"Accommodation" Restaurants in Bavaria
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.
At the unique Schloss Elmau, Christoph Rainer cooks in his own unique style: creative, exciting flavors with the best of French and Japanese cuisine.
Anton Gschwendtner is committed to French-based haute cuisine with Asian-Japanese influences. Experience creative gourmet cuisine in Axel Vervoordt's luxuriously designed ambience.
AURA at the Posthotel Alexander Herrmann, including gastronomic research in the "Future Lab ANIMA" and its own food scout team, is a forward-looking concept that tastes as good as it sounds.
Sebastian Obendorfer's cuisine is rich in finesse, creative and straightforward - and always with an individual expression. St. Pierre with Poverade, paprika and tarragon, for example, is part of the "Impression" menu.
On personal recommendation in the spirit of Heinz Winkler, new gourmet menus are created here every day, which can be enjoyed on the mountain terrace. The wine cellar holds around 25,000 bottles.
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!
The parlour is full of positive surprises. Thomas Gerber impresses with optimum product quality and top cuisine that is as elaborate as it is creative. Top service from Michaela Skotnicova.
Imaginative creations with regional ingredients: Head chef Frederik Desch presents a menu of fish or meat and desserts such as Franconian plum - a vegetarian menu is also available on request.
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.
Not only the location, but also Simon Schlachter's menu has what it takes to enchant. Internationally influenced gourmet cuisine, paired with excellent craftsmanship and packaged as a sharing experience.
The dining room is an exciting mix of rustic tradition and modern influences - this is also shown in gastronomic terms, such as the delicious rack of lamb! Without excitement, it becomes bland. But there's no need to fear that here.
Leos im Bayerwaldhof is chic and informal at the same time. The cuisine is straightforward and uses only the best products. With classic French influences and international touches.
Michael Philipp in the kitchen and his wife and sommelier Heike in the dining room are an unbeatable team, overseeing a feel-good gastronomic experience that's a mix of Franconian, French, with Asian accents.
The restaurant at Hotel Maximilian's is modern and chic. Simon Lang's gourmet cuisine is seasonal and classically based, with a creative approach and vegetarian menu alternatives.
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.
This equally chic and cosy gourmet restaurant in the hotel scores with top produce (some from the hotel's own farm), refined vegetarian menu options and selected wines.
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.