Refined traditional dishes with a high experience and enjoyment factor? That's what you get in the creative Swabian cuisine of Currles Culinarium. Since 2017, passionate hostess Annette Currle has been demonstrating her craftsmanship in Esslingen. The most popular dish on the menu: the kettle-fresh Kässpätzle with eggs from the Frisch farm in Sulzgries, tossed and prepared in the Gunzesried cheese wheel and served with melted Esslingen onions. Fancy something new? Then try the vegetarian onion picker: whole Esslinger vegetable onions, crispy breaded and crunchy baked, served with Culinarium dip. True to the credo "From the farm to the guest", seasonal products from regional family farms are used here for all dishes.
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