Salzburger Stuben - Kassel

So beautiful! I ate the scavenger with pifferlings mushrooms and my partner had the big crispy roasted pork hair. They both tasted so well and came in really greedy portions in really good time. You can say the food is really fresh and the chefs really care! Because how good the food is, the price is so reasonable, it is so hard to find good food in London for such a good price. The waitress we had was really patient with my lack of German and really helpful, friendly and made me really welcome. If someone finds himself in Kassel, I would very much welcome the visit of Salburger Stuben. I want to go back before I go!

Delicious food. I took Salzburg Grill and was full after completion. Beer was good too. Would eat there again. A small complaint menu was not in English. Luckily I had translators with me

Homely and unpretentious, with a wide selection of classic German dishes. The food was excellent and the waitress was friendly and helpful. I would definitely eat there again

Meeting with three Kassel acquaintances in Kassel who had selected and proposed the Salzburger Stuben for a common meal. Here are the best carvings and especially the Viennese Backhendl are highly recommended. Since my husband loves crispy Backhendl and we both don't know the place yet, we agreed to the choice. The house is centrally located near the Martinskirche. There is also a free but paid parking near for the early evening. Otherwise this can be quite difficult. After a long walk through the pedestrian zone, we became quite cold, so we went to the restaurant half an hour before the agreed time. From the outside the restaurant looks rather inconspicuous and the facade does not necessarily make a welcoming impression. From the ambience nothing remembers a locality that offers Austrian and Bavarian specialities. Simple tables, only covered with a middle runner, on it a candle and two small table tops, darker chairs with padded seating surfaces on which you can sit well. After the friendly reception and table occupancy we could already see the menu. German, Bavarian and Austrian specialities are at the heart of the offers. The friendly service lady saw no problem in the fact that we wanted to give up our food order later with the three others. However, since I was still completely frozen, I ordered the “fried soup with homemade hearty egg cake strips” for 3,80 € and nicely hot it should be. A soft wheat beer 3,80 € for me and a tea at 2,30 € for my husband. Very unusual, but probably because of cold. The drinks came immediately, the soup a little later. It was steaming hot, strong in taste, with a lot of frit in it. I finally got warm and the boring feeling of hunger was over, so I could keep it good until the acquaintances arrived on time. The three have been switched on here often and thus quickly in the food order: 3 x carving in different variations with frits and mixed salad. For my husband “1⁄2 crispy Wiener Backhendl paniert, 30 min.” for 8,50 € and a herbal salad for 3,30 € and for me “Rinderleber with apple slices and onion rings, on sauce with homemade potato puree and mixed salad” for 11,50 €. The service lady has once again pointed out that it needs at least 30 minutes of preparation for the baked l, as mentioned in the menu. It took a little longer until all foods were brought to the table together. The carvings were clearly praised, they are tender and well seasoned, as always, the sauces very delicious. The photo shows the carving of my neighbor. My side salad consisted of turbulent carrots with little taste, herbal salad, which could have been significantly softer and different leaf cache, almost beaten by a majonäselastigen sauce. He was nix, the salad! Under a large mountain of roasted onions I also found the three cattle liver discs. I love roasted onions, but they were usually so hard that I couldn't eat them. How to get them is a mystery to me. The first two bites from the edge of the liver I did not eat quite enthusiastically and when I looked at the cut surface more closely, I looked twice. I didn't see that with roasted cattle livers. The interior was sprinkled and pasty and could easily be sprinkled with the fork. That looked very inconspicuous and I don't want to adjust the picture here. What was the cause could not explain to me, the called serviceman or the cook she probably questioned. They were ready to prepare the court again. Now I had to wait a bit and took advantage of the opportunity to drink on the crispy Backhendl, to whom my husband had already dedicated himself enthusiastically. I should have ordered that. In reviews on other portals, these Backhendl are praised in the highest tones. Very crispy the exterior, very well seasoned, the interior extremely juicy. Even the herbal salad that was too hard for me was very good with my husband. The second liver orientation looked visually good, the consistency was better, but also not optimal. Here I wouldn't order the liver at all, but the Backhendl could really try to come back here. Conclusion: For my unfortunate liver and lettuce I can only give 1 star, but the excellent chicken and the positive statements of the Schnitzel fraction save three stars for food.

Meeting with three Kassel acquaintances in Kassel who had selected and proposed the Salzburger Stuben for a common meal. Here are the best carvings and especially the Viennese Backhendl are highly recommended. Since my husband loves crispy Backhendl and we both don't know the place yet, we agreed to the choice. The house is centrally located near the Martinskirche. There is also a free but paid parking near for the early evening. Otherwise this can be quite difficult. After a long walk through the pedestrian zone, we became quite cold, so we went to the restaurant half an hour before the agreed time. From the outside the restaurant looks rather inconspicuous and the facade does not necessarily make a welcoming impression. From the ambience nothing remembers a locality that offers Austrian and Bavarian specialities. Simple tables, only covered with a middle runner, on it a candle and two small table tops, darker chairs with padded seating surfaces on which you can sit well. After the friendly reception and table occupancy we could already see the menu. German, Bavarian and Austrian specialities are at the heart of the offers. The friendly service lady saw no problem in the fact that we wanted to give up our food order later with the three others. However, since I was still completely frozen, I ordered the “fried soup with homemade hearty egg cake strips” for 3,80 € and nicely hot it should be. A soft wheat beer 3,80 € for me and a tea at 2,30 € for my husband. Very unusual, but probably because of cold. The drinks came immediately, the soup a little later. It was steaming hot, strong in taste, with a lot of frit in it. I finally got warm and the boring feeling of hunger was over, so I could keep it good until the acquaintances arrived on time. The three have been switched on here often and thus quickly in the food order: 3 x carving in different variations with frits and mixed salad. For my husband “1⁄2 crispy Wiener Backhendl paniert, 30 min.” for 8,50 € and a herbal salad for 3,30 € and for me “Rinderleber with apple slices and onion rings, on sauce with homemade potato puree and mixed salad” for 11,50 €. The service lady has once again pointed out that it needs at least 30 minutes of preparation for the baked l, as mentioned in the menu. It took a little longer until all foods were brought to the table together. The carvings were clearly praised, they are tender and well seasoned, as always, the sauces very delicious. The photo shows the carving of my neighbor. My side salad consisted of turbulent carrots with little taste, herbal salad, which could have been significantly softer and different leaf cache, almost beaten by a majonäselastigen sauce. He was nix, the salad! Under a large mountain of roasted onions I also found the three cattle liver discs. I love roasted onions, but they were usually so hard that I couldn't eat them. How to get them is a mystery to me. The first two bites from the edge of the liver I did not eat quite enthusiastically and when I looked at the cut surface more closely, I looked twice. I didn't see that with roasted cattle livers. The interior was sprinkled and pasty and could easily be sprinkled with the fork. That looked very inconspicuous and I don't want to adjust the picture here. What was the cause could not explain to me, the called serviceman or the cook she probably questioned. They were ready to prepare the court again. Now I had to wait a bit and took advantage of the opportunity to drink on the crispy Backhendl, to whom my husband had already dedicated himself enthusiastically. I should have ordered that. In reviews on other portals, these Backhendl are praised in the highest tones. Very crispy the exterior, very well seasoned, the interior extremely juicy. Even the herbal salad that was too hard for me was very good with my husband. The second liver orientation looked visually good, the consistency was better, but also not optimal. Here I wouldn't order the liver at all, but the Backhendl could really try to come back here. Conclusion: For my unfortunate liver and lettuce I can only give 1 star, but the excellent chicken and the positive statements of the Schnitzel fraction save three stars for food.