"Child friendly" Restaurants in Bavaria
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.
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.
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.
With his blend of old and new, Chef de Cuisine Mathias Achatz wants to create a place where you can enjoy life and food. There are fine dishes made from fresh, seasonal ingredients.
At 1804, sophisticated cuisine meets regional responsibility - Lukas Adebahr cooks precisely, seasonally and "from farm to table". Terrace with a view of the countryside, herbs from the garden and a Michelin star!
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.
Between painted ceilings and high wooden shelves, the historic surroundings are complemented by high windows and an inviting ambience. Gourmet menus are served - also as a vegetarian option.
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.
A country inn could hardly be more regionally rooted than here in Chiemgau. Accordingly, Franz Tanner, an advocate of slow food, is always close to nature in his seasonal dishes.
Anna and Josef Kapser know how to do it: Curiosity instead of stagnation. That's why the menu changes regularly and they are always on the lookout for fresh wines. So neither guests nor chefs get bored.
Of course, the food here goes well with beer - but the wine selection to accompany the char or the tomahawk chop of Swabian-Hall pork is also impressive! Apple strudel for dessert.
Chef Christian Martin also captures the essence of the Rupertiwinkel in terms of taste with the seasons. Whether it's salmon trout or kid from nose to tail, the producers get their stage.
Chef Stefano Romano has been delighting guests with delicious Italophile cuisine directly on Lake Tegernsee since 2012. Truffle & pasta or scampi: the themed evenings are just as popular as the (lunch) menus.
Head chef Sascha Förster is a gourmet craftsman. There are various tasting menus to choose from every day, so everyone will find something to their liking. And if not? Then there's always the fondue.
Getting stuck on Bindlacher Berg is no fun, but in Peter Lauterbach's restaurant it is! Haunch of venison and brown trout tell of the nearby nature, bottarga and escabeche of the chef's vision.
Here, pub culture means reinterpreting tradition. Elisabeth Anetseder and her partner Manuel Hagel create homemade dishes from regional ingredients with sophisticated additions.
In the elegant dining room with rustic elements, you can enjoy the best culinary craftsmanship, from chirashi sushi to sweetbreads. The range works because everything is prepared carefully and slowly.
Only the best ingredients from the farm garden, our own farm and selected suppliers are used in the kitchen and are processed into potato and salted almond strudel and apricot dumplings, for example.
Named after its location and one of the most beautiful spots on Lake Tegernsee, Althoffs Egerner Bucht naturally serves local Alpine specialties such as char caught fresh daily from the local fishery.