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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, and snappy listicles.

The latest stories for gourmets and connoisseurs of Bavarian Food

Die Preysingstraße aus der Vogelperspektive

Lovely Neighbourhoods

Munich often feels surprisingly little like a metropolis. On the road to cuisine and art, through Little Paris and an inspiring district

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Sternekoch Felix Schneider im Sonnenblumenfeld bei Nürnberg

Radically sustainable

Felix Schneider's "Etz" in Nuremberg holds two Michelin stars. He relies on sustainably-sourced products and believes in "culinary mindfulness"

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Gastronom Stefan Fuß aus Rohrbach in Bayerisch-Schwaben

Fine local dining

Chef Stefan Fuß focuses on regional-sustainable cuisine with local producers. For this, his restaurant in Rohrbach received the Green Michelin star

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Josef

They're brewing something!

Zoigl is a bottom-fermented beer specialty produced in the so-called communal breweries. Beer enjoyment and hiking in the Upper Palatinate Forest!

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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

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Ilonka mit Traktor

Ilonka Scheuring: Winemaker in pink rubber boots

Winemaker Ilonka Scheuring brings a breath of fresh air to the industry: with individuality, an eye for detail and a lot of expertise.

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Eine Gruppe Menschen prostet sich in einem bayerischen Biergarten zu

Cheers for 500 years!

Many inns in Bavaria have been serving guests since the 16th and 17th centuries: 15 of the oldest and most traditional "Inns" in Bavaria

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Wine walking tour: Thomas Schenk

Hi there, Silvaner

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

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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

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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

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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

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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

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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

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Allgäuer Kässpatzen

The landlady of the first vegetarian mountain hut, Silvia Beyer, introduces you to her Allgäu Kässpatzen.

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Mathias Rippstein in seiner Heckenwirtschaft

What the heck…

… are Heckenwirtschaften? And why are some called Häckerwirtschaften? Or just Häcker? And what is the best food to eat with young wine?

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Familientradition: Schon als Kinder halfen die Geschwister im Betrieb

Fisherwoman Kathi Mayer

Katharina Mayer takes up a 300-year-old family tradition: as a fisherwoman on the Danube, she catches pike, catfish and pikeperch

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O-Ton Wurzbacher:

Treasures from the spruce forest

Two-star chef Alexander Hermann and clever gourmets love the fantastic aromas of the inconspicuous slate truffle. And only Bernd Wurzbacher finds them

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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

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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

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Viele Weiher und Teiche liegen rund um das Dorf Oberlindach

10 x Aischgrund experiences

Which sights in the Franconian Aischgrund are worth a visit? Where can you learn more about the mirror carp? And who has it on offer?

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Xaver's: Das Geschwister-Trio Portenlänger

Gastro trio Xaver's

Jakob, Theresa and Xaver Portenlänger run “Xaver‘s” restaurant in Munich. A restaurant that feels like a living room, as hearty as it is stylish

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