Fodor's Expert Review Broyhan Haus

The claim of "Hannoverian hospitality over three floors" written on the exterior of this half-timber tavern in the middle of town isn't made frivolously. Convivial waitstaff ferry plates loaded with standard brew-house fare like rump steak (sirloin) and sauerkraut and pork, along with large glasses of the local, crisp-tasting Einbecker beer to diners in the tavern's upstairs room, and to tables outside on the pedestrian zone in summer. On the ground floor there's a well-stocked bar to pull up a seat at, and downstairs the cellar can be booked for private parties and events.