"Accommodation" Restaurants in Bavaria
World class! Edip Sigl presents pure Chiemgau with regional products in one menu and the best from other countries in the second. Strong contrasts, super sauces. Pleasant ambience, top service.
Thomas Kellermann never ceases to amaze with his unusual creations, which he serves in the chic restaurant within the Egerner Höfe - such as yellowtail mackerel with wheat beer and elderberry.
"Boundless home" - that is the motto of this highly decorated restaurant. What does that mean? Pork fed with Franconian hazelnuts or details such as cherry blossoms, salted for two years. Stay curious!
The restaurant name means "What's worth getting up for in the morning" - and this definitely includes the menus by head chef Christoph Rainer with components such as Hiramasa Kingfish or Yasai Curry.
Sebastian Obendorfer's highly acclaimed creations surprise with flavorful details such as iced olive, ensembles such as salmon and oyster and Asian influences and ingredients.
Pure is the language of the cuisine, pure is the taste of the regional ingredients - and pure is also the pleasure. The beautiful Berchtesgadener Land region offers fine European cuisine, elegantly presented.
In the Atelier created by artist Axel Vervoordt, Kevin Romes cooks international cuisine with a French base. The courteous service team competently guides you through the wine list and the evening.
Cornelia Fischer has already created her own world at Hotel Überfahrt with her absolute focus on regional products, her pleasantly unpretentious manner and her subtle style of cooking.
The family business has been combining enjoyment and hospitality since the 16th century. Christian Grainer cooks regional dishes with a French influence - sommelier Christiane Grainer knows the right wine.
Here in the Bavarian Forest, Hotel Oswald hides a gourmet restaurant that has it all! Absolutely superb cuisine, first-class international products, classic sauces and its own charm.
Following the takeover by neighbor Victoria, Frederik Desch continues to cook at the highest level. Particularly exciting: the vegetarian menu with courses such as iced burrata, pickled cherry and beechnuts.
Refined, individual and with subtle class: regional products are combined with Nordic techniques and Asian flavors - such as Bavarian prawns in Thai curry and ginger butter.
The food is prepared using regional produce - some of it from the family's own production. Up to 19 guests can enjoy creations such as quail with goose liver and salmon trout with kohlrabi.
The passion for cooking and the influences of the seasons are reflected in every dish. The "Alpine Fine Dining" offers Oberstdorf high mountain saddle of venison and Asian spice soup.
Head chef Maximilian Moser brings his creative ideas to the plate in a colorful way: local dishes such as stuffed pretzel dumplings with porcini mushrooms or international dishes such as Vietnamese bánh xèo with lobster.
At Christian Mittermeier and Thorsten Hauk's restaurant, casual fine dining is the order of the day, between local and far-sighted. The Szechuan eggplant goes perfectly with the Schrozberger quark from the neighborhood.
In the Allgäu region, chef Simon Schlachter creates shared culinary experiences by having the guests share the dishes. In this way, everyone can enjoy combinations such as langoustine, fennel, mango and saffron.
Restaurant Heinz Winkler is an institution in the star-studded Chiemgau region. Head chef Daniel Pape and his team conjure up creative dishes with classic accents using outstanding produce.
Chef Valentin Rottner himself pulls the trigger at the chic Waidwerk. Venison and blueberries from the forest meet parsley root and beet from the garden. Tip: the three-course surprise menu.
The culinary place to linger before heading up high. Head chef Marcel Tauschek serves gourmet lunches for business meetings, four- and six-course fine dining dinners and à la carte dishes.