Regensburg’s Best Food Tour | Bavarian Bites & Cold Beer Awaits

Looking for the ultimate Bavarian food experience? 😋 In this video, I take you on Regensburg’s best food tour with my amazing guide Elizabeth, and trust me—you’re gonna want to eat your screen! From juicy sausages to mouthwatering Dampfnudel, this is the German food adventure you didn’t know you needed. Plus: we end it all with a cold, frothy beer at Brauerei Kneitinger—an iconic Regensburg brewery that locals swear by! 🥨🍻

🌍 Regensburg, Germany is a medieval gem with cobbled streets, colorful buildings, and most importantly… delicious food! In this episode, we take a tasty walk through town, stopping at historic food stalls, local bakeries, and hidden chocolate shops—each one more delicious than the last.

✨ Here’s what you’ll see (and probably drool over):
🔥 Regensburg’s sizzling bratwurst grilled over an open flame
🥄 Tangy Bavarian mustard with a kick
🍩 A pillowy soft Dampfnudel (steamed sweet bun) topped with vanilla sauce
🍫 Handmade local chocolates that melt in your mouth
🍺 And a grand finale at Brauerei Kneitinger with hearty German fare and an unforgettable pint of beer

✨ 𝐂𝐡𝐚𝐩𝐭𝐞𝐫 𝐌𝐚𝐫𝐤𝐬
00:00 🎵 Intro – Welcome to Regensburg, Bavaria
00:22 🌉 Crossing the 12th Century Stone Bridge
00:33 🌭 Wurstkuchl – Oldest sausage kitchen in the world
01:06 🧂 Sauerkraut, mustard & beer pairing
02:55 🍩 Best Dampfnudel in Regensburg
05:36 🍫 Oldest confectionery in Germany – 150+ pralines
07:42 🌶️ Mustard tasting at Händlmaier (since 1900)
10:34 🍺 Brauerei Kneitinger – Local beer & roast pork
13:21 🥬 Traditional sides: dumplings, red cabbage, slaw
14:26 🎬 Recap – Bavarian flavors, history & food culture

🍺 𝐖𝐡𝐲 𝐢𝐬 𝐭𝐡𝐢𝐬 𝐭𝐨𝐮𝐫 𝐬𝐩𝐞𝐜𝐢𝐚𝐥?
Because it’s more than just food—it’s a story. Every bite comes with a bit of history, culture, and local charm. Elizabeth, my guide, brings Regensburg’s rich culinary heritage to life, from the city’s medieval sausage traditions to modern Bavarian delights. She’s not just full of knowledge—she’s a foodie legend in town!

📍 Whether you’re planning a trip to Regensburg or just daydreaming about German food, this is the video for you. It’s part travel vlog, part food tour, and all deliciousness.

📌 𝐈𝐟 𝐲𝐨𝐮’𝐫𝐞 𝐢𝐧𝐭𝐨:
✔️ Authentic German food 🇩🇪
✔️ Food tours that feel personal and real 🥰
✔️ Finding the best spots that locals love 🗺️
✔️ Tasting beer the Bavarian way 🍺
Then hit play and enjoy the ride!

🧳 Traveling soon? Save this for your Germany itinerary.

📹 𝐒𝐞𝐞 𝐖𝐡𝐚𝐭’𝐬 𝐍𝐞𝐱𝐭
Check out my playlists:
🎴 Zita Eats the World Shorts: https://cutt.ly/ErT7lPxI
🎴 Eating Around the World: https://cutt.ly/RrT7l46H

💬 𝐋𝐞𝐭’𝐬 𝐂𝐡𝐚𝐭
📸 𝐈𝐧𝐬𝐭𝐚𝐠𝐫𝐚𝐦: https://www.instagram.com/AlltheBestwithZitaKeeley/
🐦 𝗙𝗮𝗰𝗲𝗯𝗼𝗼𝗸: https://www.facebook.com/AlltheBestwithZitaKeeley
🌐 𝐁𝐥𝐨𝐠: https://allthebestwithzita.com/

🎬 Don’t forget to:
👉 Like if you love food tours
👉 Subscribe for more tasty travel adventures
👉 Drop a comment—what’s your dream dish from this video?

💡 Fun fact: Regensburg is home to one of the world’s oldest sausage kitchens—Wurstkuchl, serving bratwurst since the 1100s. Yes, really! Talk about timeless flavor!

📸 Watch the video to see it all: the sizzle, the sauce, the smiles.
Regensburg’s Best Food Tour | Bavarian Bites & Cold Beer Awaits —and it’s one you won’t forget.

