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This big, busy Bräuhaus near the cathedral is the best all-around spot for atmosphere, economy, and hearty portions. You can eat in the upstairs or downstairs dining rooms (upstairs, on the ground floor, is better), with a different German specialty offered every day of the week. (A menu in English is available.) A favorite dish is Hämchen, a Cologne specialty of smoked pork knuckle served with sauerkraut and potato purée. Other specialties include Sauerkrautsuppe (sauerkraut soup) and Kölsch Kaviar (blood sausage with onion rings). Früh-Kölsch, the tavern’s beer on tap, has a 1,000-year-old brewing tradition. In summer, this tavern also has a beer garden. Sorry, credit cards not accepted.