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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.
A fireplace, charming rooms, an indoor balcony, and a lovely garden along with modern German "gastronomic" cuisine served by friendly waiters add up to a top-notch choice in town. Start with a tangy parsley and arugula soup followed by baked salmon or pork filet with a thyme-sherry sauce. Desserts run the gamut from sinful chocolate torte to fresh fruit sorbets topped with wild strawberries. A good choice of wines by the glass is available for non-beer drinkers.
This three-in-one inn, brewery, and restaurant has been serving traditional German food for 100 years and is still going strong. Its rustic atmosphere and servers in traditional garb put diners in the mood for a menu of hearty classics: crisp braised pork leg, marinated chicken with steamed vegetables, beef roulades filled with mustard and bacon, or a big chef's salad served in the shady beer garden or handsome dining room. The restaurant offers a program of themed evenings with music, entertainment, and an accompanying menu on special nights throughout the year.
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.
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