#zitaeatstheworld #bavarianbites #germanfood #foodvlog #travelgermany #dampfnudel #beerlovers #hiddengemsgermany #culinarytravel #foodieadventure #eatlikealocal

[Music] This enchanting place is Reagansburg, one of Europe’s most wellpreserved cities. With a history dating back over 2,000 years, it’s now modern and diverse with a little something for everyone. For me, that means food. And after a brief stroll over the famous 12th century Stone Bridge, I catch up with my local guide, Elizabeth, who has a full day of culinary experiences waiting for me. First on the list, the famous and very old Kul Sausage Kitchen. So I knew we had to come to have this sausage here in Rensburg. So So what is different about this kind of sausage than other places? They are a little bit different from those of Nurburg. You see in Rianburg our sausages we have no margarine. So they have the oldest recipe for the sausages. And we have got the oldest building. Mhm. How old is the building? It goes back to the 12th century. And even at that time, the masons there, they enjoyed the sausages. Oh, they needed to to have something heartwarming. Yes. You see, it’s really got a medieval miracle, our bridge also due to the sausages. Sauerkraut’s delicious. And the mustard they make here as well. That’s homemade mustard, right? And you see that sweet beer, that’s also typical. You eat them together with the pork sausages. how you can’t eat very much after that. That’s like a big filling thing. So you So I know that we’re going to go to other places. Reaganburg’s kind of expanded in the whole culinary and so we’re going to go to certain other places that are more modern or are they pretty much all traditional? No, there are also modern ones there and then you will try the pralinan prolin. You know those sweets in chocolate? Okay. They are also very traditional here, right? And that’s where we’re going to have that. Are we going to are we are we downtown there? Mhm. It’s a very walkable town too. Of course. Yes. So is that what we’ll be doing? Walking to places and getting hungry and trying the next thing. Just a medieval city, you see, which has remained in such a completeness which is really very rare. You see, we were also very lucky during World War II. The inner part was not hit, you see. And so we still have got those narrow lanes, the palaces with atrium courtyards and the towers. 60 towers had been here originally. 20 have been preserved. Another delicacy here is the dump noodle. It’s something like a donut. A very big donut. Elizabeth brings me to the best in town. Dump noodle. Hey, let’s Now I know why you need two forks. You need two forks, right? Tear it apart. You tear it apart. And you see it’s very fluffy inside. Oh, yeah. Very. Very good. And this what’s in the sauce? Vanilla. Oh, it’s vanilla. It’s vanilla. Yeah. It look kind of like white chocolate or something like that. And then you just eat it. And you see it’s not only a dessert. In former times it was a dessert, but now it’s a main meal. A How would you eat this as a main meal? It’s a main I’ve got two of them. Oh, it’s really Oh, it’s not even as sweet as I thought it would be. Mm. So fluffy. And this is so I can’t imagine eating this as a main course, though. Yeah, that’s the main course. And what would you drink with this? You would probably just just coffee. Just try to do to eat all the sauce together with it. The sauce is really delicious. It’s really great. So, I guess there’s a lot of sugar in there, but it doesn’t taste that sugary, which I really like. My mom would love this. Yes. In Australian, they really the real sweet. Enjoy that. They have such sweet. Yes. But this is really I mean to eat something like this though. But nobody’s very heavy around here. So between the sausages and the potato they make these are the best ones in town. Yes. Sure. He makes them for a long time. He has been here for 40 years now. 40 years. Yes. and his parents he they came from Bohemia and they imported those waiverss here in Vigansburg the Bohemian waivers and I think they were four children and so he had the idea of opening this this cafe here a lot of locals come here and he probably knows everybody everybody knows him you see from the walls you have so many guests here great place it’s very warming too on like a chilly day you know to come in here and be warm like this. In summer, you may sit in front of the building and you’re really downtown here. Yeah, it’s really good. So, I’m much faster than you. Yeah, you are. I got I’m not used to eating. I have a lot of eating to do. So, keep eating. I keep eating. I never expected that I would enjoy that. Okay, more sweets. At least we get to walk a little bit. Now it’s the famous pralines at the oldest confectionary in Germany. [Music] So they make so many here. How what’s the story with these prelines? Then one of the deputies brought them here to the imperial diet at Parliament. And you see there was a man called Duki Praslan. And you know this is the word where the prolinia this word comes from. Oh he created them and they had special tables there at the imperial diet at the parliament where they offered these specialtities to the deputies of the imperial diet. And so they also offer uh open this coffee shop here. They said it’s the earliest the first coffee shop here of Germany. I’m not quite sure about that. of all of Germany. You see, of all Germany, but it was the imperial diet here and they liked the cafe coming probably from the Turks. You see, the Turks really could not conquer Vienna, but their coffee conquered the whole of Europe. You see, and that’s what you like here. Coffee from Germany, from Regansburg. This is actually It’s really roasted in Regansburg. You see? So, what’s special about it? Just the fact that it is roasted fresh in here. goes well with the pralines. So they make I heard you said about 150 different types of praline. That’s what the land lady told me. Um and they have all different names normally almost always in relation to Rianburg. You know when the pope was here they created a special prolin from