If for some reason you pass through Augsburg you must eat at Bauerntanz. It's been around for hundreds of years and the food is just delicious. We had goose and with large dumplings and venison with schupfnudlen which are small torpedo shaped dumplings fried in butter or goose fat and served over sauerkraut which had riesling and bacon in it. It was just fantastic. Sounds wierd but I've made it several times since I've been home and everybody loves ir. One thing is that the sauerkraut is not really salty. When I've made it I rinsed it well and then cooked it in riesling.