By today's standards, Saxon cuisine would be described as very hearty, as sauces, meat and side dishes, for example, are an important part of it. Many of the typical fried dishes or sausage specialities, soups and desserts have a long history and are, however, quite different from place to place. Among the famous dishes in Saxony are Sauerbraten (sauerbraten), Knödel (dumplings) or, as a pastry, the Dresdner Stollen.

Just as traditional as the dishes of Saxon cuisine is the beer served with them, as brewing in Saxony also looks back on a very long tradition. Saxony, for example, was home to one of the first Pils breweries, which is now known worldwide. There are also many small local breweries that brew their beer according to their own very special recipes.

In these gastronomic establishments you will also often find typical Saxon clothing from the period, the so-called traditional costumes, among the staff. As the restaurants are often located in historic buildings, breweries or vaulted cellars, you feel as if you have been transported back in time.