The best restaurants in Bavaria in the Great Value Price Category
Slow food cuisine with game, fish and vegetables from Iphofen and the surrounding Franconian region. But the 99er Kulinarium also serves up the odd exotic excursion, fresh and tasty.
The family-run Gasthof Landbrecht serves really fine, feel-good cuisine: the gourmet menu, classics such as braised roulades and Freisinger Bachsaibling are highly recommended.
The pub is located opposite the monastery church. Beer sommelier Birgit Bartels-Peter is happy to recommend barley juice to accompany Bavarian vitello tonnato and homemade cream puffs.
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.
The cuisine shows the total mastery of the art of meat preparation. Festive soups, seasonal asparagus dishes, sausage salad and pork head, as well as cordon bleu. Everything is just perfect.
A place of enjoyment with hearty Franconian classics and fine gastronomic creations such as venison terrine and veal liver. Hotel manager Stefan Michel and chef Wolfgang Michel cook and serve.
You can feel and taste that the Laurers love hospitality and good food in this traditional inn - whether it's the roast Birgland pork, the many fish specialities or the curd cheese dumplings.
This restaurant and hotel advertises itself as "delicious food", which is as deep as its wine cellar. But perhaps it's the Franconian spirit that makes a visit so worthwhile.
The Weinhaus Becker has been around for 90 years; a rustic place to enjoy Franconian cuisine, regional wines and a warm, down-to-earth atmosphere. Pastrami on bread is recommended.
The best products from Franconia in the kitchen and in the wine glass. You can taste it in the cordon bleu, the Schäufele and the pumpkin chicken, but also in the vegetarian specialties and salads. There's also a beautiful guest garden.
The Lex family's Huberwirt is a modern inn in the best sense of the word. The inn's cuisine and gourmet menu have evolved from generation to generation. Cosy and hospitable, inside and out!
You can tell that Nicole and Stephan Eder are real enthusiasts by the fact that the menu is constantly developing and changing with the seasons. The freshest ingredients, lovingly prepared.
This family business, which also serves meat from its own animals, proves that an inn can be ultra-modern without forgetting its roots. Delicious!
Traditional and modern dishes, refined with herbs from our own garden. For regional and seasonal produce, the restaurant works closely with suppliers from the surrounding area.
A cosy tavern with Franconian specialities such as cabbage rolls, sauerbraten or bratwurst - and a daily changing main course such as slaughter bowl or boiled beef.
Bavarian regional and Alpine cuisine can be enjoyed with a view over the Danube valley. Specialties such as venison soup and wild boar ragout are prepared by chef Benedikt Hierl.