Alte Backstube

Frommer's Review

This spot is worth visiting just to admire the baroque sculptures that crown the top of the doorway. The building was originally designed as a private home in 1697, and 4 years later it was transformed into a bakery, complete with wood-burning stoves. For more than 2 1/2 centuries, the establishment served the baking needs of the neighborhood. In 1963, the owners added a dining room, a dainty front room for drinking beer and tea, and a collection of baking-related artifacts. Once seated, you can order such wholesome, robust specialties as braised pork with cabbage, Viennese-style goulash, and roast venison with cranberry sauce and bread dumplings. There's an English-language menu if you need it. Try the house special dessert, cream-cheese strudel with hot vanilla sauce.

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