"French Cuisine" Restaurants in Bavaria
A favorite in Munich and among fans of high-quality, classic French cuisine: oysters, frogs' legs or crêpes suzette - everything tastes delicious and clear. The wine list is also a hit!
In the Atelier created by artist Axel Vervoordt, Kevin Romes cooks international cuisine with a French base. The courteous service team competently guides you through the wine list and the evening.
The culinary trio at Brothers offers fine dining in a relaxed, urban atmosphere. Creative à la carte dishes and menus come from the open kitchen - plus impressive sommelier expertise.
The "Gabelspiel" is inconspicuously located in a corner where kebab stores and pizzerias usually dominate the gastronomic scene. But once you cross the curtain at the entrance, you enter a different world. There is room for 25 guests, a small adjoining room for family celebrations and, in summer, the beautiful garden on Zehentbauernstraße can be used. Even the appetizers open the field wide: Do the dumplings and red cabbage go in a down-to-earth direction? Can we look forward to more of the gamba tartare waiting in the sepia crunch? Or the tom kha gai-style egg? It starts cold: with faux grass, Florian Berger's signature dish. The faux foie gras goes wonderfully with fig, hazelnut and fig leaf oil. Add to this a Martha's Special Reserve Port - and you have finally arrived in a parallel universe that only knows about the world outside because the streetcar occasionally throws its lights through the windows. The temperature rises only minimally with the char, which nestles against peaches and warm yellow beet. It is covered with a watercress granité that slowly melts and turns into a sweet vinaigrette. A poetic course full of color and summer. Accompanied by a subtle Katrin-Wind Pinot Blanc from Landschneckenkalk, Berger's cuisine is self-assured, but not arrogant. It is full of warmth, without this being reflected in the temperature. It is all about subtle nuances, while there is loud laughter at the tables and in the service. This is not about show, but about the guests - which is not least due to Sabrina Berger's manner as hostess.
If you've never been to the wonderfully wine-growing, wooded region of West Central Franconia, voilà: Le Frankenberg is worth more than a detour. Steffen Szabo conjures up uncompromising haute cuisine - also vegan on request.
Nathalie Leblond's dishes are based on modern French cuisine and feature exclusive ingredients such as impérial pigeon and creations such as homemade porcini mushroom ravioli.
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.
Franconian and French elements combine perfectly in Heike and Michael Philipp's Renaissance half-timbered house. The "carte blanche" menu is a great choice, and not just for guests full of confidence.
Creativity is a word that was invented for dishes such as rainbow trout with tomato, almond and mandarin. Balanced, fresh and surprising - like all of Nicolas La Rocca's creations.
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.
Sascha Bungeroth is passionate about cooking on a French basis, giving space to sauces and the classics without losing sight of modernity. Seasonally changing menus and wine accompaniment.
In Munich, you can enjoy the Eisbach and now also IM Eisbach. French cuisine with a Japanese touch makes for great surprises. Recommendation: the tuna steak with salmon caviar and salad.
The cin cin with its checkered tablecloths exudes a real bistro atmosphere! Mediterranean dishes are served, traditional or with a twist. New: brunch is now also available on Saturday mornings.
Oh, how beautiful it is in France! And if you can't go there, then head to Haidhausen. Exquisite dishes from modern French and Mediterranean cuisine as well as some rare wines await you here!
Anyone who appreciates French cuisine and a relaxed restaurant atmosphere with class will love Le Stollberg. Anette Huber masterfully conjures up dishes ranging from sole to veal head and bœuf bourguignon.
Located on Nuremberg's most beautiful island, the Nitz provides French flair. Here, classics such as bouillabaisse or coq au vin are interpreted in a sophisticated way. Accompanied by wines from Franconia to Armand Rousseau.
Haidhausen has a secret star: Chez Fritz. It's best to book weeks in advance to enjoy the best French fish dishes, oysters and carefully selected wines.
The Gandl is a long-standing institution on St.-Anna-Platz in tranquil Lehel. Delicatessen, Mediterranean-inspired cuisine and a cozy bar atmosphere create a symbiosis that keeps guests coming back.
The Orphée is a legend - a piece of Paris in Regensburg. The restaurant has essentially existed since 1896, but it's not just the interior, the Mediterranean-French cuisine is always worth a visit.
The modern, timeless brasserie with its open kitchen is based on French classics such as onion soup and tartare, but also makes excursions to Bavaria with Starnberg char or boiled beef.