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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8 x Eastern Bavaria for gourmets

From country wine to star cuisine, here are 8 culinary experiences you shouldn't miss on a holiday in Eastern Bavaria

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Winzerin Katharina Geißendörfer bei der Arbeit im Weinberg

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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Christian Müller: Auf einer Weltreise entdeckt er seine Leidenschaft für den Silvaner

Winery Max Müller in Volkach

In the Franconian town of Volkach, young winemaker Christian Müller creates exquisite wines in his family winery and refines old traditions

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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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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

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Nürnberger Rostbratwürste

7 x Specialities from Franconia

Smoked beer, bratwurst, Franconian wine and delicious carp: 7 pleasures you should never miss in Franconia

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Hundeleskopfhütte: Auf der Hütte gibt es viele Gerichte aus der Kindheit der Hüttenwirtin

9 x Allgäu for gourmets

Zwetschgendatschi or mountain cheese, Funkenküchle or Allgäu beer: Nine delights you should definitely try in Allgäu/Bavarian Swabia

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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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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

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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

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Die Ofenschlupfer werden mit Vanillesoße beträufelt

Ofenschlupfer with vanilla sauce

Caro Schenk cooks Opfenschlupfer with vanilla sauce

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Stuffed dumplings with wild garlic and ricotta

Thomas Schenk is known for good wines in Randersacker. His wife Caro is a gifted cook and presents her recipe for stuffed dumplings

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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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