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!

Baroque with a refined aftertaste

The romance of wine can be enjoyed at its best in Würzburg. Baroque opulence, creative beers and whisky with Franconian character also await you.

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"

Muk Röhrl ist Gastronom in der elften Generation und führt das traditionelle Gasthaus

Landlord Muk Röhrl

The “Gasthaus Röhrl” has been in the hands of just one family since 1658. We met up with Muk Röhrl, who is the eleventh generation to run this inn

Weingut Rudolf Fürst: Fachsimpeln unter Winzer-Kollegen

The kings of red wine

Franconia is known for its white wines. But winemakers Paul and Sebastian Fürst have garnered praise for their red wine in Singapore, London and ...

Tiny-House provider Thomas Gstettenbauer

How about spending the night in a cool, mobile “Tiny House” deep in the Bavarian Forest amongst the deer?

Würzburg: Neben einigen kleinen Betrieben finden sich zwei weitere große Weingüter in der Stadt: das Bürgerspital zum Heiligen Geist und das Weingut Juliusspital

5 x Stylish and cool vinotheques

Discover architecturally worthwhile vinotheques in Franconia. Five tips for perfect wine enjoyment between Würzburg and Iphofen

Thomas Breckle: Einmal wöchentlich wird jeder Käse geschmiert

The cheese affineur

Allgäu’s Thomas Breckle is Germany’s only hard cheese affineur. He is always on the search for the best cheese in the region

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