes are particularly popular with his guests. Homemade sausage, butcher's platter, schnitzel or meatloaf are served with fresh side dishes from the region. In the fall, they serve chanterelles and cabbage, and in spring and summer - when the beer garden is open - fresh salads and asparagus.
The restaurant was awarded three lions by "Hessen à la carte", a cooperation of Hessian regional cuisine, for the special quality of its dishes. You can even take some of the meat specialties and homemade green sauce home with you.