"Barrier-free" 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.
The birthplace of the German culinary miracle has always been a reference to French haute cuisine. Today, Ben Chmura serves contemporary high cuisine that you could also find in Paris.
The restaurant legend by Andree Köthe and Yves Ollech enters the next round without any hint of ageing. The focus is on vegetables in their very own interpretation. This calls for white wines like Luckerts Creutz!
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.
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.
A favorite in Munich and among fans of high-quality, classic French cuisine: oysters, frogs' legs or crêpes suzette - everything tastes delicious and clear. The wine list is also a hit!
Those who go to etz do so consciously. Divided into seven (!) seasons, the menu with its numerous courses changes weekly. Whether freshly picked, fermented or long matured, the keyword is appreciation.
Rosina Ostler cooks one of the most exciting and creative kitchens in the city. With great meticulousness and aesthetics, she brings surprising, eye-opening flavors to the plate in superbly curated menus.
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 EssZimmer has become The Cloud. Chef Jens Madsen invites you on an aromatic culinary journey around the world in an appealing ambience with his globally oriented cuisine.
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.
As hosts, Anton and Anna Schmaus not only offer extensive menus for every taste. With their TWENÜ, they want to make Michelin-starred cuisine accessible and tangible for people under 30.
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 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.
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.
Stefan Meier and his team offer creative gourmet trips in a modern, bright ambience. Example: Gamba Blanca is served with shiso and XO sauce. Specially "mixed" non-alcoholic drinks are also a delight.
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.
In the city that likes to call itself the "northernmost city in Italy", Acquarello is an institution of avant-garde cuisine. The extraordinary ambience alone is worth a visit.
Michael Simon Reis likes to play with Bavarian references in his kitchen. The timelessly beautiful restaurant on the top floor of the fashion house is inviting, both during the day and for dinner in the evening.