for him. He likes maripon and macadamia nut. And so they have got five layers of different kinds of chocolates around there. They call it the whisperer of heaven. Heaven’s whisperer. Yeah. This little book shows I like Don Juan’s cannonballs as well. The cannonballs. Smart lady of Munich. [Music] And now after all that sweet stuff, it’s time for something a little different. A mustard tasting. We’re at Hondelm, a family making mustard since 1900. So, we’re gonna taste um from sweet to hot, I guess. Yeah, I think so. Right. How long been a big thing mustard here? I know because of the worst. So, is this particular mustard family? Handle me. Is that the Yes, they have been here from 1900 onwards. There was the great great grandmother who had the first recipe. her daughter, she had married a butcher, but he died very early and she couldn’t continue with the butcheries, but she had also continued with making mustard and so she specialized in mustard and now you see today it’s a global player firm. So how many types of mustards are there? How many types we feel? 10 different kinds of mustard and then then all the sauces of dand sauce and lots of sauces and you ship and you said you can get them worldwide. You ship them now? Yes, you can get them just everywhere in the world. herself. You see, it’s really a sweet one. It is sweet. Really sweet. Mhm. Good. It’s good. So, what else is in there to make it sweet? What is that? Is that sugar that makes it sweet? I think so. I think so. Right. It’s sugar within that. And so, then the next one will have a little bit more heat, I guess. Which is I mean, they look similar. Yes. But, uh, there’s horseradish in there. horseradish, but it’s also not really hot. You see, not yet, but a little bit different. I like that one. That’s a nice one. Is that a popular one? No. That’s is a popular people have the sweet tooth, especially here with all these other sweets. Now, we go on to one that looks more like mustard or mustard that we’re familiar with. That’s what you are familiar with. That’s what I’m familiar with. Yes. That’s used when you grill meat. You see a mustard. It’s a little bit hotter perhaps again. A little bit. Yeah. So now I’m going on to the hot one. Yes. First shaw and some chili. Oh, chili. Chili. But just a little bit. I think that’s a who? Oh boy. That’s I like that one. Really good. Okay. She’s a hot lady. [Laughter] I’m so looking forward to this last stop at Nightinger, a popular brewery restaurant with a very long tradition and some hearty Bavarian dishes. Hello, welcome. My name is Matias. We are today in the traditional Knitinger Breweries Inn in Regensburg, Bavaria. The Knitinger Brewery has a very very long brewing tradition going back until 1530. And they have three uh beer specialties, the Pilzner, the brown beer, and the most popular bok beer that’s only served from uh October until Easter. The main purpose of that foundation is to finance a retirement home for poor people and a children’s home for poor children. And each beer you drink is for a good purpose. Tonight we show you our beers and our most traditional uh dishes such as a roast loin or roast leg of pork with a very uh crispy uh skin or crust. [Music] Oh, it’s so good. So prost is the word. Okay. Frost. Matas. I cannot believe the size of this. So it’s like the leg of pork. It’s a leg of a pork. Yeah. Oh my goodness. I love this. It’s roasted. And the secret is first steaming it and then for 20 minutes roasting it 200° that it gets this marvelous crust. I feel like I need to pick that up with my hands. It’s like one of those. You can do that. That’s no problem. Let’s take take our hands. Sure. Should I get some? No. And this is um Would you want red? It’s red cabbage. Tastes excellent. I try too. Also um traditional boy side is a sauerkraut. Sour cabbage or the raw cabbage. Oh, that’s raw cabbage. Bacon with roast bacon. Oh my goodness. I love these dishes. That’s cold. That’s a salad. This is a cold salad. And that comes with lack of pork. And here we have roast loin of pork and with uh potato dumplings. In our region we give potato dumplings. In the other regions, they serve bread dumplings with it. They’re delicious. They’re huge, though. Yeah, we have small ones. This is a really big portion of big ones, of course. I love it. So, so the restaurant here has been seems very well known by all the people in in the town. The restaurant here since 1861, and the brewery is first mentioned in 1530. This town is amazing that way. Everything Everything is still here going back for so many so many years. Yeah. Very long tradition. You seem to be enjoying that pork. You want to try this one? I’d like to try that one. Yeah. It’s a little bit easier to cut this one. I This one, you know, I’m going to get down and dirty when the Yeah. Thank you. Oh, wow. Delicious, too. Yeah. That’s a little bit less fat and that’s a little bit I know that one is a really down and dirty meal. So with the beers that you have here. So how does the brewery and the restaurant work together? You have a direct pipeline to the brewery um under us. Oh very direct pipeline big barrels for thousand liters. Yeah. Stick a straw down there. Yeah. You would have to drink 10,000 liters we have down here in the cellars. It looks like the Bavarians can drink that much. Elizabeth, I mean, what a day. Yeah, I want more. I always want more at roast. I like our roast. Don’t forget that it’s most important. [Music] It’s been such a great day because I’ve I’ve gotten to taste a lot of the Bavarian specialties, the mustards, sausages, the sausages, the dump. Oh, the prince. Oh, great. But, you know, all the sweets. And then I really wanted something hearty and savory. So, It really this is doing the trick for sure. You’re going chalking now. I know. Think it’s great. It’s great to be a great town to walk in because you couldn’t eat like this without being able to walk there. That was such a great day in Rigensburg. And after a whole full day of filming, Matteas was so sweet and invited by whole starving crew for a delicious dinner. That’s it. Rose.