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Enterprising young managers and chefs are well established in the East, so look for new, usually small, trendy restaurants. People in the region are extremely particular about their traditional food (rumor has it that one can be deported for roasting Mützbraten over anything other than birch). Some new creative chefs successfull
Enterprising young managers and chefs are well established in the East, so look for new, usually small, trendy restaurants. People in the region are extremely particular about their traditional food (rumor has it that one can be deported for roasting Mützbraten over any
Enterprising young managers and chefs are well established in the East, so look for new, usually small, trendy restauran
Enterprising young managers and chefs are well established in the East, so look for new, usually small, trendy restaurants. People in the region are extremely particular about their traditional food (rumor has it that one can be deported for roasting Mützbraten over anything other than birch). Some new creative chefs successfully blend contemporary regional German with international influences. Medieval-theme restaurants and "experience dining," complete with entertainment, are all the rage in the East, and, despite being often quite kitschy, warrant at least one try. As the region slowly rediscovers its tremendous beer heritage, microbreweries and brewpubs have sprouted up in almost every city. Pubs are a good bet for meeting locals.
Enjoy simple but tasty regional specialties directly in front of the Marientor. The beer garden is a good place to relax away from the action of the city center. The three-room pension is often booked far in advance.
This historic brewery-cum-restaurant is the perfect stop for a cold beer after a long day of sightseeing. In the Old Town's magnificent Beyerhof courtyard, the Brauhaus still produces local beer such as Wittenberger Kuckucksbier. In summer, try to get a table in the courtyard.
Where better than a castle serenely overlooking the village of Freyburg for a medieval restaurant? Everything is prepared according to historical recipes with ingredients from the region.
Schloss 1, Freyburg, Saxony-Anhalt, D–06632, Germany
When Ludwig Deinhard purchased the Weimar Stadtbrauerei in 1875, Felsenkeller was already 100 years old. Beer has been brewed here in small batches ever since. Although the brewpub is outside the city center, it's worth a trip to sample the brews and the inventive seasonal selections.
The restored art nouveau house dates from 1908 has a pleasant Viennese-style coffeehouse upstairs—the best views are had from up here—and a noisier and more active café downstairs. Riquet is a company that has had dealings in the coffee trade in Africa and East Asia since 1745, as indicated by the large elephant heads adorning the facade of the building.
Head down the straw-covered stairs in front of Clara restaurant, and you'll find yourself transported to the Middle Ages. The Luther Keller offers simple but tasty medieval cuisine in a candlelit vaulted cellar.
Sometimes only a pizza will do, and this bright, unpretentious café has enough pizza variations, including lots of vegetarian options, to satisfy any craving. For dessert, choose from 50 flavors of ice cream, 16 of which are made on the premises. An in-restaurant bar featuring the local beer on tap and wine by the glass or bottle, homemade desserts and waffles, and an outdoor terrace make this an all-around winner.
This is one of the region's most authentic town hall–cellar restaurants. Its whitewashed, barrel-vaulted ceiling and spectacular art nouveau skylight have witnessed centuries of tradition.
If Klösse (dumplings) are a Thuringia religion, this restaurant is their cathedral. Thuringia's traditional Klösse are at their best here, but be patient—they're made to order and can take up to 20 minutes. The dumplings come with just about every dish, from roast pork to venison stew, and the wait is well worth it. Pay attention to seasonal and holiday specialties, like roast goose in November.
A meat lover's paradise, this rustic German restaurant-café, with outdoor seating in summer, serves up hearty local fare in a friendly, no-frills setting. You'll recognize all of the favorites, including pork schnitzel "Cordon Bleu" and the classic wiener schnitzel, served with boiled potatoes, fresh mushrooms, peas and carrots, homemade beef liver, giant meatballs, and a juicy Saxon sausage. Vegetarians are happily accommodated with a good selection of salads and veggie side dishes. For this much food, prices are incredibly reasonable.
Bergmannstrasse 2, Bad Schandau, Saxony, 01814, Germany
At the back of the Schlosskirche, this restaurant's four dining rooms are tucked away in a basement with 16th-century stone walls and barrel-vaulted ceilings. The kitchen specializes in German dishes, such as Kümmelfleisch mit Senfgurken (caraway beef with mustard-seed pickles).
A good strudel restaurant is a rarity in most parts of the world, so why not apply the "when in Rome" rule and opt for the real deal? Tempting savory combos include spinach and potato, cabbage and mincemeat, salmon and spinachFor sweets, the classic sour cherry, pear, and cheese curd, or apricot are headliners, with or without copious amounts of whipped cream. You'll also find Kaiser-roll sandwiches and organic eggs topped with chives and served in a glass for brunch. Accompany your meal with a good cup of coffee, organic juice, beer, or wine.
Front and center on the market square, you'll know this inn and restaurant by the terrace out front teeming with happy drinkers and diners. A pretty, country-style dining room indoors specializes in a menu of modern and traditional classics. Try any one of the schnitzels or, for a lighter fare, go for the steamed walleye, a local speciality.
German cheesecake is fluffier and less dense than its American cousin and the best place to try it in Quedlinburg is at Vincent's café. The café regularly bakes 131 different variations of this treat and the café is worth searching for even if you aren't headed to the castle.
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