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!

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

4 x Experience Franconian wine

The Bocksbeutelrunde, the Weinkultour hike, or “terroir f”: these and other experiences revolving around Franconian wine are not to be missed

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

Stefan Stretz: „Wir sind eine Nachbarschaftskneipe, in der man sich einfach wohlfühlen soll“

Innkeeper Stefan Stretz

With his bar “Schanzenbräu”, Stefan Stretz has changed the face of the former Nuremberg district of Gostenhof, aka GoHo

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

Bio-Gärtner Sebastian Niedermaier im Biergarten in Bamberg

13 x Abbey Breweries

Bavaria is blessed with monasteries. Their location and art treasures attract many visitors, as do the beers brewed there. Our reporter tips. Cheers!

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

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