For anyone visiting Regensburg, it’s essential to see its historic hub—the Old Town, as this area is home to the city’s beautifully preserved medieval buildings. Some travelers choose to access panoramic city views by climbing the tower of St. Peter’s Cathedral. It’s also possible to get great photos of the Danube while crossing the Stone Bridge. Other top sightseeing stops include the Old Town Hall, the Goliath House Mural, and the pretty Haidplatz Square.
The tourist Information center is located in the Old Town Hall and is barrier-free with an automatic door and lift access. Here, you can pick up a brochure with other barrier-free information about the city.
Regensburg has a local campaign that translates as: “You’ll find a nice toilet here.” Restaurants and cafes display signs in the window to show they offer free, clean toilets for public use.
If traveling from Munich by train, it’s worth looking into getting a Bayern Ticket, a regional Bavaria travel pass that allows unlimited transport for one day.
It’s easy to get to Regensburg by train, as the city is well-connected with routes to major German cities such as Berlin, Cologne, Dresden, Frankfurt, Hamburg, Munich, and Nuremberg. Upon arrival, to get to the Old Town, it’s a convenient 10-minute walk or a 4-minute taxi ride. However, walking is recommended as it’s the perfect place to explore on foot.
For a festival atmosphere that’s similar to Oktoberfest (but on a smaller scale), Regensburg hosts the Dult festival twice a year in spring and fall). During this festival, people dress up and there are huge marquees with great music, food, and of course…Bavarian beer. Another great annual event is the Christmas market, which offers proper fairytale festive vibes with traditional crafts and culinary specialties.
Regensburg locals are proud that the town is home to one of the world’s oldest sausage kitchens. The Wurstkuchl (also known as the “historic sausage kitchen") is a restaurant that traces its roots back to 1135 when Roman workers were served sausages at the same spot. Now, the restaurant's specialty is 6–10 small sausages on top of sauerkraut and mustard, with a generous pretzel on the side.
