Bavaria for Gourmets, Beer Lovers and Wine Connoisseurs

On the way to chefs who will spoil you with either hearty, down-to-earth dishes or sometimes refined fine dining. Meet innovative winemakers, cheese makers, and innkeepers. With our stories, you can accompany brewers, fishermen and hunters, cheese makers, a natural baker and a sommelier of fine spirits. With many enjoyable portraits, stories, recipes and snappy listicles.

Beer. Wine. Delicious Bavarian Food!

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Neumarkt: Metzger Norbert mit Sohn und Fleischsommelier Tim

From Better to Wurst

Weisswurst lovers learn everything they need to know about veal sausages from Norbert Wittmann and his academy in Neumarkt

Im Strandbad Lindenhof am Bodensee lässt Teresa im Sommer gemütlich den Tag ausklingen

Winemaker Teresa Deufel

The charming winery of Teresa Deufel is located directly on Lake Constance - a meeting place for locals and visitors

Michael Laus in seiner Küche bei der Zubereitung der Speisen

Star-quality home cooking

In his restaurant “Soul Food”, Michael Laus creates a fusion of world-class cuisine and small town idyll. We took a closer look

Hi there, Silvaner

Walk with winemaker Thomas Schenk between hedges, flower meadows, saints and vines. Hike through the vineyards around Randersacker

Bieramt: Jede Woche gibt es wechselndes Fassbier aus Franken

More beer than authority: The "Bieramt" in Nuremberg

Boris Braun brings a quaffable element of Franconian identity to life in the “Bieramt” in Nuremberg

Silvia Beyer: Bei Pfronten betreibt sie die erste vegetarische Berghütte in den Alpen

Mountain hut owner Silvia Beyer

Instead of Schnitzel and cold meats, the menu of the Hündeleskopfhütte offers vegan cheese spätzle and zucchini lasagne

Jockls Passion: Wissen erfahren, neue Geschmäcker entdecken und Menschen begeistern

The art of fine cuisine

In his “Meyers Keller”, Jockl Kaiser combines regional classics such as stuffed cabbage and blood sausage with gourmet cuisine and sustainability

Recipe Tips from our Bavaria Insiders

The recipes of our Bavaria insiders bring new interpretations of traditional Bavarian dishes into your kitchen and onto your table. View all recipes

Lasst euch die vegetarische Linsensuppe mit Alb-Leisa-Linsen schmecken

Alb-Leisa lentil soup

Silvia Beyer from the "Hündeleskopfhütte" near Pfronten cooks vegetarian food. Instead of schnitzel and bacon platters, she serves cheese spaetzle

Der Grünkernslalat wird wahlweise von Brot und Ziegenkäse begleitet

Green spelt salad with asparagus

Caro Schenk cooks in the Heckenwirtschaft of the Schenk winery. Caro Schenk presents her recipe for a fresh green spelt salad with asparagus

Die Bayerisch Creme wird mit dem Fruchtspiegel überzogen und Minzblättern garniert

Bavarian Creme with raspberries

As the head of Wild-Berghof Buchet, Thomas Gstettenbauer, introduces you to his Bavarian Creme with raspberries

Chocolate mountain pepper tartlet with raspberries

Stefanie Bauer reinterprets Bavarian cuisine. And because a good meal should never be complete without dessert, she presents chocolate mountain pepper

Kalte Gurken-Krensuppe mit Brunnenkresse verziert

Char filet with cucumber soup

Alexander Huber is the head chef at the "Huberwirt". He serves both inn classics and haute cuisine. He presents you with a wonderful char recipe

Auf dem Zander wird der Spargel drapiert und daneben Risotto und Sauce platziert

Pike-perch fillet with green asparagus and Bavarian risotto

Alexander Huber cooks at the "Huberwirt". He serves star-level cuisine and classic pub dishes of outstanding quality. He presents a pike-perch recipe

Das fertig zubereitete Dessert wird wird neben den restlichen Buchteln und Marillen drapiert

Buchteln (a filled yeast pastry) with chocolate sauce and apricot roast

Alexander Huber has a Michelin star and cooks at the "Huberwirt". He presents his recipe for Buchteln with homemade chocolate sauce and fruity apricot