Good to know: Road works on L401/Kaiserstraße: please come via the A63 (Sembach/Mehlingen) from the north – we are open as usual!
Closed today
An der Heide 3 · 67678 Mehlingen · near Kaiserslautern
+49 6303 80 900 80
DE | EN
Logo Flammkuchenhütte Becker Mehlingen
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Meet the family

The Richter family
second generation

In Mehlingen since 1999, run today by Jacqueline Richter, née Becker – with family, team and the third generation already growing up in the Hütte.
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Jacqueline Richter mit Familie vor der Flammkuchenhütte Becker in Mehlingen bei Kaiserslautern

Since December 1999
in Mehlingen

In December 1999 the Becker family opened the Flammkuchenhütte in the Mehlingen business park – a wooden lodge, an oven and the idea of baking Alsatian Flammkuchen the way it was meant to be: paper-thin, crispy, ready in three minutes.
Today Jacqueline Richter, née Becker, runs the Hütte with her family in its second generation. The name stayed, the oven too – and the third generation is already growing up between the dining room, the pan and the beer garden.
What has changed: steaks from the pan, a vegan menu, monthly specials with the season, the spritz bar. What stays the same: the checkered tablecloths, the team that knows many guests by name, and the question when ordering – “prefer it lighter?”.
December 1999 – the Becker family opens the Flammkuchenhütte in Mehlingen.

Second generation – Jacqueline Richter, née Becker, takes over the Hütte.

Added since – steaks from the pan, Spritz bar, vegan menu, monthly specials.

Today – the Richter family with the third generation – and on Instagram, Facebook and TikTok.

The faces of the Hütte

Familie Richter, zweite und dritte Generation der Flammkuchenhütte Becker in Mehlingen

Jacqueline Richter

Owner, second generation – née Becker
Flammkuchen Elsass frisch aus dem Ofen mit Aperitif – Flammkuchenhütte Becker, Mehlingen

The team

Kitchen, oven, service – the team that has known many guests by name for years
Flammkuchen Elsass mit Speck, Zwiebeln und Käse frisch aus dem Ofen – Flammkuchenhütte Becker, Mehlingen
Where Flammkuchen comes from

An oven test that became a dish

Before the farmers’ wives in Alsace put their bread in the oven, they tested the heat: a piece of dough rolled paper-thin, spread with sour cream, topped with bacon and onions. If it was crispy after two or three minutes, the oven was ready – and the Flammkuchen a meal for the family.
Its name “tarte flambée” comes from the flames flickering above the embers. That is exactly how we bake it to this day – a little darker on purpose, because that is what makes it crispy.
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