Saxon cuisine is hearty, pork-heavy, and better than its reputation outside Germany. The regional staples — Sauerbraten (pot-roasted beef in vinegar marinade), Schweinshaxe (pork knuckle), Quarkkeulchen (fried potato and curd dumplings), and Eierschecke (a layered egg custard cake from Dresden) — turn up reliably in the town restaurants around the Marktplatz.
Pirna is a small town, and the restaurant scene reflects that. There is no shortage of places to eat around the market square and in the old town streets nearby, but the range is limited to German regional cooking and a few Italian and Turkish options. For a wider choice, Dresden is 25 minutes by S-Bahn. Local beer is from the Radeberger brewery, the same pilsner that supplied the Dresden royal court and is still the default lager across Saxony.