The Rheinfelder is one of the oldest beer halls in town: a place where workers, students, and business men alike go for the big portions, good prices and traditional down-to-earth food - and lots of beer of course. The waiters have a rough charm, but usually serve the desired dishes quickly: schweinsleberli (pork liver), bratwurst, kidney, rösti or chnöpfli (small ball-shaped noodles). If in doubt go for the jumbo-jumbo cordon bleu that the Rheinfelder is famous for. But beware: the waitress will poke fun at you if you can’t take this piece of meat the size of an elephant’s ear.