The story of Casa 56Italian savoir-faire,
a family affair.
Just like Italy,
in Weiswampach.
Salvatore once wrote, introducing himself, that his aim is to bring you back to Italy at the table. It all starts in the kitchen, with what arrives from Italy.
What the market
brings.
The vegetables, mozzarella, cured meats and fish come straight from Italy.
The menu changes with the seasons, four to five times a year.
Almost entirely
Italian.
Salvatore is the head chef, surrounded by a team that is almost entirely Italian. “Our family has Italian roots, Neapolitan to be precise”, the house wrote in 2022. His second-in-command has worked with him for more than ten years.
The ravioli are made in-house and the pizzas are made to order, in the oven. And the chef's table is set in the kitchen itself: you dine right beside the people cooking.
Room
for big gatherings.
The main dining room at the back, the pizzeria room, the little cellar room and its wines: 80 seats in all. Under the arch, the ceiling is blue, and on the tables, so are the glasses.
On fine days, you can eat out on the terrace.
A door
between the two.
The former Hôtel Keup has become the Hotel Casa56: same name, same roof as the restaurant. In the evening, you have dinner, then go up to bed.
“I still remember the hotel from the Keup days: the new owner has certainly done a lot of renovating.”Translated from GermanUdo (Germany) · BookingSee the hotel
They felt
at home.
Italian savoir-faire, at your service. Our guests say it in their own words, and sometimes in their own language.
“The staff are very friendly and, with their warm welcome, made me feel at home, which is exactly what the restaurant sets out to do.”Translated from ItalianAntonio R. · Google
“The atmosphere was very family-like, lovely music, very clean and neat. Food was out of this world, 5-stars is not enough.”Zdeněk R. · Google
“We come to Casa 56 often and it's always a pleasure! […] The welcome is warm and the service is always first-class.”Translated from FrenchTania C. · Google
Four promises
from the house.
I
The chef, in person
Salvatore is in the kitchen and in the dining room.
II
Worth coming back for
The menu follows the seasons and the daily menu changes every day. A guest who comes almost every week put it this way: in four months, never the same daily menu.
III
We reply
A question, a wish: write to us and we'll reply.
IV
Your dog too
Children have their own menu, ice cream included, and dogs are welcome at the hotel. And there's a large car park out front.
Book
So, when are you coming?
A table, a room or both: book directly with us, and we reply ourselves.