Dinnete – the Upper Swabian speciality from the wood-burning oven


When it's on
Dinnete fresh from the wood-burning oven in the restaurant.

Every Thursday from 5.30 pm to 9.30 pm

Please book in advance.


Our Dinnete menu for perusal

feuer   dinnete

If you want to upset someone from Swabia or Baden, simply refer to the steaming hot, crusty and delicious-smelling dish he is serving up fresh, with the long wooden bread shovel from the wood-burning oven, as a pizza. In Swabia it is a Dinnete, and in Baden it is known as a Dinnele – but on both sides of the border it is cultural heritage!

Back when the villages and hamlets still had a baking day once every week, the large wood-burning ovens were heated up and then, when the stone baking chamber was at its hottest - shortly before the loaves went in - Dinnete were baked: flat rounds of farmhouse bread with a little caraway, laden with toppings.

And how do they differ from pizzas? That is easily explained¬: the Dinnete tastes completely different. The dough is more strongly flavoured, the toppings are not Mediterranean with tomatoes. Originally, they were simply topped with the ingredients available on the farm: Onions, smoked meat, sour cream, fresh herbs, or as sweet versions with apples and cream. However, the Dinnete has not escaped globalisation either. A Dinnete with tomato and cheese? Why not - as long as you still call it a Dinnete ...
  baecker   teig


Ms Heinzelmann

personal - fast - direct
Tel: +49 (0) 7555 92100

Opening times restaurant

Tuesday through Sunday
Open from
7 am to approx. 11 pm

Monday - day of rest
until February 29th
(Meals are provided for
our house guests and
convention participants)

Hot meals are available
Tuesday – Friday from
11.30 am to approx. 15 pm
17 pm to approx. 21 pm
Saturday, Sunday and
public holiday from
11.30 am to approx. 21 pm


Cookies make it easier for us to provide you with our services. With the usage of our services you permit us to use cookies.