The interior was everything a medieval tavern should be—low-beamed ceilings darkened with age, long wooden tables scarred by countless meals, and a warm atmosphere that spoke of centuries of hospitality. The pub owner, guided me to a table by the window where I could watch the snow continue to fall in the square outside.
The menu was a love letter to Franconian cuisine, written in both German and English for travelers like myself. I ordered the Sauerbraten with Rotkraut and Knödel—pot roast marinated in wine and vinegar, served with red cabbage and potato dumplings. While I waited, I sipped a local Glühwein that tasted of cinnamon, cloves, and winter magic. When the meal arrived, it was a masterpiece of comfort food. The sauerbraten fell apart at the touch of my fork, rich and tangy from its wine marinade. The red cabbage provided a sweet-sour counterpoint, while the knödel—those magnificent German dumplings—soaked up the gravy like edible sponges.
The proprietor stopped by my table as I finished, and we chatted about Rothenburg's history over a glass of Schneeball liqueur. He told me how his family had run this inn for four generations, how they'd hidden Jewish refugees in the cellar during the war, how American soldiers had helped save the town from destruction in 1945.
The stories brought the ancient walls to life, peopling them with real faces and real lives that stretched across the centuries.