478 Best Restaurants in Germany

For more than 200 years, this wood-panel inn has been a favorite of students attracted by filling yet inexpensive selections; locals, because the food is the typical Swabian fare their mothers made, and out-of-town visitors, who love the old-fashioned atmosphere. Nearly everything is served with homemade Spätzle, the ubiquitous noodles so popular everywhere in Germany. In summer try to get a seat at one of the sidewalk tables,

There aren't many classic Apfelwein locales left, but this is one of them. It's just as it has been since the end of the 19th century: walls covered with giant paintings darkened with age, giant stoneware pitchers called Bembels, glasses that are ribbed to give greasy hands traction, long tables that can seat 12 people, schmaltzy music, hearty food with daily specials, and, as is traditional, no beer. Try this one if you want to truly capture the spirit of Old Sachsenhausen.

Established in 1419 and the oldest bratwurst restaurant in the world, this Historische Bratwurstküche (Historic Bratwurst Kitchen) should be your first stop for trying the city's most famous delicacy. After all, it's here that the city council decided upon the official size and weight of the Nürnberger bratwurst; the sausages must be small enough to fit through a medieval keyhole, enabling old-time pub owners to sell them after hours. Today, you can order your \"Röstla\" (as this place calls their bratwursts) in batches of between six and 20, served simply with potato salad and sauerkraut. Also available are Saure Zipfel (sausages boiled in a spicy vinegar and wine), along with a handful of non-sausage-based dishes.

The \"Red Ox\" has been run by the same family for more than 175 years. Many of the rough-hewn oak tables here have initials carved into them, a legacy of the thousands who have visited Heidelberg's most famous old tavern. Mark Twain, Marilyn Monroe, and John Wayne may have left their mark—they all ate here, and Twain's photo is on one of the memorabilia-covered walls. Wash down simple fare, such as goulash soup and bratwurst, or heartier dishes like Tellerfleisch (boiled beef) with regional German wines or local Heidelberg beer. Come early to get a good seat, including for the live piano music from 7 pm Thursday through Saturday nights, and stay late for the Gemütlichkeit (easygoing friendliness).

For more than 350 years Forelle (Trout) has stood over the small, clear River Blau, which flows through a large trout basin right under the restaurant. In addition to the variations of trout, including smoked and tartare, there are pasta dishes and excellent venison in season. On a nice summer evening, try to get a table on the small terrace. You sit over the river, with a weeping willow on one side, half-timber houses around you, and the towering cathedral in the background.

The perfectly crafted and creative haute cuisine at the Michelin-starred Reinstoff, prepared by renowned chef Daniel Achilles, focuses on both rare and traditional German ingredients but gives them an avant-garde twist and often playful presentations. Diners choose either five-, six-, seven-, eight-, or nine-course menus (à la carte is only by special request), either with or without wine pairings, and the relaxed but professional service and quietly refined atmosphere make this one of the most enjoyable dining experiences in the city. It's expensive but worth it. The wine selection is heavy on European wines.

Freyburg's most refined dining experience features exceptional local wines surrounding the Saale-Unstrut wine region. The menu offers a blend of traditional German dishes and modern interpretations, all served in a cozy yet elegant atmosphere. When the weather cooperates, diners can enjoy stunning views of the surrounding vineyards while savoring their meals paired with local wines.

Once part of a monastery and later adorned with one of the town's most beautiful painted baroque facades, the Alpenrose features traditional Bavarian fare and is famous for featuring venison dishes the entire month of October. A sidewalk terrace is open on sunny days; a zither player strums away most evenings in the Josefi wine cellar.

There is no spot more idyllic in Hohenschwangau to enjoy excellent food and stunning views over the Alpsee and mountains beyond. The self-service terrace café next to the Museum of Bavarian Kings is a good choice to escape the tourist masses for lunch or afternoon coffee and cake on the terrace.

The Alt Hamburger Aalspeicher specializes in fish, including Hamburg's famous Aalsuppe (a clear broth with a variety of vegetables, seafood, and meat—basically everything that is leftover). Over time the Low German word for everything (all) became mistaken for the word for eel (Aal), so some restaurants make eel the focus, while others stick with creating their own versions of the soup.

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.

Locals and tourists mingle naturally at this proper, old-world Geheimtipp (hidden gem), near the open fireplace and antique winemaking equipment; as the night progresses, locals might unpack their musical instruments and start playing. The food is local and fortifying: sausages, cheeses, ham, and homemade soups served with the wines from host Arthur Schmitz's own estate. There's no beer served here.

Sample Frankish bratwurst cooked over a wood grill and other regional dishes in this converted mill alongside the Main River. Sit outside on the terrace above the river for the best views of the Alte Mainbrücke and the Festung Marienberg.

