Much has remained the same to this day: the open charcoal grill, the homemade sausages made from pure pork ham, the sauerkraut from their own fermentation cellar and the well-known Wurstkuchl mustard the historical recipe by Elsa Schricker.

Still in family hands, still operated by a small crew each day.
And they still have to close the shop and kitchen when the Danube overflows its banks.

Yes, each jar of mustard that we send to you is made by a small team of this family company with love and in their small kettles. You can taste it. It's still the old recipe.