Sarah Nagel

I have worked evening shifts at the sausage kitchen by the bridge for years, so I know the grill and the recipe better than almost anyone else guiding in this city. On camera I show the small kitchen itself, one of the oldest continuously operating restaurants anywhere, and explain why the sausages here are grilled rather than boiled like elsewhere in Bavaria. My second session covers the riverside promenade just beyond it, where the old town's towers line up across the water. I keep an easy, friendly pace and enjoy questions about food as much as history.