Rothenburg's restaurant scene is dominated by tourism, which means that mediocre meals at elevated prices are easy to find. The key is to avoid the places with English menus in picture-book displays on the Marktplatz and look instead for the older establishments that have been feeding the townspeople — not just the visitors — for generations. Franconian food is the thing to eat here: slow-braised meats, sauerbraten, pork roast, dumplings, and the local Franconian wines that are lighter and drier than the German wines most tourists expect.
Schneeballen are unavoidable — the deep-fried pastry balls dusted with icing sugar are specific to Rothenburg and sold at every turn. They are more of an experience than a gastronomic achievement, but they are part of the place. A proper Franconian lunch or dinner at one of the old inns in the quieter streets behind the Marktplatz is the better meal.