"Beer Selection" Restaurants in Bavaria
They hang in the vaults two floors below the dining room, patron Jockl Kaiser's cuatellos: the finest in-house cured ham made from the best Swabian-Hallard pork, Kaiser's pride and joy. They are stored here for 30 months until they are allowed upstairs, in the room with the wood-fired oven and the view down to Nördlingen. You are then presented with a distillate, with the invitation to smell: fresh, woody, stimulating - rosemary. It is the non-alcoholic accompaniment that Kaiser himself produced with a distillery friend. In "Meyers Keller", things are done in the traditional way. It is both a gourmet restaurant and a pub at the same time - in the building of a former brewery that Kaiser's mother once ran. The cuisine offered by Jockl Kaiser plays with these two poles, aiming to challenge guests who have come for Maultäschle and show those who have made the journey to Swabia for the delicious Carabinero with peaches and buttermilk where every idea is rooted: in upscale home cooking. And it works. Also because Jockl's wife, Evelin Kaiser, is an outstanding hostess who, with as much cordiality as knowledge, shows the way between pub and gourmet cuisine right from the service stage. Of course, tavern delicacies are an absolute must, just like the homemade ham. But a real highlight comes inconspicuously disguised as a pre-dessert: the jamei cheese as a cream and sliced with a rice chip on a delicious elderflower granité. Here, flavors and textures mingle to create what a menu on the table predicts: fireworks.
The family business has been combining enjoyment and hospitality since the 16th century. Christian Grainer cooks regional dishes with a French influence - sommelier Christiane Grainer knows the right wine.
Here in the Bavarian Forest, Hotel Oswald hides a gourmet restaurant that has it all! Absolutely superb cuisine, first-class international products, classic sauces and its own charm.
Bistro à la carte during the week, gourmet menu inspired by the seasons on Fridays and Saturdays. The ingredients come from the restaurant's own garden or the region. Great pop-up events by the young team!
Refined, individual and with subtle class: regional products are combined with Nordic techniques and Asian flavors - such as Bavarian prawns in Thai curry and ginger butter.
The passion for cooking and the influences of the seasons are reflected in every dish. The "Alpine Fine Dining" offers Oberstdorf high mountain saddle of venison and Asian spice soup.
Head chef Maximilian Moser brings his creative ideas to the plate in a colorful way: local dishes such as stuffed pretzel dumplings with porcini mushrooms or international dishes such as Vietnamese bánh xèo with lobster.
Which soul food do the Upper Palatinate love? For Christine Heß and Michael Laus, it's clear: sumac and tahini from the Middle East, miso mayonnaise and edamame from the Far East in two delicious menus.
Despite a 400-year family history, the culinary focus is on the future: there are traditional dishes such as braised duck and modern dishes such as dumplings with pike and zander.
With his blend of old and new, Chef de Cuisine Mathias Achatz wants to create a place where you can enjoy life and food. There are fine dishes made from fresh, seasonal ingredients.
Here you'll find culinary expertise paired with a certain nonchalance and an equally cozy atmosphere. Typical Chiemgau - and just as typical Michael Schlaipfer. A madness: the halibut.
At 1804, sophisticated cuisine meets regional responsibility - Lukas Adebahr cooks precisely, seasonally and "from farm to table". Terrace with a view of the countryside, herbs from the garden and a Michelin star!
With refined vegetarian dishes and a menu called "Wirtshaus mal anders", Andreas Hillejan fulfills a dream - rural-alpine Karwendel cuisine meets Lower Rhine homeland.
Dominik Käppeler creates menus in harmony with the seasons and the region - such as duck breast with brioche, mandarin, walnut, celery and chocolate. Accompanied by wines from Lebanon and Armenia.
Erich Schwingshackl serves five to seven clear courses full of highlights at the Naturhotel Rebling in beautiful Lower Bavaria. Sommelier Katharina Schwingshackl pours incredible wines to accompany them.
French, Mediterranean and regional: this is the basis for the creative dishes on the daily changing menu - from crustacean and fish stew to veal cheek with gnocchi à la Parisienne.
Fine dining in a cheerful bistro atmosphere - a simple but effective concept. Waiter Frank Mackert always finds something to go with the smoky Bresse pigeon breast with pointed cabbage from 500 labels!
Gasthof zum Vaas is the favorite restaurant of our favorite chefs. The family business focuses on classics such as roast pork with dumplings, but never forgets the joy of cooking.
Between painted ceilings and high wooden shelves, the historic surroundings are complemented by high windows and an inviting ambience. Gourmet menus are served - also as a vegetarian option.
You could eat three of them at once: pink roasted back and praline of salt marsh lamb with its own jus and parmesan polenta, which is a pure delight under the direction of Daniel Stelling.