19th-century restaurant on Tettye Hill with large interior and beer garden. Danubian Swabic specialties include lung and liver casserole with bread dumplings, cabbage and beans with spare ribs and goose leg with onion-potato garnish. Portions of main dishes are excessive and should not be underestimated. Somewhat old-fashioned with both virtues and flaws of traditional cooking.
WIKIVOYAGE · PÉCS · CC BY-SA 4.0 ↗
COMMUNITY
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