If you live around Karlsruhe and eating out is on the list of your hobbies, then a visit to this…read morerestaurant is a must. It lies on the southeast of Karlsruhe, in a suburb called Grünwettersbach. 'Schmalz' is lard and 'töpfle' is the local dialect for small pots. I've no idea where this name came fromit doesn't say in the website eitherbecause the speciality is totally the opposite of it. This rustical restaurant is famous for their 'heißer steine'hot stones. They're small granite tablets, about 12122 cm in size, which are warmed until above 400°C before they were placed on the tables for each guest. We could order a plate of vegetables, meat fillets, fish fillets or even fruits, and grill them on the stone. This way you can have your food exactly the way you like it, I mean, in term of doneness. I like my steak and fish juicy, so I didn't need to wait long to start eating. _ Last time I went there, I ordered for a fish plate, which consist of one thick salmon fillet, a couple of calamari rings and a few perch fillets; a ring of pineapple, half of a peach, and a pealed banana; thin slices of zucchini and champignon, plus 5 sauces and dips. The restaurant is fabulous. It has a nice atmosphere, the service is friendly and really helpful and the food is delicious. (oh, keep in mind that the portion in this restaurant is huge. so a small salad there is equal to normal salad anywhere else. _)

I stopped in here with colleagues on a whim after doing a presentation at a local customer. We…read morewanted classic German cuisine with a flair for the local. Markgrafenkeller *Margraves-cellar delivers! The kitchen is excellent as the picture of my Venison plate gives heed to, but come for the ambience and service. On this weekday that we came the rooms were filled with local, well healed Germans. The venison was medium rare, as venison easily gets tough if left in the pan too long. The gravy and whole cherries and pfifferlinge (mushrooms) that adorned the venison cutlets were something to relish (every single bite), and I've had these before, but these were chewy but not tough. It was a heavenly mixture done right. Markgrafenland is the local region, that is the most SW corner of Germany. Germany's (warm) Tuscany, and you can certainly feel that vibe and ambience this cellar restaurant has, that takes you back to the 1500's when the Markgrafen (Margraves) were in their prime. 500 years of transport in a few steps down into "cellar speisse". Guten Appetit, you just found a slice of German culinary heaven, and eat slowly, speak softly, and enjoy the well trained staff and the "Stimmung" that is so European.

Every time I visit my hometown I stop at the Markgrafenkeller. The food is outstanding as is the…read moreservice. Most servers go thru a service apprenticeship and it shows. The service is a real treat and always outstanding and that is one reason I enjoy good German restaurants and this restaurant.