Füssen's cooking is the heavy, dairy-rich Alpine repertoire of the Allgäu — Käsespätzle (cheese egg-noodles with crispy fried onions), schweinebraten (roast pork in dark beer gravy), Maultaschen (filled pasta pockets, the Swabian ravioli), and the local lake fish (Forelle, Renke) prepared simply, often grilled or pan-fried.
Madame Plüsch on Drehergasse is the prettiest of the Altstadt restaurants and good for traditional Bavarian. Restaurant Bayrischer Hof does upscale Bavarian and has a beer garden. Kurcafé on Reichenstraße is the spot for Apfelstrudel and Kaffee in the afternoon. The Café Hohenschwangau at the foot of the castles is convenient and reliable if a little pricey.
A €4 half-litre Weißbier (wheat beer) is standard everywhere. Restaurants close early by Mediterranean standards — kitchens often shut by 9 pm — and many take a long break between lunch and dinner.