Kuhler Krug - Schwetzingen

The family run restaurant is intimate in feel, with soft lighting and piano music; the service is attentive without ever being intrusive: and the food is absolutely superb. The chef lovingly pays attention to flavor combinations and produces dishes of the highest quality. Quite outstanding and a real pleasure to eat there.

Food was excellent and the service outstanding. Portion where enough and the preparation spot on. Will be back when I visit here again.

Visited this place on the advice of our hotel owner in a group of 10 ladies who were in Schwetzingen in order to attend the Solheim Cup ladies golf tournament. It is a family run business. Connie cooks up a storm in the kitchen providing the finest home cooked food while "Butch" looks after and entertains the guests with a little help from charming teenage son Calvin. There is a great choice of local wine and beer - I can personally recommend the Pils and the Riesling. All the food we had was fantastic and the welcome we received was nothing short of amazing. We loved it so much we went back again on our last night, had another awesome meal and ended up partying with our genial and engaging host. If you like good food and wine and are up for a good time, go there!

We had already eaten dinner but noticed this restaurant across the street from our hotel and checked it out. We were drawn in by its cosy warm interior. Decided to have a drink and dessert in a little bar area. The food smelled and looked divine. The host treated us as if we had had a feast... My husband tried a Prosecco and berry juice drink and I had a Baileys.....we split a chocolate mousse that was served with almond cookies and a side of cooked plums....delish. One day we will head back for dinner.

Butch clark and his wife are gastronomy with leib and soul, they can immediately notice when they enter the last. as a follower of the folded original, the “Fichtner ́s Michl”, but the footsteps were large, in which the two had to enter. However, the michl was above all an outstanding personality and the knit for a non-swisser probably more bourgeois standard. the clarks also on good kitchen. the owners and also the very friendly service make a recognizable effort for the guests, but clark also draws limits so that it does not grow in its two very small pubs. it seems obvious that people are already pissing because he has addressed to children and loud dogs friendly, but surely the place. I would like to have a little more change in the red wines, but for unfans it is sometimes difficult to create German drops. in white wines, this can still be done. but otherwise? the st. laurent to honor, but some people prefer a red with Mediterranean style. the food is good and the wete can be caught a bit daily, which is then presented at the table as a raised restaurant. these additional dishes are beautiful and tasty, although the rhymes of a large, expensive restaurants are not reached. there we are already at a point I usually never complained: the parts are a little small, and for good bourgeois also comparatively expensive. in the “Skin-end Madagascar” few thin slices come on a cognac pepper sauce level on the teller, there are four additional croquettes – no salate, no sweeter, for 13.50 eur. I feel this as a manko because they order it in the regular extra (except it is not like a greenie, but the one is.) I was not really fed by the teller, my colleague went to the same wise (but he had ordered the same). the parfait was very good. with warm woodberries, something saw and tralala. so: they can always go and be surprised. However, they should not come there with a bear starvation and/or in spasms, otherwise they will be disappointed.