"International Cuisine" Restaurants in Bavaria
In the listed building, Tohru Nakamura offers top European cuisine with Japanese influences in ten courses. Young team, stylish ambience with old window fronts and warm lighting accents.
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.
Sebastian Obendorfer's highly acclaimed creations surprise with flavorful details such as iced olive, ensembles such as salmon and oyster and Asian influences and ingredients.
Rosina Ostler cooks one of the most exciting and creative kitchens in the city. With great meticulousness and aesthetics, she brings surprising, eye-opening flavors to the plate in superbly curated menus.
Pure is the language of the cuisine, pure is the taste of the regional ingredients - and pure is also the pleasure. The beautiful Berchtesgadener Land region offers fine European cuisine, elegantly presented.
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.
Three ingredients - that's all it usually takes for Michelin-starred chef Christoph Kunz to bring flavorful dishes to the plate. Open, stylish ambience - great for both lunch and dinner.
The EssZimmer has become The Cloud. Chef Jens Madsen invites you on an aromatic culinary journey around the world in an appealing ambience with his globally oriented cuisine.
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!
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.
At Christian Mittermeier and Thorsten Hauk's restaurant, casual fine dining is the order of the day, between local and far-sighted. The Szechuan eggplant goes perfectly with the Schrozberger quark from the neighborhood.
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.
Although Claudia and Christian Wonka have been active here for over 20 years, they still manage to surprise us. Loup de mer, kimchi and umeboshi go well with a mature Veltliner from Nikolaihof.
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.
Rico Birndt's dream of owning his own restaurant on Lake Chiemsee has come true. Region and season dictate the flavors - and fermentation is an important backbone of his creative and progressive cuisine.
Chrissi Sauer focuses on locally inspired star cuisine: on Thursdays and Sundays the menu surprises, on Fridays and Saturdays there is fine dining - on the other days guests enjoy à la carte.
The concept is just as varied as the menu. Inspired by textures, shapes, senses and spectrums, gourmet menus are served at lunchtime and in the evening that surprise and fascinate.
Robin Hofmann and Patrick Grieshaber's plates are tidy, fresh and colorful - and tempt with delicacies such as lemon chicken with artichoke cream or pike-perch with white tomato foam.