"Barrier-free" Restaurants in Bavaria
Pure, clear aesthetics that are also reflected in the rigour of the taste. Quality, finesse, and enjoyment are Benjamin Chmura's top priorities. Legendary and atmospheric!.
Head chef Thomas Kellermann creates seasonal delicacies from the Tegernsee valley just as skillfully as modern menus with five to nine courses. His classic: Essence of porcini mushrooms with truffle ravioli and broccoli.
In June, Benjamin Chmura took over the DNA as well as the menu restaurant. Here he offers classic French cuisine. There are also references to "signature dishes" by former chefs.
Casualness and luxury - that's what chef Bobby Bräuer promises with his gastronomic art. He gives each dish its own style and ensures that fine dining is the order of the day.
The Essigbrätlein is truly special - as a place for delicious dining as well as a pioneer when it comes to high-class vegetable cuisine. The quality, expertise and innovative spirit of the kitchen are unparalleled.
The Grainers are masters of classic French cuisine as well as refined hospitality. Enjoyment, the best products and a great wine selection are the top priorities here - simply good!
Culinary expression is a passion here. A new seasonal menu is created every four to six weeks - which can become a personal gastronomic experience even with small changes to the courses.
In the rustic restaurant with modern wood and leather furnishings, Michael Ammon serves fine upscale cuisine with French influences. The well-stocked wine list is also well worth a look!
400 years of family history, and where modern cuisine meets Bavarian tradition. The menu for young connoisseurs, for those under 30, is wonderful to try and in the cooking school, you get make the dishes yourself.
Michael Simon Reis cooks in this panoramic glass restaurant with a view of the treetops of the Bavarian Forest. His fine cuisine is based on regional produce such as local game, sturgeon and spruce wipers.
The name says it all: the cuisine and (wine) service are both characterised by quality and charm. The restaurant is as inviting and colourful as the kitchen, which spoils you with ricotta parmesan tortelloni with veal kidneys.
In his menus, head chef Florian Vogel emphasises creativity, top-quality ingredients and sophisticated combinations. Much of the produce comes from the Eichethof organic farm, which also belongs to the picturesque Hohenkammer Castle.
The region is not only reflected in the interior, but also in the menu with Oberstdorf venison, hay milk butter and alpine cream. All skilfully complemented by international references from France to Japan.
Modern French cuisine can be found here in the homemade sourdough bread and refined creations such as Miéral guinea fowl in two courses, as well as a wine list with 600 items.
Top cuisine meets airport; the gourmet lunch menu, or fine dining with salmon, trout, pigeon and venison is a wonderful way to forget the stresses of everyday life. If you are short on time, you can choose dishes à la carte.
The restaurant combines modernity with tradition using natural materials and designer furniture. It's also reflected on the plate: product-oriented cuisine with an international influence and without many frills.
In the historic Stadthaus, Maximilian Schmidt serves progressive gourmet cuisine with regional and international influences in an informal atmosphere, such as sturgeon, koji & celery, yuzu kosho & cherry.