The Best Restaurants with 3 Falstaff Fork(s) in Bavaria
Three ingredients - that's all it usually takes for Michelin-starred chef Christoph Kunz to bring flavorful dishes to the plate. Open, stylish ambience - great for both lunch and dinner.
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.
Tisane is fine dining in a communicative way. When René Stein names a beef tea made from dry-aged bones as his favorite "drink", you can't help but look forward to surprises from the open kitchen.
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!
The culinary trio at Brothers offers fine dining in a relaxed, urban atmosphere. Creative à la carte dishes and menus come from the open kitchen - plus impressive sommelier expertise.
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.
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.
Hand-picked ingredients from regional producers characterize the menus with classics such as duck liver terrine, rack of lamb and pot soufflé. Sigi Schelling skillfully showcases the natural taste.
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.
Michelin-starred chef Anton Schmaus works hand in hand with sushi master Atsushi Sugimoto to create menus that focus on the essentials. The Upper Palatinate meets Osaka in just twelve places.
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.
Head chef Maximilian Moser brings his creative ideas to the plate in a colorful way: local dishes such as stuffed pretzel dumplings with porcini mushrooms or international dishes such as Vietnamese bánh xèo with lobster.
At Christian Mittermeier and Thorsten Hauk's restaurant, casual fine dining is the order of the day, between local and far-sighted. The Szechuan eggplant goes perfectly with the Schrozberger quark from the neighborhood.
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.