"Luxury / High End" Restaurants in Bavaria
Pure, clear aesthetics that are also reflected in the rigour of the taste. Quality, finesse, and enjoyment are Benjamin Chmura's top priorities. Legendary and atmospheric!.
Casualness and luxury - that's what chef Bobby Bräuer promises with his gastronomic art. He gives each dish its own style and ensures that fine dining is the order of the day.
AURA at the Posthotel Alexander Herrmann, including gastronomic research in the "Future Lab ANIMA" and its own food scout team, is a forward-looking concept that tastes as good as it sounds.
Sebastian Obendorfer's cuisine is rich in finesse, creative and straightforward - and always with an individual expression. St. Pierre with Poverade, paprika and tarragon, for example, is part of the "Impression" menu.
Imaginative creations with regional ingredients: Head chef Frederik Desch presents a menu of fish or meat and desserts such as Franconian plum - a vegetarian menu is also available on request.
You can tell that Storstad is all about enjoyment by the fact that they offer a discounted menu for under-30s. And you should definitely try it - a masterclass of taste!
Modern French cuisine can be found here in the homemade sourdough bread and refined creations such as Miéral guinea fowl in two courses, as well as a wine list with 600 items.
The restaurant combines modernity with tradition using natural materials and designer furniture. It's also reflected on the plate: product-oriented cuisine with an international influence and without many frills.
In the heart of the Alps, you can enjoy snacks as well as fine dining menus with European influences and regional products. Executive Chef Ulrich Heimann adapts the menu to the seasons.
The casual oma & enkel Bistro combines tried-and-tested Franconian classics with a modern twist - suich as Franconian tapas, a tasting menu or fine Sunday specials. Served naturally with regional seasonal ingredients.
The large panoramic windows offer a view of the Murnauer Moos and the mountains outside the doors of this sophisticated hotel. Both regional and international dishes are served.
Here in the Bavarian Forest National Park, Leopold Schuster has been cooking fine, tasty cuisine with French touches, lots of flavour and regional ingredients without gimmickry for 30 years.
Baked veal head, grilled tuna or stuffed saddle of rabbit. Max Matreux pursues a classic cuisine that has charmingly arrived in the vivid day. Also interesting are his cooking courses.
Chef and owner Anette Huber, with her Upper Bavarian roots, cooks French from the heart, and how! Tomato tarte tatin, fish soup, veal head with lobster or pigeon breast. Solid wine selection.