"Classic & Traditional Cuisine" 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.
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.
A gastronomic experience with seasonal ingredients: with the menus, you can choose between "DasEine" and "DasAndere" - both have four courses and offer vegetarian alternatives.
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.
Here at the foot of the Bavarian Forest, you can enjoy modern and creative gastronomic delights with the best sundowner views. The open kitchen allows you to see the preparation of dishes such as tuna, peas, calamansi and chicken.
In the rustic restaurant with modern wood and leather furnishings, Michael Ammon serves fine upscale cuisine with French influences. The well-stocked wine list is also well worth a look!
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.
Here at Jockl and Evelin Kaiser, pub and fine dining go hand in hand. Whether it's turbot and venison or a vegetarian menu, everything is harmonious and accompanied by a wine selection that's well worth experiencing.
A reliable gastronomic beacon in Mittenwald, both gastronomic and hospitable. Andreas Hillejan cooks what is good, with Lower Rhine roots, Upper Bavarian influences and international ingredients.
Alpine fusion cuisine in the Allgäu: here, surprising ingredients from faraway lands meet seasonally changing delights. The menu includes Danube salmon, venison, tender quail and fake foie gras.
The Keidenzeller Hof proves that exclusive modernity and traditional surroundings are not a contradiction in terms, for example with its fine gourmet menus at lunchtime and in the evening between Franconian coppa and petit fours.
Hans Jörg Bachmeier uses regional products to bring straightforward enjoyment with a clear connection to Bavaria to the table and promises a gastronomic journey to his Lower Bavarian homeland.
If you like game and rare Burgundy wines, this is the place for you. The French-inspired cuisine is primarily based on regional, seasonal dishes, but the best of the sea is also available here.
The Schafhof is idyllically situated in the Bavarian Odenwald. The ambitious cuisine serves the best from home and around the world: sashimi from yellow fin tuna, homemade terrine, lobster and wild boar.