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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.
This restaurant in the historic, elegant Kaisersaal edifice is the jewel in Erfurt's small gourmet crown. Thuringia native chef Christopher Weigel has worked in top restaurants around Germany and developed his own minimalist style. Here he is pursuing his vision of a gourmet restaurant: a cozy, service-oriented oasis in which to enjoy delicious international dishes with a Thuringian accent. Using local producers, Clara serves delicious four- to seven-course menus from a list of 10 dishes.
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