Pizzeria.
Restaurant.
Marxnkeller.
Pizzeria.
Restaurant.
Marxnkeller.
Pizzeria.
Restaurant.
Marxnkeller.
WE – SU: 15:00 – 23:00
MO – TU: Resting days
WE – SU: 15:00 – 23:00
MO – TU: Resting days
WE – SU: 15:00 – 23:00
MO – TU: Resting days
We await you!
Welcome
Welcome
Welcome
The Marxnkeller restaurant opened for the first time in 1981 and was run as a family business for 30 years.
The restaurant was closed for 10 years and after renovation and redesign was reopened in July 2022.
Combining tradition and modernity, we use high-quality, mostly farm-produced and local products in our innovative dishes.
The Marxnkeller restaurant opened for the first time in 1981 and was run as a family business for 30 years.
The restaurant was closed for 10 years and after renovation and redesign was reopened in July 2022.
Combining tradition and modernity, we use high-quality, mostly farm-produced and local products in our innovative dishes.
The Marxnkeller restaurant opened for the first time in 1981 and was run as a family business for 30 years.
The restaurant was closed for 10 years and after renovation and redesign was reopened in July 2022. Combining tradition and modernity, we use high-quality, mostly farm-produced and local products in our innovative dishes.
Because we
care about what's
in the pizza.
Because we
care about what's
in the pizza.
Because we
care about what's in the pizza.
Selected ingredients, partly from our own cultivation!
Selected ingredients, partly from our own cultivation!
Selected ingredients, partly
from our own cultivation!
On our fields we organically grow different types of grain such as rye, spelt and wheat, whose flours we use to make our pizza and pasta dough and pastries. We also use home-grown vegetables and herbs from our gardens in our kitchen. To make our pizza dough especially tasty and digestible, we use sourdough as a leavening agent, along with a mixture of wheat flour and wholemeal spelt flour.We offer well-known standard pizzas, but also seasonal and not-everyday pizza creations.
On our fields we organically grow different types of grain such as rye, spelt and wheat, whose flours we use to make our pizza and pasta dough and pastries. We also use home-grown vegetables and herbs from our gardens in our kitchen. To make our pizza dough especially tasty and digestible, we use sourdough as a leavening agent, along with a mixture of wheat flour and wholemeal spelt flour.We offer well-known standard pizzas, but also seasonal and not-everyday pizza creations.
On our fields we organically grow different types of grain such as rye, spelt and wheat, whose flours we use to make our pizza and pasta dough and pastries. We also use home-grown vegetables and herbs from our gardens in our kitchen. To make our pizza dough especially tasty and digestible, we use sourdough as a leavening agent, along with a mixture of wheat flour and wholemeal spelt flour. We offer well-known standard pizzas, but also seasonal and not-everyday pizza creations.
We also prepare
our pasta with
care.
We also prepare
our pasta with
care.
We also prepare
our pasta
with care.
Others would say: "prepared with love!"
Others would say: "prepared with love!"
Others would say: "prepared with love!"
For our pasta dishes, we make all the dough ourselves and use as possible seasonal and regional ingredients for the sauces and pestos.
All our desserts are homemade with seasonal fruits and berries.
While stocks last, we offer seasonal, homemade syrups, such as elderberry, lemon balm or redcurrant.
For our pasta dishes, we make all the dough ourselves and use as possible seasonal and regional ingredients for the sauces and pestos.
All our desserts are homemade with seasonal fruits and berries.
While stocks last, we offer seasonal, homemade syrups, such as elderberry, lemon balm or redcurrant.
For our pasta dishes, we make all the dough ourselves and use as possible seasonal and regional ingredients for the sauces and pestos.
All our desserts are homemade with seasonal fruits and berries.
While stocks last, we offer seasonal, homemade syrups, such as elderberry, lemon balm or redcurrant.
© Marxnkeller 2023
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