Beer Selection – restaurants in Bavaria
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!
Many of the ingredients for Benjamin Mitsche's gourmet menus come from his own restaurant garden. Meat and fish are also sourced from friendly producers. Puristic, harmonious and rooted in the region.
The parlour is full of positive surprises. Thomas Gerber impresses with optimum product quality and top cuisine that is as elaborate as it is creative. Top service from Michaela Skotnicova.
Culinary expression is a passion here. A new seasonal menu is created every four to six weeks - which can become a personal gastronomic experience even with small changes to the courses.
A gastronomic experience with seasonal ingredients: with the menus, you can choose between "DasEine" and "DasAndere" - both have four courses and offer vegetarian alternatives.
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.
Creative and colourful gourmet cuisine in a casual atmosphere. Michael Schlaipfer offers this, for example, with Japanese hamachi with shiso, Bavarian saddle of venison with kohlrabi or yuzu with coconut and coriander.
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.
The name says it all: the cuisine and (wine) service are both characterised by quality and charm. The restaurant is as inviting and colourful as the kitchen, which spoils you with ricotta parmesan tortelloni with veal kidneys.
Sustainability and gastronomic harmony with the seasons - chefs Dominik Käppeler and Tobias Bacher spoil you with creative combinations in an eight-course menu that changes every 14 days.
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.
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.
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.
Cuisine with heart in the middle of the Bavarian Forest. Enjoy an exquisite menu with local venison, skrei fillet and sweet treats - a gastronomic experience that will touch your heart.
Creations such as Maultaschen from Perleshamer lamb or Zweierlei from Kraiburger venison are served in historic surroundings. The wine is stored and tasted in the 600-year-old vaulted cellar.
In this beautiful country hotel, external guests can also enjoy fine cuisine made from regional (and organic) products. Creatively interpreted classics and seasonal delicacies make up the delicious cuisine.
Sustainable, seasonal, regional - the from-farm-to-table concept relies on local suppliers and the cultivation of herbs, fruit and vegetables in the English Garden.