Nuremberg has a strong regional food tradition built around three things: the Nürnberger Rostbratwurst, Lebkuchen (spiced gingerbread), and Franconian wine. The bratwurst are small, smoked, and heavily spiced — a protected geographical indication means only sausages made within the city walls can legally be called Nürnberger Rostbratwurst. They are typically served in threes on a pewter plate with horseradish and sauerkraut, or three to a roll (Weckla) from street grills around the Hauptmarkt.
Franconian cuisine is hearty: Schäufele (roasted pork shoulder), Sauerbraten (marinated beef), and various carp dishes appear on most traditional menus. Franconian wine — particularly the dry Silvaner in its distinctive Bocksbeutel flask — is excellent and underrated.
The old city has plenty of tourist-oriented restaurants but quality varies. Better value is generally found in Gostenhof, where a mix of Turkish, Balkan, and traditional German restaurants caters to locals rather than visitors.