33 Best Restaurants in The Rhineland, Germany

Sitting at one of the low wooden tables in this rustic spot on the first floor of the Rathaus, surveying the marketplace through the wavy old glass, you can dine well on solid German fare. In warm weather, the terrace provides great views of the Dom.

Locals and tourists mingle naturally at this proper, old-world Geheimtipp (hidden gem), near the open fireplace and antique winemaking equipment; as the night progresses, locals might unpack their musical instruments and start playing. The food is local and fortifying: sausages, cheeses, ham, and homemade soups served with the wines from host Arthur Schmitz's own estate. However, no beer served here.

Thomas and Gudrun Höreth's enchanting country inn—a former mill dating back to 1026—is a labyrinth of little rooms and cellars grouped around oleander-lined courtyards. Highlights of the menu include homemade cheeses, terrines, pâtés, and Entensülze (goose in aspic), served with the Höreths' own wines.

This wonderfully charming medieval half-timber house (1368) is Bacharach's oldest one standing and a favorite setting for films and photos. It doesn't disappoint with its food and wine, either: the kitchen uses the freshest ingredients possible and buys meat and game from local butchers and hunters, serving up local classics such as Rieslingrahmsuppe (Riesling cream soup) and Reibekuchen (potato pancakes) in addition to the seasonal specialties.

At this Bierstube dating from 1698, you can dig into regional dishes like Zwiebelrahmrostbraten (onion meat loaf) at low wooden tables next to the tile stove. Pewter plates and beer mugs line the walls.

This legendary brewery serves classic German comfort food along with its excellent namesake beers (both Altbier and Pils) in typically rustic dining rooms, as well as out in the spacious glassed-in winter garden.

Offering a stunning panorama view over the Mosel River, this sleek and modern dining spot offers beautifully presented traditional dishes. Note that the best views are from the window tables, and these are limited in number. Try the Kaiserschmarrn (a fluffy shredded pancake made popular by Austrian emperor Franz Joseph I) as your dessert to experience a much-loved German comfort food.

Beate and Florian Kreller give you a warm welcome to their historic building full of cozy niches and exposed beams, where local dishes are the specialty, with emphasis placed on fresh, local, seasonal ingredients. Vegan and vegetarian options are available alongside the schnitzel and sausages.

Beethoven was a regular at this tavern, which has been around since the late 14th century. Today it offers one of the best-value lunches in town, and the kitchen stays open until 1 am. The interior is rustic, the food hearty and nonfussy.

For real down-home German cooking, few places in Cologne compare to this time-honored brew house in the shadow of the Dom. It's often crowded, but the mood's fantastic. Bold frescoes on the vaulted ceilings establish that mood, and the authentically Teutonic experience is completed by such dishes as Hämmchen (pork knuckle). The seasonal beer garden is a great spot for people-watching.

For over 80 years, this rustic corner tavern, in the shadow of the lovely St. Gereon's church, has served solid German comfort food to a mostly local crowd. There’s fresh Kölsch on tap, and the service is remarkably friendly.

Perched on a hilltop, this restaurant overlooks the Rauenthaler Baiken vineyard. In addition to the lovely panorama vista from the vine-canopied terrace, the regional cooking, friendly atmosphere, and local wines make for a complete "Rheingau Riesling" experience.

The Bastian family (also owners of the vineyard Insel Heyles'en Werth, on the island opposite Bacharach) runs this cozy tavern in a half-timber house dating from 1421. The "wine carousel" is a great way to sample a full range of wine flavors and styles (15 wines) alongside light snacks that include delicious Wildsülze (game in aspic), with potato salad, sausages, and cheese.

Tables in the flower-laden garden in front of this lovingly restored half-timber house are at a premium in summer, though the seats in the nooks and crannies indoors are just as inviting. From generous portions of Sauerbraten (marinated pot roast) and Spiessbraten (spit-roasted pork), the menu (in local dialect, but you can ask for a version in English) is country cooking at its best.

