The Best 10 Premium & luxury priced Restaurants in Bavaria
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.
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.
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.
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.
Culinary delights between Austria and France: at lunchtime and in the evening there are fine menus as well as bistro classics. It's worth taking a look at the exquisite champagne and wine selection.
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.
If you've never been to the wonderfully wine-growing, wooded region of West Central Franconia, voilà: Le Frankenberg is worth more than a detour. Steffen Szabo conjures up uncompromising haute cuisine - also vegan on request.
"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.
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.
With refined vegetarian dishes and a menu called "Wirtshaus mal anders", Andreas Hillejan fulfills a dream - rural-alpine Karwendel cuisine meets Lower Rhine homeland.
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.
French, Mediterranean and regional: this is the basis for the creative dishes on the daily changing menu - from crustacean and fish stew to veal cheek with gnocchi à la Parisienne.
With one of the leading delicatessens behind it, the tavern naturally has first-class ingredients for seafood étagères or truffle cordon-bleu. Large steak cuts and whole fish are also available!
Fine dining in a cheerful bistro atmosphere - a simple but effective concept. Waiter Frank Mackert always finds something to go with the smoky Bresse pigeon breast with pointed cabbage from 500 labels!
The gourmet restaurant's bistro offers plenty of soul food: from pretzel dumplings and salmon trout ceviche to BBQ pork belly cooked for twelve hours, everyone will be happy. Tip: don't miss out on the soup!
Between painted ceilings and high wooden shelves, the historic surroundings are complemented by high windows and an inviting ambience. Gourmet menus are served - also as a vegetarian option.
Very special moments of pleasure are created here, accompanied by an exquisite selection of wines from all over the world. The passion for food tastes of fresh oysters and South Tyrolean Schlutzkrapfen.
The host duo has been a fixture in Munich's gastronomy scene for 25 years. Only market-fresh ingredients and top-class wines are served here - always unpretentiously and competently.
Not far from the Viktualienmarkt, the Blaue Bock serves a cornucopia of delicacies, from caviar to sole or chateaubriand for two. Good wine list with many treasures.