Spätzle & Kässpätzle in Tübingen
Homemade. Properly stacked. A little cheeky.
What ends up on your plate
Spätzle are not a side dish here, they are the main course. On the menu they come plain with brown butter, as Kässpätzle, with Swabian lentils and Saitenwürstle, with goulash, or with tomato and burrata.
More than twenty extras turn it into your plate — crispy onions, bacon, mushrooms, walnuts, truffle oil. And it does not have to be Spätzle: pan-fried Maultaschen with potato salad, Schupfnudeln with bacon, lentil soup, sausage salad or a Wiener-style turkey schnitzel are on the menu just the same.
Between half-timbering and neon
Old town on Tübingen's Marktplatz, reinterpreted inside: green tiles at the bar, neon on the brick wall – and outside, tables on the cobblestones.
The people behind it
Das Lichtenstein is run by Antonio and Björn. Antonio (left) runs the kitchen and makes sure every plate of Spätzle leaves the pass just the way it should. Björn (right) looks after service – and makes sure you feel at home with us.
Behind the scenes, Florian Groetzner keeps everything together, from the numbers to the tech. Together, the three of them turned the rooms on Wienergäßle into a Spätzleria & bar – with homemade Spätzle, good drinks and a seat for you right by the Marktplatz.