"Sunday Opening" 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!
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.
A gastronomic experience with seasonal ingredients: with the menus, you can choose between "DasEine" and "DasAndere" - both have four courses and offer vegetarian alternatives.
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!
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.
In the "northernmost city in Italy", Mario Gamba celebrates Italian gourmet cuisine in all its colourful glory and perfection in terms of craftsmanship and product. The room also transports you to the south.
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 region is not only reflected in the interior, but also in the menu with Oberstdorf venison, hay milk butter and alpine cream. All skilfully complemented by international references from France to Japan.
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.
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.
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.
An upscale Italian restaurant, just as Munich likes it: classic Italian cuisine in an Art Nouveau ambience, lots of fish and handmade pasta - accompanied by a remarkable selection of wines.
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.