"Waterside" Restaurants in Bavaria
Culinary treasures of a region: the menus with four to eight courses can be expanded with Jürgen's Signatures. Home, quality and perfection come together on the plate.
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.
Fully glazed restaurant in the event village with a wooden look for a dining experience in a modern ambience. The dishes and their appearance focus on provenance, closeness to nature and a clear style.
With truffles and pasta on Monday and grilled scampi on Tuesday, chef Walter Leufen brings the cuisine of northern Italy to Lake Tegernsee. The home-baked focaccia makes the visit unforgettable.
Eating, celebrating and having a good time are something very special here. It's due to the atmosphere, the delicious dishes ranging from wild mushroom foam soup to pumpkin dumplings and schnitzel, and because it is only open on Sundays.
Head chef Walter Leufen uses the best regional products here - with a view of the picturesque bay of Lake Tegernsee as a bonus. Freshly caught char, local beef ribs, alpine butter and pretzels.
The setting directly on Lake Constance creates a Mediterranean feeling at sunset, just like the cuisine at Caraleon. Modern Alpine and French influences round things off on the plate.
Restaurant near the Pasinger Stadtpark in the tradition of various fish restaurants that Werner Hunsinger has run over the last 37 years. French fish cuisine with Asian accents is served.
Fährhütte 14 is more than picturesquely situated on the small Tegernsee bay of Ringsee - complete with jetty and bathing area. They serve steaks and lots of fish, but of course also schnitzel, seasonal pasta and delicious desserts!
A cosy atmosphere that invites you to feast. This explains why you want to try unusual dishes such as Maultaschen filled with black pudding on creamed sauerkraut.
Homemade terrine and aspic, seasonal vegetables and meat and fish from the region: tradition is allowed to live on here, but also to take on the one or other creative and modern aromatic twist.
Not only is the setting in the Seehaus directly on Lake Ammersee fantastic, it also tastes good! The cuisine is regional and modern with international accents, using the best ingredients.
Regional cuisine as a promise. The inn used to be a farm, which is why natural sourdough bread is still baked and plum bames are smoked.
The premises and cuisine are both down-to-earth and modern. Whatever tastes good and is in season is on the menu with a Swabian-Mediterranean focus and is well complemented by the extensive wine selection.
Tradition and vision go hand in hand here, established in 1905 as a family business, now in its fourth generation. The menu features Swabian classics and creative combinations.
Family-owned for over 300 years, the Gutshof under chef Bernd Andres offers Franconian slow food delicacies. The tradition of distilling is practiced in the in-house distillery.
Directly on the shores of Lake Ammersee, manager Lena Mielke and chef Lukas Vavrecka serve refined dishes such as rabbit leg and Duroc pork and make recommendations based on seasonal ingredients.
Nowhere is it as rustic as in the cozy dining room, which tells as many stories as there are guests. Classic tavern cuisine is served here, all made from organic ingredients.
This traditional pub with its hall, beer garden and various large function rooms offers a varied menu with Bavarian roast pork, Thai curry and Kaiserschmarren.