"Dogs allowed" Restaurants in Bavaria
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.
As hosts, Anton and Anna Schmaus not only offer extensive menus for every taste. With their TWENÜ, they want to make Michelin-starred cuisine accessible and tangible for people under 30.
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 "Gabelspiel" is inconspicuously located in a corner where kebab stores and pizzerias usually dominate the gastronomic scene. But once you cross the curtain at the entrance, you enter a different world. There is room for 25 guests, a small adjoining room for family celebrations and, in summer, the beautiful garden on Zehentbauernstraße can be used. Even the appetizers open the field wide: Do the dumplings and red cabbage go in a down-to-earth direction? Can we look forward to more of the gamba tartare waiting in the sepia crunch? Or the tom kha gai-style egg? It starts cold: with faux grass, Florian Berger's signature dish. The faux foie gras goes wonderfully with fig, hazelnut and fig leaf oil. Add to this a Martha's Special Reserve Port - and you have finally arrived in a parallel universe that only knows about the world outside because the streetcar occasionally throws its lights through the windows. The temperature rises only minimally with the char, which nestles against peaches and warm yellow beet. It is covered with a watercress granité that slowly melts and turns into a sweet vinaigrette. A poetic course full of color and summer. Accompanied by a subtle Katrin-Wind Pinot Blanc from Landschneckenkalk, Berger's cuisine is self-assured, but not arrogant. It is full of warmth, without this being reflected in the temperature. It is all about subtle nuances, while there is loud laughter at the tables and in the service. This is not about show, but about the guests - which is not least due to Sabrina Berger's manner as hostess.
Michael Simon Reis likes to play with Bavarian references in his kitchen. The timelessly beautiful restaurant on the top floor of the fashion house is inviting, both during the day and for dinner in the evening.
"No dress code" is the motto - fine dining is also possible without a tie and collar. Every season has its own sophisticated menu. Top gift for the very dearest: a day as a "star chef" with a look behind the scenes.
The culinary place to linger before heading up high. Head chef Marcel Tauschek serves gourmet lunches for business meetings, four- and six-course fine dining dinners and à la carte dishes.
Konstantin Kuntzsch has fulfilled his lifelong dream and opened a very personal fine dining restaurant together with Florian Mack. Seven creative courses sweeten the evening and resonate for a long time to come.
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.
The menu begins with home-baked potato bread. The other courses consist of components such as duck liver variations and white peach sorbet. Dining takes place in a modern and cozy atmosphere.
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.
In the heart of Lindau's old town, chef Julian Karr uses fresh, regional ingredients - particularly creatively in special menus for special occasions - as well as fine ingredients such as truffles.
Gourmet menu or casual à la carte offer - chef Hendrik Ketter impresses with creative dishes in a relaxed and chic atmosphere. The focus is on regional and seasonal products.
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.
At the best spot in Egerner Bucht, in Rottacher Seestraße, the Haubentaucher team spoils you with lunch snacks, cakes and salads. In the evening, the kitchen serves a four-course surprise menu.
Daniel Schröder's butchery roots are combined with the sophistication of French cuisine in the Boucherie. It tastes of game and black-feathered chicken with leek.
Head chef Peter Grasmeier puts together his dishes with great flair, while hostess Chistina Listl lovingly takes care of the atmosphere and wines. The location is particularly popular for weddings.
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.
It goes without saying that the summer weekends are always fully booked: nine courses, served by patron and winemaker Christian Stahl. Swabian-Hall pork with spiced bulgur, lardo with yarrow - no limits.