café stadthaus ulm

Claire Almaré★★★

We came to this café for breakfast on Sunday morning. Only about a quarter of the tables were occupied, yet we had to wait a very long time for our order (white sausages and two latte macchiatos). It was frustrating to see that two tables seated after us were served both their drinks and food before we received anything. When we finally finished, trying to pay was another challenge. We waited more than half an hour, asked the waitress several times, and were repeatedly told that her colleague would come—but no one ever did. In the end, we had to go inside to pay ourselves. Overall, the service

Kent Wang★★★★★

Terrace with view of church. Richard Meier architecture. Käsespätzle is made from soft egg noodles (Spätzle) and cheese—typically Emmentaler or other mountain cheese. The hot noodles are mixed with grated cheese until melted, then finished in the oven, and topped with crispy fried onions. The dish is popular in southern Germany and the Alps. It's similar to American mac and cheese, but Käsespätzle uses a firmer, chewier noodle, and the Alpine cheese has a sharper flavor.

Mohsen Kabiri★★★★★

The café was very queit, perfect for studying and long chats with friends. The staff was very friendly. My order included a latte macchiato, hot chocolate, and strawberry cake. Everything was delicious, but the hot chocolate could have been more chocolatey.

Maxim Wolf★★★★★

Nicely decorated and modern, with comfortable seating. The food is fresh, and the portions are decent. The coffee is a real treat. A very pleasant place to enjoy an afternoon.