The Best Restaurants with 1 Falstaff Fork(s) in Bavaria
The epitome of a perfect country inn. Everything is just right here: from the origin of the food to the dishes, which are a fine mix of the traditional and the creative. Very warm hosts!
It takes so little! A bit of sun, a spot where you can enjoy it and good food to go with it. At Gasthof Moosleitner, all these criteria are met with bravura and elegance.
Under the credo of freshness, regionality and craftsmanship, Astrid Hilse and her team turn every visit into a culinary experience - in winter in front of the fireplace, in summer under chestnut trees.
Simply stop time, relax under a white-blue sky and enjoy life - it doesn't get any more Bavarian than this. Especially with a saddle of venison in the wood-paneled hall.
The name says it all: everything here revolves around fish such as salmon, tuna and octopus, which is prepared in both traditional and unusual variations. There are even special cooking courses.
Franconia is known for its heart and warmth. And of course for good wines. You can find them here. As well as cuisine that impresses not least because it doesn't take itself too seriously - and tastes good.
The Unterallgäu is awesome. One person responsible for this is Manfred Hör, chef and cooking virtuoso. Taste is intuitive, which is why he follows his palate and cooks what grows and tastes good.
When you take cooking seriously without losing your sense of humor, something special always emerges. You can experience this with every bite at the Laurer family's award-winning slow food restaurant.
A family-run restaurant for over 100 years, serving traditional regional dishes such as Kässpatzen, rump steak and Swabian roast beef. It's worth taking a look at the online event calendar!
The Spessart is the largest area of mixed deciduous forest in Germany. No wonder that the Nätscher family's menu at the edge of the forest includes hearty dishes such as chanterelles and roast venison. And they have been doing so since 1865.
People have been eating hearty meals here for over 350 years, because they cook properly. Located in the pure idyll of Tegernsee, the eternal classics such as the delicately cooked venison goulash taste particularly good.
"Moriawase" means that the chef personally selects the ingredients. All sauces and dressings are homemade, and the range of sake, shōchū and whisky rounds off every menu.
Chef Toshio Kobatake is considered one of the best Japanese chefs in the country. He prepares authentic dishes of a very high standard from luxurious products. Shabu-shabu on reservation.
Much more rustic than the Mühlbach? Not really. But not much nicer either. It has tradition, a tiled stove and one hit after another on the menu. Special tip: the "Wirtsgulasch".
Hostess Elena and chef Luca have been inviting guests into their living room since 2008. They serve Italian delicacies such as homemade potato gnocchi with rabbit ragout or a surprise menu.
Refined Thai cuisine in Nuremberg for over 50 years - you can't get more pioneering than that! However, Iu and On are absolutely in the here and now. Proof: the red "jungle curry" with krachai roots.
Dirk Abel and Michael Hübl focus entirely on local products. Want an example? The saddle of venison under a spruce needle crust with cranberry jus and beech mushrooms simply comes from the nearby forest.
If you need power, you need liver spaetzle in power broth with baked peas. It's always been that way, and it's staying that way. You can get them from Elmar Schneider in the beautiful Allgäu region with a Mediterranean touch.
The history of the inn dates back to the 16th century. On the plate, chef Thomas Bogner brings a modern take on Franconian cuisine to life. Tip: the cooking courses and wine tastings.
Sushiya Sansaro's California roll is a bank: creamy, crunchy, delicious. And the sashimi always plays a convincing supporting role - ideally accompanied by sake or whisky. Recently also multi-course menus.