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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.
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.
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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