"Breakfast" Restaurants in Bavaria
"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!
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.
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.
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.
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.
The dining room is bright and minimalist, the welcome is warm and Domenik Alex's cuisine is full of flavor. During the week there is a creative menu, on Sundays braised roasts from the wood-fired oven.
Under the motto "The best of the simple", guests can look forward to a true experience. Chef Zsolt Fodor meticulously elevates the simple to the most complex of delights.
What does a "walk through the Chiemgau" taste like? In monthly changing menus, Hannes Fussel cooks an inspiring multi-course menu, both classic French and modern Bavarian.
Elegantly alpine, natural and sustainable. Head chef Florian Wagenbach serves tournedos of Allgäu heifer and duck liver - accompanied by a glass of the hotel's own Sonnenalp wine line.
Daniel Schröder's butchery roots are combined with the sophistication of French cuisine in the Boucherie. It tastes of game and black-feathered chicken with leek.
All the ingredients that are processed here come from within a radius of 20 kilometers. That's radically local. But it's also radically delicious! It's best enjoyed in the beautiful Chiemgau atmosphere.
The gourmet restaurant's bistro offers plenty of soul food: from pretzel dumplings and salmon trout ceviche to BBQ pork belly cooked for twelve hours, everyone will be happy. Tip: don't miss out on the soup!
A glance at the menu reveals that Matthias Brenner likes to draw inspiration from Alpine cuisine. Sustainable products are used to create duck liver mousse or sea bass in a salt crust.
It's hard to decide which is the bigger highlight here: the view of the Berchtesgaden mountains or what's on the plate. Classics at a high level such as char with lemon gel.
An inn dating back to the 15th century, already run by the seventh generation - and yet it has arrived in the present with all its soup spoons. The quail with foie gras in particular is great art.
The Blaue Burg at 1250 meters rivals the nearby royal castles with its location. The culinary flagship serves the taste of the modern Allgäu in creative interpretations.
What goes better together than a mountain panorama and Alpine cuisine? Modern and regional creations such as white radish foam soup with kohlrabi wonton and lemon Kaiserschmarren delight guests.
Beautifully situated and lovingly maintained, the Schlossanger Alp is a unique hideaway. There is a signature menu in various cozy parlors or you can order à la carte from classic to international.