"Child friendly" 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.
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.
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.
In its historic manor house dating from the 16th century, Mathias Achatz uses his international expertise to cook dishes that are as aromatically pleasing as they are aesthetic pleasing. He uses local salmon trout just as skilfully as Breton lobster.
In the alpine-style restaurant, chef Florian Wagenbach conjures up silver thistle salad or two kinds of duck liver. If you get the chance, you can go foraging for herbs and mushrooms yourself.
Creations such as Maultaschen from Perleshamer lamb or Zweierlei from Kraiburger venison are served in historic surroundings. The wine is stored and tasted in the 600-year-old vaulted cellar.
The Klosterhof offers a wide range of gastronomic delights. The dining rooms offer the opportunity for a cozy fondue evening, but also for a fine dining experience with the "Secret Forest" menu by Chef Sascha Förster.
In this beautiful country hotel, external guests can also enjoy fine cuisine made from regional (and organic) products. Creatively interpreted classics and seasonal delicacies make up the delicious cuisine.
Sustainable, seasonal, regional - the from-farm-to-table concept relies on local suppliers and the cultivation of herbs, fruit and vegetables in the English Garden.
With truffles and pasta on Monday and grilled scampi on Tuesday, chef Walter Leufen brings the cuisine of northern Italy to Lake Tegernsee. The home-baked focaccia makes the visit unforgettable.
The Tanner family pays attention to sustainability not only in the kitchen, but also in the rest of the Landhaus. This is complemented by warm hospitality and good regional cuisine with modern influences.
Warming starters such as Tafelspitz broth with semolina dumplings and aromatic classics such as braised ox cheeks in red wine sauce can be enjoyed in the dining rooms and on the terrace.
Eating, celebrating and having a good time are something very special here. It's due to the atmosphere, the delicious dishes ranging from wild mushroom foam soup to pumpkin dumplings and schnitzel, and because it is only open on Sundays.
Cosy, warmly cared for and with the best view of the countryside, you can sit here in the Alp with porcini mushroom soup, homemade Maultaschen, sole and rump steak. Great selection of non-alcoholic drinks.
Head chef Walter Leufen uses the best regional products here - with a view of the picturesque bay of Lake Tegernsee as a bonus. Freshly caught char, local beef ribs, alpine butter and pretzels.
The highlight of the menu is the sharing dinner menu. The fillet of beef is flambéed and carved at the table - and a lobster upgrade is possible. A variety of starters can also be shared.