Die „DorfAue“ in Alt-Heiligensee möchte, dass sie „nicht nur zur Nahrungsaufnahme erscheinen, sondern
auch zum Verweilen, Quatschen und natürlich zum Genießen der badischen Küche.
Unsere Spezialitäten wie Sauerfleisch, Maultaschen, Ochsenfetzen, Schäufelebraten, Nierle, Linsen-Spätzle, Burehäxle werden täglich hausgemacht und frisch zubereitet und deshalb „dauert es auch schon mal länger, bis das
Essen auf den Tisch kommt.“
In der Gaststube und auf der Terrasse finden jeweils bis zu 60 Gäste Platz, im Saal bis zu hundert.
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