The Best Restaurants with 2 Falstaff Fork(s) in Bavaria
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 heart of Chiemgau, chef Manuel Wimmer conjures up French-inspired regional specialities. His menu is a local stroll with sweetbreads, black-feathered chicken and matching wines.
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.
Franz-Josef Unterlechner has found a stylish home here for his aromatic, sophisticated and harmonious cuisine, which is largely characterised by fish and seafood.
Regional and cosmopolitan influences: Domenik Alex and Madlen Häckel are the fifth generation of the family to run the inn and add a sophisticated touch to their dishes with herbs, sauces and seasonal side dishes.
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.
There are few places in Germany where you can get as close to Japan as here. At the dark counter of Anton Schmaus' sushi bar, master Atsushi Sugimoto celebrates his art at the highest level.
A reliable gastronomic beacon in Mittenwald, both gastronomic and hospitable. Andreas Hillejan cooks what is good, with Lower Rhine roots, Upper Bavarian influences and international ingredients.
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.
The seasonal menu also offers vegetarian options. All produce comes from cooperation with local producers and farmers - great importance is attached to natural flavours.
Alpine fusion cuisine in the Allgäu: here, surprising ingredients from faraway lands meet seasonally changing delights. The menu includes Danube salmon, venison, tender quail and fake foie gras.
In the alpine-style restaurant, chef Florian Wagenbach conjures up silver thistle salad or two kinds of duck liver. If you get the chance, you can go foraging for herbs and mushrooms yourself.
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.
Ali Güngörmüş's restaurant is named after the place where the TV chef grew up. The rooms are beautiful and the food is cosmopolitan and straightforward with oriental influences.
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.
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.
In a chic bar setting, food is served until late in the evening. The fresh seafood is just as tempting as the fish, which comes straight from the grill. Add a glass of Champagne, and the culinary world is in order.