Regensburg Sausage Kitchen

When the bridge was finished in 1146 AD, the building became a restaurant named "Garkueche auf dem Kranchen" ('cookshop near the crane') as it was situated near the then river port.

Dockers, sailors and the staff of the nearby St. Peter cathedral workshop were the regulars for the centuries to come.

AD 1800, the specialty was 'gesottenes Fleisch' (boiled meat), but when the family who currently own the restaurant took over in 1806, charcoal grilled sausages were introduced as the main dish offered.

Renowned Bavarian dishes such as Franconian "Saure Zipfel", "Krautwickerl" and "Sauerbraten", as well as a variety of salads etc., are available.

During the summer tourism season, most of the guests are served outside on wooden benches/tables, as the tiny building barely seats 35 inside.