Fodor's Expert Review Weinhaus Tante Anna

This charming restaurant, six generations in the same family, is furnished with antiques. The cuisine (courtesy of the chef, Simon Nauels) presents a seasonally-changing menu of modern versions of German classics, demonstrating that there's a lot more to the country's cooking than wurst and sauerkraut—a specialty is a hearty rump steak baked with mustard and onions. The restaurant also offers a full vegetarian prix-fixe menu.