"Sunday Opening" Restaurants in Bavaria
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!
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.
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.
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.
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.
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.
In the city that likes to call itself the "northernmost city in Italy", Acquarello is an institution of avant-garde cuisine. The extraordinary ambience alone is worth a visit.
The dining room is bright and minimalist, the welcome is warm and Domenik Alex's cuisine is full of flavor. During the week there is a creative menu, on Sundays braised roasts from the wood-fired oven.
The gourmet version of the two Schwane restaurants presents itself in the most elegant way: nine courses, each dedicated to a "Kraut". Served exclusively with Franconian wines, and only the best.
With his blend of old and new, Chef de Cuisine Mathias Achatz wants to create a place where you can enjoy life and food. There are fine dishes made from fresh, seasonal ingredients.
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.
Franconian and French elements combine perfectly in Heike and Michael Philipp's Renaissance half-timbered house. The "carte blanche" menu is a great choice, and not just for guests full of confidence.
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.
Elegantly alpine, natural and sustainable. Head chef Florian Wagenbach serves tournedos of Allgäu heifer and duck liver - accompanied by a glass of the hotel's own Sonnenalp wine line.
Daniel Schröder's butchery roots are combined with the sophistication of French cuisine in the Boucherie. It tastes of game and black-feathered chicken with leek.
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.
Head chef Peter Grasmeier puts together his dishes with great flair, while hostess Chistina Listl lovingly takes care of the atmosphere and wines. The location is particularly popular for weddings.
All the ingredients that are processed here come from within a radius of 20 kilometers. That's radically local. But it's also radically delicious! It's best enjoyed in the beautiful Chiemgau atmosphere.