"Parking Space" 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.
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.
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.
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!
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.
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.
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!
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.
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 bar is the best place to sit. You can see the agile movements of the waiters, see the bottles and hear the ice cracking in the drinks. You're right up close. Maybe that's why Dominik Wachter made the bar a concept. Sitting on high bar stools, you can enjoy the snacks, as the amuse-gueule are called here. Right from the start, a bold interplay of textures awaits, such as the cabonico, the black walnut and the truffle, which have been artfully transformed into the shape of a walnut. With a slight crunch, it melts in the mouth in wonderful, woody flavors. Then comes the sourdough bread - the sourdough is eight years old. Salt, juiciness and roasted onions, a fitting combination. Winter is taken seriously here. This is Chiemgau, after all. And then it really pops. With salmon trout, of all things, which is not necessarily known for its subtle nuances. But together with Wachter's crisp quince and the fresh yuzu aromas, it takes the fish into a world in which it literally feels as comfortable as a fish in water. Sommelier Jonas Witt serves an Arinto dos Açores from 2024, which comes with a saltiness that nestles against the acidity of the dish like a pillow. Another highlight comes with the delicately cooked Chiemsee zander, which Wachter serves with pickled white asparagus on a beurre blanc with elderberries. The subtle acidity plays wonderfully with the fullness of the sauce. Desiree Nieder, an excellent patissière, deserves a special mention here as she turns the sweet finish into an aromatic firework.
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.