Muggelcaf - Menu

Marktstr. 10 | An Der Muggelbruck, 72275 Alpirsbach, Baden-Wurttemberg, Germany

🛍 Cafés, Pizza, German, Healthy

4.5 💬 918 Reviews

Phone: +4974449565970

Address: Marktstr. 10 | An Der Muggelbruck, 72275 Alpirsbach, Baden-Wurttemberg, Germany

City: Alpirsbach

Dishes: 7

Reviews: 918

Website: http://muggel-apartments.de/

"During my stay for work, several our team members enjoyed local beers and hamburgers. The beers were delicious and the food was great!! They have a small outdoor patio to enjoy the weather.They were very accommodating to our large group and made sure all of us had the drinks we wanted! Only complaint was that one of the waiters accepted our credit card one night but the 2nd night he said they didn't take credit cards which we knew was not true. After clarifying with another staff members, they definitely take credit cards (at least visa). Other than that little confusion with payments, we liked this location and atmosphere!"


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User User

The owner and employees are so nice really fantastic food and drinks free wifi just an incredible place

Menu - 7 options

All prices are estimates.

Reviews

User
User

Excellent food excellent people! Alpirsbach beer is the best! A must try here is the whiskey sour, made with Canadian crown royal whiskey. Flammkucken goes great with an evening beer or wine. I would definitely visit this place again.


User
User

We went for dinner and were reasonable happy. Unfortunately our daughter was looking forward to a pizza but the pizzas didn't have tomato sauce on them, only crème fraîche which was not to her liking so she settled a sausage in bread which we hoped would do the trick. Sadly it was VERY spicy and the sauce on it was VERY spicy also. However my husband had a lovely burger and I had a very nice prawn salad. Every evening we were in Alpirsbach we went there for an ice-cream and drink after dinner which was perfect.


User
User

During my stay for work, several our team members enjoyed local beers and hamburgers. The beers were delicious and the food was great!! They have a small outdoor patio to enjoy the weather.They were very accommodating to our large group and made sure all of us had the drinks we wanted! Only complaint was that one of the waiters accepted our credit card one night but the 2nd night he said they didn't take credit cards which we knew was not true. After clarifying with another staff members, they definitely take credit cards (at least visa). Other than that little confusion with payments, we liked this location and atmosphere!

Categories

  • Cafés Charming cafés offering a variety of freshly brewed coffees and teas, along with light snacks, pastries, and desserts. Perfect for a morning pick-me-up or an afternoon treat in a cozy atmosphere.
  • Pizza Delve into our perfectly baked pizzas, crafted with hand-tossed dough, rich tomato sauce, and a blend of gourmet cheeses. Each slice bursts with fresh toppings, ensuring a delightful bite every time.
  • German Savor the rich flavors of traditional German cuisine, featuring hearty meats, tangy sauerkraut, and sumptuous sauces. Delight in authentic dishes that bring a taste of Germany to your table.
  • Healthy Wholesome and nourishing dishes made with fresh, organic ingredients, perfect for those looking to enjoy balanced meals. Relish our guilt-free options packed with flavor and vital nutrients.

Amenities

  • Cafe
  • Menu
  • Wein
  • Wi-fi

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Zwickel & Kaps

Zwickel & Kaps

Marktstraße 3, 72275, Alpirsbach, Germany

Cafés • German • European • Steakhouse


"Every weekend the South Germans have a restaurant critique called local appointment, and sometimes one actually has the luck that it is about a local from the region. For example, when the Alpirsbacher Zwick Kaps was just too euphorically praised. [here link] The brewhouse had not been taken over long before by new tenants, Michael Pokolm and Silvia Schumacher, a.k.a. Mi Si, of Traube Tonbach fame, and had quickly developed into a pilgrimage site for carnivores. And so we made two carnivores on the one-hour journey through the moderately snowy North Black Forest. The house is very majestic and could go through well at first glance as a town hall (also as a corporation house when you look at the two windows at the top in the middle). In the interior, the new guards probably had to leave everything as they found, probably not to scare the local guests. It wasn't like a genus stamp there. However, some of the new opening is collapsed under the burden of the previous rebuilds a little later; This has been avoided. And if what Bacchus may prevent, the new concept would ever prove to be incapable, it would be possible to relocate it to the alther brought without any circumstances. The reception by the boss was so warm that we also felt new guests at home. Already during the study of the map, we looked at the finest meat, mainly from cattle from Nebraska, but also, and then we could not resist Australian Kobe cattle. Although the Roastbeef was on the map, there was Entrecôte, which we accepted without contradiction. The advice was characterized by great expertise, enthusiasm and perceptible pride on what you do here. The meat was very well ripened, that betrayed the scent that rose into our nose during serving and which can be called a little need for reconciliation. Ask my wife whose nose is as pretty as sensitive. But so the steak was also wonderfully aromatic and delicate of foods that give the palate more joy than the nose, is anyway legion. A compromise between what said sensitive wife sees in blood, and what you can expect to be such a delicate steak on the grill, has also been found on the whole. A small part ended up on my plate, which was quite right to me. Unfortunately, the photo only makes it clear. To the legitimate question whether Kobe Rind is actually as much better as it would be appropriate for the price, I would just like to point out that we will stick to the next visit to the Nebraska cattle, from which the SZ article was so weakened. You keep trying. The supplements were, by the way, a dream, both the sweet potato puree and the unmistaky sweet potatoes, especially since we had added four great dips, so to speak as a greeting from the kitchen. I even spooned out the guacamole at the end. Beer didn't give it to us. My wife doesn't drink, and I still had to drive. But that was too bad when this brewhouse was only worth the long journey because of the food, and secondly various of its beer creations are represented in the local basement anyway. The convent material, for example (the one in the temple bottle) has developed into a daily routine."