"Contemporary Cuisine" Restaurants in Bavaria
The Essigbrätlein is truly special - as a place for delicious dining as well as a pioneer when it comes to high-class vegetable cuisine. The quality, expertise and innovative spirit of the kitchen are unparalleled.
Unique atmosphere, presentation and cuisine. Christian Grünwald's creations and the gourmet menu are inspired by nature and are a special aromatic and sensual experience.
400 years of family history, and where modern cuisine meets Bavarian tradition. The menu for young connoisseurs, for those under 30, is wonderful to try and in the cooking school, you get make the dishes yourself.
Leos im Bayerwaldhof is chic and informal at the same time. The cuisine is straightforward and uses only the best products. With classic French influences and international touches.
Michael Simon Reis cooks in this panoramic glass restaurant with a view of the treetops of the Bavarian Forest. His fine cuisine is based on regional produce such as local game, sturgeon and spruce wipers.
Michael Philipp in the kitchen and his wife and sommelier Heike in the dining room are an unbeatable team, overseeing a feel-good gastronomic experience that's a mix of Franconian, French, with Asian accents.
The name says it all: the cuisine and (wine) service are both characterised by quality and charm. The restaurant is as inviting and colourful as the kitchen, which spoils you with ricotta parmesan tortelloni with veal kidneys.
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.
A place where everything beautiful comes together: very good food, creative dishes made from local ingredients and warm hospitality. Also great is the introductory menu for anyone under 35.
Sustainability and gastronomic harmony with the seasons - chefs Dominik Käppeler and Tobias Bacher spoil you with creative combinations in an eight-course menu that changes every 14 days.
Culinary treasures of a region: the menus with four to eight courses can be expanded with Jürgen's Signatures. Home, quality and perfection come together on the plate.
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.
The hosts know their trade - in the kitchen as well as in the wine selection. Wonderfully unpretentious place with really good and refined food (lots of fish), a lunch option and an evening menu.
In the historic Stadthaus, Maximilian Schmidt serves progressive gourmet cuisine with regional and international influences in an informal atmosphere, such as sturgeon, koji & celery, yuzu kosho & cherry.
External guests can also enjoy the ambitious Mediterranean cuisine in the tastefully furnished Genussreich. Add to this the remarkable wine selection and the beautiful view of the mountains.
A full range of flavours directly on Lake Tegernsee. At lunchtime there are changing daily specials, in the evening a menu with wine pairing - and lots of home-made products: pasta, bread, cakes and confit.
The small gourmet restaurant Gabelspiel boasts a home-like atmosphere and at the same time opens up a view of the wider world: for example with pike with umeboshi apricots or carrot with cardamom and peanut.
Cuisine with heart in the middle of the Bavarian Forest. Enjoy an exquisite menu with local venison, skrei fillet and sweet treats - a gastronomic experience that will touch your heart.
Creative upscale cuisine and traditional regional dishes. The menu impresses with artichoke foam soup with zatar and baked crustacean praline as well as fillet of turbot with saffron risotto.