Dine at the Pillhofer

A fresh-baked pretzel

Bite-Sized Fried Bratwurst

on our stone-oven bread with gherkin, crushed Brazil pepper and onions (not available on Sundays)

Two Bavarian White Sausages Fresh From the Kettle

with original sweet Händlmaier mustard and a fresh pretzel

Franconian Carpaccio with Walnuts

grated air-dried cheese, freshly ground Indian pepper, coarsely ground salt, marinated in red wine vinegar and punpkin seed oil, served with roasted farmhouse bread

Hearty "Brewer's Drayman" Goulash Soup

following a Nuremberg recipe from 1880 with majoram, leeks, potatoes and garlic pepper, served with double-baked farmhouse bread

liver dumpling soup

of ox broth with freshly chopped parsley

6 sausages

9 sausages

12 sausages

each extra

Boiled cheese-sausages

on hearty sauerkraut & tossed `Schupfnudeln'

Pillhofer's Cold Cut Plate

with "Gezupftem", liverwurst, meat loaf, cheese, Franconian bacon, sausages, pickled gherkin and tomato, served with stone-oven farmhouse bread an butter

Plate of Franconian bacon

with Frankentaler cheese, pickles, tomato, stone-oven farmhouse bread and butter

Cold roast pork

with mustard, horseradish, farmhouse bread and butter

"Gezupfter"

marinated cambert cheese with onions, pretzel, bread and butter

Nuremberg Roast Pork (recipe of 1792)

braised in a mustard and Melegueta pepper marinade, served with a Pillhofer's dumpling and fried butter crumbs

Malabar pork "Vienna-style"

fried in nut butter, served with homemade Franconian potato salad and cranberries

Grilled Nuremberg roast pork

with crushed pepper, bacon sauerkraut and a Pillhofer's dumling with fried butter crumbs

Franconian Marinated Pot Roast

in a strong honey and gingerbread sauce with apple and red win-braised red cabbage and home-made bacon bread (based on a Nuremberg cookbook, Anne Hahn 1897)

Crispy fried "Szechuan-Schäuferle"

Pork shoulder (ca. 700g gross weight) with majoram and Kellerbier sauce, homemade potato dumpling and melted butter crumbs

Crispy fried "Schäuferle"

Slices of crispy Schäuferle with red cabbage and roast dumpling

Home-made mixed salad

with herb vinaigrette, lettuce and regional and seasonal raw vegetables as well as brown bread croutons

Portion of cabbage or potato salad

"Brez´nknödel"

on fine mushroom ragout with fresh herbs

Homemade cheese cream noodles

with butter onions and small salad

The "Sinwellturm"

named after the tallest tower of the Nuremberg Castle, the Sinwellturm offers a culinary trip trough the Franconian cuisine: with the Nuremberg specialties cheese-sausages and Bratwurst, chicken breast seared with Szechuan pepper, as well as sliced roast pork and marinated pot roast, served with homemade dumplings, sauerkraut and red cabbage, mushroom sauce, gingerbread and dark Kellerbier-sauce, mustard and horseradish