Best restaurants and what to eat
Germany
Regensburg, known in English as Ratisbon or Regensburg, sits in Upper Bavaria at a crossroads of Danube trade and Bavarian food culture. Its specialties lean toward hearty pork dishes, excellent sausages, savory baked goods, and regional beers that pair naturally with the city’s medieval taverns and riverfront inns.
A slender, lightly smoked pork sausage with a fine, springy bite and a clean, savory flavor. Traditionally eaten cold or gently warmed, it is one of Regensburg’s best-known specialties and is excellent with mustard, pickles, and crusty bread.
Small pork sausages with a juicy, rustic character and a subtle smoke note. Common in Bavarian snack culture, they are often served with sauerkraut or potato salad for a simple but satisfying regional meal.
A compact, oven-baked meat loaf with a browned crust and a tender, finely emulsified interior. In Regensburg it is a classic bakery-counter and tavern staple, usually sliced thick and served warm in a roll with sweet mustard.
A traditional pressed sausage specialty with a pleasantly firm texture and a tangy, lightly spiced meat flavor. Often served cold in slices with vinegar, onions, and bread, it reflects the region’s practical, nose-to-tail cooking heritage.
The iconic Bavarian veal and pork sausage, pale and delicate with a soft, almost silky texture. It is usually eaten freshly heated with sweet mustard and a pretzel, making it a beloved morning specialty in the wider Regensburg area.
Country-style ham with a gently smoky aroma, rosy color, and balanced saltiness. In the region it is valued for its straightforward, old-fashioned flavor and is served with bread, radishes, or pickles.
A dark Bavarian monastery beer with toasted malt, cocoa-like depth, and a smooth, rounded finish. Served well chilled in a glass mug, it is a natural partner for roast pork, sausages, and pretzels in the Regensburg area.
A classic export lager with a fuller malt body than a standard pils and a clean, pleasantly bitter finish. It reflects the city’s long brewing tradition and is commonly enjoyed with hearty Bavarian fare.
A pale Bavarian lager known for soft malt sweetness, restrained hop bitterness, and easy drinkability. It is the everyday beer style most associated with the region’s beer gardens and taverns.
A traditional Upper Palatinate communal beer with rustic character, moderate carbonation, and a balanced malt-forward taste. Though broader than the city itself, it is deeply rooted in the Regensburg region’s beer culture and served in a convivial, local style.
Unfiltered cellar beer with a hazy appearance, bready malt notes, and a fresh, rounded mouthfeel. It is typically served cool and slightly aromatic, making it a favorite with sausages and cold cuts.
A stronger Bavarian beer with richer malt sweetness, gentle warmth, and a fuller body. In Regensburg it is especially appreciated in cooler months and alongside roasted meats or aged cheese.
A roasted pork knuckle with crackling skin, succulent meat, and deep, savory richness. In Regensburg it is a tavern centerpiece, usually served with sauerkraut, dumplings, and dark gravy.
Bavarian roast pork with a crisp crust, juicy interior, and a gravy flavored by roasting juices and spices. It is one of the region’s most traditional dishes and a perfect match for potato dumplings and beer.
Soft Bavarian dumplings made from bread or potato, designed to soak up sauce and complement rich meats. They are a cornerstone of regional comfort cooking in and around Regensburg.
Bread dumplings with a tender, savory crumb and a mild onion-herb character. They are especially common alongside roast pork and mushroom gravies in Bavarian kitchens.
Potato dumplings with a smooth, gently elastic texture and a mild potato flavor. In the Regensburg area they are a classic accompaniment to sauced meat dishes and holiday roasts.
Small grilled sausages with a pronounced herbal seasoning and a smoky char from the grill. Though associated with neighboring Franconia, they are widely enjoyed in Regensburg and neighboring Bavarian restaurants.
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