Centuries pass, but Regensburg’s old bratwurst restaurant remains

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DPA

Ever since Andreas Meier saw the pleasure with which his son stayed home from school to make sauerkraut during lockdown, the future of this 14-year-old is all but set in stone. The father heads a Regensburg institution, the Wirtshaus Wurstkuchel restaurant, and thinks a passion for artisanal traditions is the best reason for anyone to take over this heritage site of German cuisine once he retires. In Regensburg’s historic city centre, there are a number of family-run businesses that specialise in handmade and sustainably produced food. They can be found in narrow alleyways between the medieval…

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