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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.
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.
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 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.
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