Breakfast – restaurants in Bavaria
AURA at the Posthotel Alexander Herrmann, including gastronomic research in the "Future Lab ANIMA" and its own food scout team, is a forward-looking concept that tastes as good as it sounds.
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!
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.
The casual oma & enkel Bistro combines tried-and-tested Franconian classics with a modern twist - suich as Franconian tapas, a tasting menu or fine Sunday specials. Served naturally with regional seasonal ingredients.
If you like game and rare Burgundy wines, this is the place for you. The French-inspired cuisine is primarily based on regional, seasonal dishes, but the best of the sea is also available here.
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.
The traditional Franconian Romantik Hotel on the edge of the Steigerwald keeps up with the times in a cosmopolitan manner. The hotel always serves hearty dishes such as poussin, saddle of venison and salmon trout.
Fluffy pancakes, homemade cakes, accompanied by a frothy cappuccino or another coffee speciality. Breakfast is well set up here, and lunch and dinner continue with hearty culinary delights.
Only on weekends and holidays breakfast is served until 1pm in the chic and cosy restaurant. But then with all the classics and an excellent special cake stand, when served with Prosecco or Champagne.
A bit of "Home, Sweet Home", pure cosiness with first-class breakfast specialities. "Bonney & Clyde" is the name of the popular all-rounder; there are also vegetarian and vegan alternatives and breakfast for pregnant women.
Inspired by regional foods, some of which even come from the farm's own garden and agriculture, the restaurant offers down-to-earth and creative dishes.
Head chef Carola Hausen serves creative dishes such as Upper Palatinate ramen, which are part of a six- or seven-course menu. The matching wine accompaniment takes you across Europe.
Natural products meet high-quality ingredients. The rooms are flooded with light during the day and bathed in candlelight in the evening. The in-house wine cellar offers an exclusive selection.
Enjoyment is like sport - it needs preparation. Fortunately, others do that here. And they do it so well that you have a top-class experience. Food, wine, service. Top! You just have to applaud yourself.
In a family atmosphere you can enjoy not only Anatolian dishes, but also juicy meat specialties from the hot lava grill. Always served with fresh seasonal vegetables from the market.
The daily menu offers a good orientation through the varied offer of the Turkish restaurant. The juicy meat comes fresh from the charcoal grill, and the "Harem Specials" are a good choice.
Mediterranean specialities and Turkish dishes. In the friendly setting both go together, the best start is always cleverly prepared appetisers. Tip: fried cubes of veal liver Hatay Cigeri.
Delicious Swiss, Bavarian and Mediterranean flavours: this is how the cuisine at Bernhard's describes itself. The result is tasteful combinations that can be enjoyed in the beautiful dining rooms or in the garden.
Anyone hiking to Andechs Monastery could also make a stop here. The family-run restaurant is warm and consistently tasty: monkfish, steaks from the Big Green Egg and grandma's cakes!
At the famous Munich Platzl, the Inselkammer family runs a lovingly managed pub with beer from their own traditional brewery. It also serves fresh delicacies with ingredients from the region.