Beneath the vaulted ceiling of the Klosterschänke you can pair local wines with seasonal German cuisine. Menu highlights include their hearty winter soups, Klosterzeit (Abbey-time: a bread-and-cold cuts platter), and the delectable crème brûlée with pear sorbet.

Classic German cuisine with a creative twist has earned this chic restaurant, a stone’s throw from the Rhine, a Michelin star. The concise, ever-changing menu features interesting flavor combinations using seasonal ingredients, and many dishes are available as half-portions.

There's no better Bräuhaus in Cologne for drinking Kölsch, the city's home brew, than in one of the city’s oldest microbreweries. You won't sit long in front of an empty glass before a blue-aproned waiter sweeps by and places another one before you.

Martina Lorenz and her winemaker husband Joachim operate the Vinothek at this hotel and restaurant north of St. Goar, where you can sample his delicious Bopparder Hamm wines. These go well with the hearty local dishes, such as Rhine-style sauerbraten or seasonal specialties (asparagus, game), all of which can be enjoyed in the restaurant. Of particular note is also their beautifully constructed solarium dining room dubbed Ausblick (View), offering a ship-like experience over the river and featuring original Jugendstil (Art Nouveau) furniture from the era when the hotel was built.

Beneath the exposed beams and painted ceiling of this cozy restaurant, trout from the hotel's own fish farm will grace your table, served alongside German and French wines. It's housed in the rustic family inn Moselromantik Hotel Weissmühle in the forested hills of the Enderttal (Endert Valley) on the site of a historic mill that belonged to the current proprietor's great-great-grandfather. 

The name means "gourmet owl," and, indeed, the chef caters to gourmets in the 19th-century Palais Walderdorff complex opposite the cathedral. Truffles are a specialty, along with excellent fish. Wines from top German estates, particularly from the Mosel are featured, along with an extensive selection of reds.

Sit on the patio, in the restaurant, or the glassed-in terrace, which affords a spectacular view of the Rhine and the vineyards where the Schloss Johannisberg wines originate. Seasonal specialties include wild garlic soup, white asparagus with schnitzel, and duck with cabbage and potato dumplings.

This stylish guesthouse sits at the foot of the castle, next to a venerable stone tower on the riverbank. The restaurant serves classic German dishes (steaks, soups, schnitzel) with an emphasis on fresh seasonal ingredients such as white asparagus in spring and chanterelle mushrooms in summer, accompanied by wines from the region's finest producers. In summer you can dine alfresco on the garden patio.

This wine estate's tavern and hotel, Boppard's oldest, is full of smiling faces: the wines are excellent, the food is simple and hearty, and the welcome is warm. Old chestnut trees shade tables in the courtyard. If you'd like to visit the cellars or vineyards, or have a wine tasting, ask the friendly hosts.

Hunting scenes and trophies line the wood-paneled walls of this cozy wine restaurant, named after the patron saint of hunters and built in 1689. Hearty portions of fresh, traditional fare (à la Wildschwein Würstchen, or wild boar sausages) are what you'll find on offer here.

Daily soups and stews, hearty fare, cold snacks, and fresh, regional cuisine are served with wines from the Reichsgraf von Kesselstatt estate. The Tagesgericht (daily special) and Aktionsmenü (prix-fixe menu) are a good bet; Das Beste der Region (the region's best) is an ample selection of local hams, cheeses, fish, and breads, served on a wooden board for two.

It's well worth the 10-minute drive from Bingen (just across the Nahe River) to enjoy the refined country cooking and wines produced by the Rumpf family, whether inside the 1790s house, or outside on the large, wisteria-draped suntrap of a patio. Seasonal house specialties include geschmorte Schweinebacken (braised pork jowls) with kohlrabi, boiled beef with green herb sauce, and Winzerschmaus (a casserole of potatoes, sauerkraut, bacon, cheese, and herbs).

Whether you dine inside or out, don't miss the collection of Roman artifacts displayed in the cellar. In addition to the German dishes on the regular menu, you can order à la carte or prix-fixe based on recipes attributed to the Roman gourmet Marcus Gavius Apicius in the evening.