Altes Brennhaus - Menú

my picture was a cake with two layers filled with cream in between plus a coffee. I enjoyed this on the terrace with a sunshine

this is the restaurant bar that is connected to the museum porzellanikon: it is a great place to take a break after the museum visit. it also has a terrace. faster and more accurate service. quality in the norm.

the porcelain market is now not exactly a day of recovery... fortunately there is still a place here.We were warned that it could last up to an hour... it was then only 35 minutes. at the andrang absolutely tolerate.Chaotic operation(s) is cassed (actually) equal, the menu resembles a sausage bude ... the sausages themselves - not unlecker - but already quite cold. the best: a cool white beer.Maybe the market with its influential, but draining, organization and quality does not tear off the stool.

suitable for the museum, the restaurant is stylishly decorated. not spectacular, not modernist, but solid. sufficiently great for solemnity, but in everyday it seems rather empty. It is not to be dissuased, but to use the photographs on the walls to trace the history of the house to the direction of the museum. There are traditional good Franconian cuisine and also domestic cakes or torts. the museum, where you can get to know or remember the once most important branch of the industry in this region, is a recommended restaurant.

After visiting porcellan museum, which is highly recommended, we have eaten at lunchtime. because in the fairy-tale around the museum hardly anything was going on, we were almost alone in the restaurant.In the past, the firehouse is furnished with some old pictures of the factory before repair. impressive. eating, drinks and also the service was very good. in the middle of lunch, no voting or billing problems. after the museum in any case recommend a proper restaurant, where also reasonably cooked. not only tk precious, was at least my impression. We'll be back.

in itself it is a good idea to set up a bistro in a house like a porcellan ancon, not high-priced, simply furnished, according to the style of the house as an industired monument. so far, but if the services knew what to offer and not first to ask, the service already made a more peofessional impression; with ease alone it becomes difficult on time. if one could then keep the food apart and not to apply false feeding several times, another step would be achieved and if the chicken breast would not have the resistance of the sole of the shoe, I would also come back.