"E-charging station" Restaurants in Bavaria
The birthplace of the German culinary miracle has always been a reference to French haute cuisine. Today, Ben Chmura serves contemporary high cuisine that you could also find in Paris.
Thomas Kellermann never ceases to amaze with his unusual creations, which he serves in the chic restaurant within the Egerner Höfe - such as yellowtail mackerel with wheat beer and elderberry.
"Boundless home" - that is the motto of this highly decorated restaurant. What does that mean? Pork fed with Franconian hazelnuts or details such as cherry blossoms, salted for two years. Stay curious!
The restaurant name means "What's worth getting up for in the morning" - and this definitely includes the menus by head chef Christoph Rainer with components such as Hiramasa Kingfish or Yasai Curry.
A favorite in Munich and among fans of high-quality, classic French cuisine: oysters, frogs' legs or crêpes suzette - everything tastes delicious and clear. The wine list is also a hit!
Cornelia Fischer has already created her own world at Hotel Überfahrt with her absolute focus on regional products, her pleasantly unpretentious manner and her subtle style of cooking.
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.
In the Allgäu region, chef Simon Schlachter creates shared culinary experiences by having the guests share the dishes. In this way, everyone can enjoy combinations such as langoustine, fennel, mango and saffron.
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.
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.
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!
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.
It's always a sensation to sit on Maximilianstrasse and crisp up Franz-Josef Unterlechner's delicious schnitzel. And because you're in Munich, you drink a glass of champagne with it.
The gourmet restaurant's bistro offers plenty of soul food: from pretzel dumplings and salmon trout ceviche to BBQ pork belly cooked for twelve hours, everyone will be happy. Tip: don't miss out on the soup!
Regional cultural cuisine, down-to-earth and creative. Unpretentious combinations such as salmon trout with tomato and beef with summer berries never fail to impress guests. Accompanied by wines from all over the world.
Of course, the food here goes well with beer - but the wine selection to accompany the char or the tomahawk chop of Swabian-Hall pork is also impressive! Apple strudel for dessert.
Chef Christian Martin also captures the essence of the Rupertiwinkel in terms of taste with the seasons. Whether it's salmon trout or kid from nose to tail, the producers get their stage.
The joy of cooking is reflected in contemporary gastronomy and regional, seasonal products. Balmy summer evenings are best rounded off in the courtyard garden with a glass of wine and a great atmosphere.
The menu features local hunters and freshwater fishermen by name, setting the tone for the philosophy. For guests, however, seasonal specials such as the game and wine weeks are also worth a longer journey.
In the elegant dining room with rustic elements, you can enjoy the best culinary craftsmanship, from chirashi sushi to sweetbreads. The range works because everything is prepared carefully and slowly.