Fodor's Expert Review Schnitzelbank

Little more than a hole in the wall, this former cooper's workshop has been transformed into a candlelit pub. No matter when you go, it seems to be filled with people seated around the wooden tables (so dinner reservations are usually a necessity). The menu features regional specialties from Baden and the Pfalz, such as Schäufele (pickled and slightly smoked pork shoulder); Leberknödel (liver dumplings); and slices of Saumagen (a spicy meat-and-potato mixture encased in a sow's stomach).