A typical 16th century merchant's house now houses a Rhineland restaurant where local specialties are elevated beyond the "Brauhaus" level. So alongside Sauerbraten with potato dumplings , there's a 30-hour slow roast beef or classics like Wienerschnitzel (breaded veal scallop). The standout wine list is strong on Rieslingsfrom the Moselle, Rheingau and Pfalz regions. Round out your meal with homemade chocolate mousse and a shot of aged Trester, Germany's answer to grappa. Ask for a seat on the agallery, up an 18th century staircase and adorned with Renaissance-era wood paneling, for a feeling of old Cologne.