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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 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.
The most famous of Leipzig's restaurants is actually two restaurants: one that's upscale, international, and gourmet (down the stairs to the right) and a rowdy beer cellar (to the left) specializing in hearty Saxon fare, mostly roasted meat dishes. Goethe immortalized one of the vaulted historic rooms in his Faust, and Bach was a regular here because of the location halfway between the Thomaskirche and the Nikolaikirche.
The name of Bautzen's best Sorbian restaurant (indeed, its best restaurant of any type) means "vault" or "arch." Very popular on Sorb holidays, Wjelbik uses exclusively regional produce, fish, and meat, and the cooking is a bit lighter than typical Saxon fare. The restaurant is in a 600-year-old building near the cathedral.
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.
In the historic mansion of the architect who rebuilt the Zwinger—and named after the school of medieval painters that includes Dürer, Holbein, and Rembrandt—the Alte Meister has a sophisticated old-world flair that charms locals and tourists alike.
The English-language menu at this restaurant explains not only the cuisine but the history of Leipzig. Waitresses wearing traditional Trachten dresses may serve some of the finest Leipzig regional cuisine, but the restaurant itself is quite modern. With a prominent location on the Markt, the restaurant is popular with locals, especially for the incredible breakfast buffet. Barthels has managed to elevate the local Leipziger Allerlei (vegetables and crayfish in beef bouillon) to an art form by proudly insisting on local and sustainable produce. Enjoy a meal here with a fresh Bauer Gose.
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.
This small family-run establishment overlooks the Nikolaiturm, one of the towers of the city's wall. The restaurant offers good solid Silesian fare.
Part of the centuries-old complex of buildings ringing the town castle, this ancient and popular hostelry is a great place to enjoy the view from the large dining room and tree-shaded terrace.
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.
Hidden on the far southeast edge of the city center, the Bayrischer Bahnhof was the terminus of the first rail link between Saxony and Bavaria. The brewery here is at the heart of a cultural renaissance and is the modern birthplace of Gose brewing in Leipzig. The restaurant is well worth a visit for its solid Saxon and German cuisine. The new station on the S-bahn makes it easier than ever to discover the glories of Gose.
Serious and uncomplicated Thuringian regional cuisine, including the best dumplings in Erfurt, is served in this simple restaurant. All of the dishes (and the secret dumpling recipe) come from Grandma Käthe's cookbook, which relies heavily on seasonal and regional ingredients.
This restaurant and Biergarten right along the Malerweg is the perfect way to end a long day out on the trails, though the restaurant closes early (by 8 pm). The rustic setting with picnic tables alongside a working mill and chestnut trees creates a tranquil retreat on a hot summer day. Even better, you can enjoy a local brew from the Bio-Braumanufaktur across the street and seasonal dishes, such as a savory lentil stew, salad, or for the meat eaters, pork sausage.
This bustling restaurant is a great place for potato-lovers, who will be pleased with the house specialty "bratkartoffeln" cooked with onions and available with all manner of meaty accompaniments, including pork medallions, fried eggs (with or without speck), bratwurst, and schnitzel. You may also want to try the specially brewed potato beer.
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.
Enjoy traditional German fare and regional sausages in a charming café located in a historic building. Kanzlei offers a cozy atmosphere with a blend of modern and traditional decor. On a nice day, grab a beer and have a eat right on the market square.
Brewing Braunbier (a hoppy, top-fermented beer) has been a Quedlinburg tradition for several centuries, and this brewpub offers both locally made beer and food to go with it. The Lüdde brewery traces its history to 1807, when Braunbier breweries dotted the Harz Mountains, and it was the last surviving brewery when it closed its doors in 1966, reopening after German reunification. It remains the only Braunbier brewery in Quedlinburg.
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.
Restaurant Tilia in Bad Schandau is a delightful dining spot at Hotel Lindenhof that caters to a variety of tastes, making it a favorite among locals and visitors alike. With a focus on fresh, seasonal ingredients, Tilia offers a menu that beautifully blends traditional German cuisine with modern culinary twists. What sets Tilia apart is its vegan-friendly options, ensuring that plant-based diners can enjoy a satisfying meal without compromise, a rarity in Saxony. The warm and inviting atmosphere, combined with attentive service, makes it an ideal place to unwind after a day of exploring Saxon Switzerland.
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.
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).
One of the liveliest restaurants in town re-creates an 18th-century beer cellar in the basement of the Taschenberg Palace. The furniture and porcelain are as rustic as the food is traditional.