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.

Thomas and Gudrun Höreth's enchanting country inn—a former mill dating back to 1026—is a labyrinth of little rooms and cellars grouped around oleander-lined courtyards. Highlights of the menu include homemade cheeses, terrines, pâtés, and Entensülze (goose in aspic), served with the Höreths' own wines. It's on the northern edge of Kobern-Gondorf, a 10-minute drive from Winningen.

Speyer's oldest beer garden, a 15-minute stroll through the gardens behind the cathedral, is a popular, leafy spot to pass the afternoon. There's a good selection of beer, and the portions of rustic, regional fare are enormous. There's a good selection of vegetarian choices too. If you're hungry, try one of the grilled steak dishes, served—rather nontraditionally—with fries.

On a side street, this guest house restaurant serves standard local cuisine but attracts a crowd thanks to its evening steak menu. The interior is traditional Bavarian and the family-run establishment has friendly personnel.

Located in Wismar's oldest patrician house and regarded as one of the most attractive, authentic taverns on the Baltic—and correspondingly busy—this eatery focuses on Mecklenburg's fish, game and poultry dishes, such as the traditional Mecklenburger Ente (Mecklenburg duck). The duck is filled with baked plums, apples, and raisins, and served with red cabbage and potatoes.

This rustic, atmospheric pub-restaurant has been a Munich institution since 1903 when it was a meeting place for the leading writers, comedians, and artists whose pictures now hang on the dark, wood-panel walls. The beer is as good as is the food, which includes filling options like roast pork, currywurst, and a bacon cheeseburger with french fries.

For a classic brewery pub experience, look no further than this traditional German restaurant with its classic chequered flooring and wooden furniture. The hearty food here comes in large portions: if you're feeling especially hungry, order the Haxentopf \"Spezial\"---chunks of pork knuckle meat braised with onions and vegetables and served in a cast-iron pan with potatoes and a fried egg. Wash it all down with a half-liter of Königsbacher Pilsener.

By day, this is a quiet café reminiscent of a classic Viennese coffeehouse (the name means \"Old Europe\"), with shabby but trendy decor, and fashionable Mitte-ites chatting and paging through newspapers and magazines. At night, it turns into a comfortable but bustling neighborhood pub serving classic Berlin dishes, just crowded enough to look like a scene but never too packed.

This wonderfully charming medieval half-timber house is Bacharach's oldest (dating to 1368) and a favorite setting for films and photos. It doesn't disappoint with its food and wine, either: the kitchen uses the freshest ingredients possible and buys meat and game from local butchers and hunters, serving up local classics such as Rieslingrahmsuppe (Riesling cream soup) and Reibekuchen (potato pancakes) in addition to the seasonal specialties.

Don't be fooled by the prefab exterior: Schwerin's only brewery is an oasis of great beer and down-to-earth regional and Brauhaus specialties like the Malzsack (a pork schnitzel breaded with brewing malt) or Mecklenburger lamb. Wash it down with the house-brewed unfiltered light or dark beer.

Directly below the Hohes Schloss and flowering with geraniums is one of the town's oldest inns, which remains family-run and serves hearty meals in a dining room with colorful frescoed walls and an extensive menu of traditional regional dishes.

Tucked behind a wooden portal on a cobblestone street, this vaulted sandstone "cellar" (it's actually on the ground floor) feels very cozy, but equally inviting is the Tuscan-style terrace, with its citrus, olive, palm, and fig trees. The regular menu includes rustic regional dishes as well as Mediterranean-inspired options.

While it still retains its Michelin star, this acclaimed restaurant has adopted a more casual approach, offering a pared-down modern tasting menu as well as à la carte dishes with French, Mediterranean, and Asian influences. The harborfront setting remains spectacular.

Still a shining star in the row of romantic restaurants that sit along Hamburg's riverfront, Am Kai, in keeping with its location, has a menu heavy on seafood. Raw oysters and sashimi share the menu with offerings of tuna and North Sea sole, and amongst the beef dishes there’s a Surf and Turf to keep lovers of both worlds happy.

At this Bierstube dating from 1698, you can dig into regional dishes like Zwiebelrahmrostbraten (onion meat loaf) at low wooden tables next to the tile stove. Pewter plates and beer mugs line the walls.

Part of Hotel Maximilian, this lively brewery is a great place for sipping tasty authentic beer alongside traditional local cuisine. Dishes change on a weekly basis, but expect Bavarian specialties, from roasted pork knuckle (with beer sauce, red cabbage, and potato dumplings) to schnitzels and käsespätzle (cheese dumplings). Look out for seasonal specials, from locally-caught fish to wild game. Sit in the attractive restaurant under a beamed ceiling or out in the beer garden under ancient chestnut trees.