"Outdoor Dining Area" Restaurants in Bavaria
World class! Edip Sigl presents pure Chiemgau with regional products in one menu and the best from other countries in the second. Strong contrasts, super sauces. Pleasant ambience, top service.
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.
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!
When Ali Güngörmüs opens a meze restaurant, it’s bound to be excellent—and it certainly is! The specialties served at the counter set the standard, as does the freshly baked flatbread. Pera, by the way, is the historic name of Ali’s favorite neighborhood in Istanbul.
Punk rock, creative izakaya-style comfort food from the open kitchen, and a selection of fine wines in the fridge: For many years now, Usagi has been a living room, a pub, and a bar where you can enjoy gyoza and furikake popcorn, miso eggplant, and BBQ eel. Great “Dirty” ramen soups during the week!
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.
In the Atelier created by artist Axel Vervoordt, Kevin Romes cooks international cuisine with a French base. The courteous service team competently guides you through the wine list and the evening.
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.
Once you've tasted the hummus at Eclipse, you'll probably never want to eat Israeli food anywhere else again. For years, this restaurant has been synonymous with the country's diverse culinary fusion—and it tastes divine. Be sure to try the grilled skewers and the tapas!
A well-known bartender opening a kebab shop? That’s bound to be something special. 100 percent layered veal, light flatbread, and well-seasoned sauces. The Premium Döner made with Wagyu short ribs is truly special. Veggie favorite: zucchini-feta patty in a döner bun.
In Augsburg's Haag-Villa, Christian Grünwald creates balanced dishes from outstanding products with nature in mind and serves them on illuminated "shop window" tables. A place full of art!
Here on the street corner, you have a great view of everything from the lovely terrace in the summer. Add a glass of cava and some tapas to share, placed in the middle for everyone, please! Delicious classics—but the rotating specials featuring fish and meat are also great. Inside, there’s a lively bar area.
Gluten-free pizza: hard to come by. At Pizzesco, you can choose between wheat and spelt dough; what’s more, the size of these square dough masterpieces is tailored to the number of people, and you can even grab slices to go at the takeout window. A wonderfully laid-back, cozy spot.
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.
The Hamburgerei was already serving burgers long before the smash burger craze took off. Here, you’ll find every variation of the classic burger, served with crispy fries and a well-organized fast-food atmosphere. Everything’s just as it should be—and reliably juicy, hearty, and delicious!
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!
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.