Essen und Trinken in Bayern

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

Markus packt gerne selbst mit an

Brewmaster Markus Hoppe

The handcrafted beers from brewer Markus Hoppe from Waakirchen taste as unusual as their names are chosen: "Wuide Hehna", "Wuidsau" or "Wuida Hund".

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Der Spiegelkarpfen wird auf seine Gesundheit hin geprüft

Round and healthy

From September to April, gourmets make a pilgrimage to the Franconian Aischgrund region to enjoy the carp bred there. We tasted them

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Der Betrieb lebt davon, dass alle mit anpacken

Winemaker Katharina Geißendörfer

Winemaker Katharina Geißendörfer gives new life to her family’s Franconian winery. We accompanied her to the vineyard

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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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"Waidwerk" Chef Valentin Rottner

Michelin star chef Valentin Rottner

Wood sorrel in the sorbet, moss as decoration, home-shot game on the plate. The working philosophy of Valentin Rottner from Nuremberg

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O-Ton Wurzbacher: "Ich mag lieber Fleisch, aus Pilzen mache ich mir nicht so viel"

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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Schon als Kinder halfen die Kathi und Michael 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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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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Der Jungwinzer in seinen Weinbergen

Winemaker Thomas Schenk

Thomas Schenk does not just produce seriously good wine. He also does it in a way that is as responsible and sustainable as possible

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Der Spiegelkarpfen wird auf seine Gesundheit hin geprüft

Round and healthy

From September to April, gourmets make a pilgrimage to the Franconian Aischgrund region to enjoy the carp bred there. We tasted them

Read more
Kilian: "Nur den besten Hopfen von Familienbetrieben"

Craft beer with tradition

Brewmaster Kilian Stückler is the sixth generation of his family to run the Hirschbräu in Sonthofen where he fuses tradition and experimentation

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"Chinaturm ": Vorbild war eine Pagode in Peking

Between heaven and earth

The Biergarten has achieved cult status in Bavaria. The reasons and origins for this are explored by Munich-based author Thomas Grasberger

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Kostprobe: Stefanie Bauer lässt es sich schmecken

10 x Upper Bavaria for gourmets

Chiemsee fish or Weißwurst, Radler or Schrobenhausen asparagus: 10 delights you should never miss in Upper Bavaria

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So ein Gin will gut verkostet sein

The crew from "Snow White Gin"

Four young distillers from Lohr am Main use ingredients exclusively sourced from native woods for their award-winning “Snow White Gin”

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Ursula leitet die 1929 gegründete Familienmetzgerei

Master butcher Ursula Sedlmayr

Master butcher Ursula Sedlmayr has proved all her doubters wrong. She was determined to take over the family butcher’s business in Garmisch-Partenkir

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