"German Cuisine" Restaurants in Bavaria

The open kitchen - also known as the "laboratory of love" - produces perfectly crafted menus that reflect the diversity of German cuisine. Chic design, top wines and pleasant service.

The restaurant legend by Andree Köthe and Yves Ollech enters the next round without any hint of ageing. The focus is on vegetables in their very own interpretation. This calls for white wines like Luckerts Creutz!

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!

Those who go to etz do so consciously. Divided into seven (!) seasons, the menu with its numerous courses changes weekly. Whether freshly picked, fermented or long matured, the keyword is appreciation.

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.

Hand-picked ingredients from regional producers characterize the menus with classics such as duck liver terrine, rack of lamb and pot soufflé. Sigi Schelling skillfully showcases the natural taste.

Following the takeover by neighbor Victoria, Frederik Desch continues to cook at the highest level. Particularly exciting: the vegetarian menu with courses such as iced burrata, pickled cherry and beechnuts.

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 food is prepared using regional produce - some of it from the family's own production. Up to 19 guests can enjoy creations such as quail with goose liver and salmon trout with kohlrabi.

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.

Restaurant Heinz Winkler is an institution in the star-studded Chiemgau region. Head chef Daniel Pape and his team conjure up creative dishes with classic accents using outstanding produce.

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.

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.

"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.

Chef Valentin Rottner himself pulls the trigger at the chic Waidwerk. Venison and blueberries from the forest meet parsley root and beet from the garden. Tip: the three-course surprise menu.

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.

There are dishes that taste like memories. Lucas Kucz and Philipp Naase have understood that this is where the magic lies. In "ELSA", they have given this magic a home and are pursuing a concept that is as simple as it is sophisticated: Kucz and Naase interpret pub classics with the precision of top gastronomy. The "ELSA" has taken over the premises of the former "Brasserie Thi", sommelier David Schaubruch has stayed on and created continuity. What the philosophy of the "ELSA" means on the plate can be seen from the amuse: a beef tartare topped with chive mayonnaise, egg yolk and anchovy cream, braised garlic as a gel, fried capers, potato chips and Ossetra caviar on request. It is served with Vinschgau bread with roasted onions, spread salted butter and potato cheese according to grandmother's recipe. The Steckerlfisch, smoked on the premises and served lukewarm, comes with a mackerel broth from the carcasses, with pickled gherkins, mustard seeds and flamed pearl onions, garnished with ice leeks, radishes and smoked sour cream. Served with a home-baked pretzel. The signature dish is a cheese dumpling, crispy on the outside, fluffy on the inside, on bacon beurre blanc with stewed tomatoes. The monkfish with veal mask as a terrine shows that the cooking here could be of the highest standard, but is deliberately based on a more down-to-earth concept. The wine list includes over 70 items from Bernhard Huber to Egon Müller, from Hirtzberger to Knoll. The young team works heartily and, with "ELSA", creates a place where craftsmanship is accessible: precise, honest and excellent.