Chandrika Niksch
Google
Regional cuisine made of local produce with a nice adventurous twist, which is part of the Slow Food movement in Franconia. Young chef Lukas Rönniger does a great job of creating modern German fare. There's enough choice for vegans / vegetarians considering that this is a meat-heavy region. Local beers and wines are available to round off your meal perfectly. Kulinarium has al fresco seating, both in front and at the back. Seating in front is wheelchair accessible, both indoor and outdoor. The price range is moderate, between EUR 15 and 20 for a main course. Great value for money with friendly service. Book a table in advance as space is limited. Ask for the day's special which is mostly not listed on the menu.