"Outdoor Dining Area" Restaurants in Bavaria
World class! Edip Sigl presents pure Chiemgau with regional products in one menu and the best from other countries in the second. Strong contrasts, super sauces. Pleasant ambience, top service.
The birthplace of the German culinary miracle has always been a reference to French haute cuisine. Today, Ben Chmura serves contemporary high cuisine that you could also find in Paris.
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!
Rosina Ostler cooks one of the most exciting and creative kitchens in the city. With great meticulousness and aesthetics, she brings surprising, eye-opening flavors to the plate in superbly curated menus.
Pure is the language of the cuisine, pure is the taste of the regional ingredients - and pure is also the pleasure. The beautiful Berchtesgadener Land region offers fine European cuisine, elegantly presented.
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.
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.
In Augsburg's Haag-Villa, Christian Grünwald creates balanced dishes from outstanding products with nature in mind and serves them on illuminated "shop window" tables. A place full of art!
They hang in the vaults two floors below the dining room, patron Jockl Kaiser's cuatellos: the finest in-house cured ham made from the best Swabian-Hallard pork, Kaiser's pride and joy. They are stored here for 30 months until they are allowed upstairs, in the room with the wood-fired oven and the view down to Nördlingen. You are then presented with a distillate, with the invitation to smell: fresh, woody, stimulating - rosemary. It is the non-alcoholic accompaniment that Kaiser himself produced with a distillery friend. In "Meyers Keller", things are done in the traditional way. It is both a gourmet restaurant and a pub at the same time - in the building of a former brewery that Kaiser's mother once ran. The cuisine offered by Jockl Kaiser plays with these two poles, aiming to challenge guests who have come for Maultäschle and show those who have made the journey to Swabia for the delicious Carabinero with peaches and buttermilk where every idea is rooted: in upscale home cooking. And it works. Also because Jockl's wife, Evelin Kaiser, is an outstanding hostess who, with as much cordiality as knowledge, shows the way between pub and gourmet cuisine right from the service stage. Of course, tavern delicacies are an absolute must, just like the homemade ham. But a real highlight comes inconspicuously disguised as a pre-dessert: the jamei cheese as a cream and sliced with a rice chip on a delicious elderflower granité. Here, flavors and textures mingle to create what a menu on the table predicts: fireworks.
The family business has been combining enjoyment and hospitality since the 16th century. Christian Grainer cooks regional dishes with a French influence - sommelier Christiane Grainer knows the right wine.
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.
Bistro à la carte during the week, gourmet menu inspired by the seasons on Fridays and Saturdays. The ingredients come from the restaurant's own garden or the region. Great pop-up events by the young team!
As hosts, Anton and Anna Schmaus not only offer extensive menus for every taste. With their TWENÜ, they want to make Michelin-starred cuisine accessible and tangible for people under 30.
The bar is the best place to sit. You can see the agile movements of the waiters, see the bottles and hear the ice cracking in the drinks. You're right up close. Maybe that's why Dominik Wachter made the bar a concept. Sitting on high bar stools, you can enjoy the snacks, as the amuse-gueule are called here. Right from the start, a bold interplay of textures awaits, such as the cabonico, the black walnut and the truffle, which have been artfully transformed into the shape of a walnut. With a slight crunch, it melts in the mouth in wonderful, woody flavors. Then comes the sourdough bread - the sourdough is eight years old. Salt, juiciness and roasted onions, a fitting combination. Winter is taken seriously here. This is Chiemgau, after all. And then it really pops. With salmon trout, of all things, which is not necessarily known for its subtle nuances. But together with Wachter's crisp quince and the fresh yuzu aromas, it takes the fish into a world in which it literally feels as comfortable as a fish in water. Sommelier Jonas Witt serves an Arinto dos Açores from 2024, which comes with a saltiness that nestles against the acidity of the dish like a pillow. Another highlight comes with the delicately cooked Chiemsee zander, which Wachter serves with pickled white asparagus on a beurre blanc with elderberries. The subtle acidity plays wonderfully with the fullness of the sauce. Desiree Nieder, an excellent patissière, deserves a special mention here as she turns the sweet finish into an aromatic firework.
Following the takeover by neighbor Victoria, Frederik Desch continues to cook at the highest level. Particularly exciting: the vegetarian menu with courses such as iced burrata, pickled cherry and beechnuts.
Refined, individual and with subtle class: regional products are combined with Nordic techniques and Asian flavors - such as Bavarian prawns in Thai curry and ginger butter.
The food is prepared using regional produce - some of it from the family's own production. Up to 19 guests can enjoy creations such as quail with goose liver and salmon trout with kohlrabi.
The passion for cooking and the influences of the seasons are reflected in every dish. The "Alpine Fine Dining" offers Oberstdorf high mountain saddle of venison and Asian spice soup.
Head chef Maximilian Moser brings his creative ideas to the plate in a colorful way: local dishes such as stuffed pretzel dumplings with porcini mushrooms or international dishes such as Vietnamese bánh xèo with lobster.
At Christian Mittermeier and Thorsten Hauk's restaurant, casual fine dining is the order of the day, between local and far-sighted. The Szechuan eggplant goes perfectly with the Schrozberger quark from the neighborhood.