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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Wine & Style: Die Tapas- und Weinbar

Wine & Style II

Franconian wine is enjoyed in stylish wine shops, and not just from the Bocksbeutel. We took a closer look at three exciting places ...

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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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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

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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

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Für Roland ist der naturschonende Obstanbau eine Herzensangelegenheit

Fruit farmer Roland Schmitt

The view from the Walberla is most beautiful at the time of the cherry blossom. Fruit grower Roland Schmitt preserves species-rich orchards here

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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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Der Zoiglstern am Giebel bedeutet, dass die Zoiglstube geöffnet ist

Zoigl beer landlord Reinhard Fütterer

Landlord Reinhard Fütterer is helping to keep the 600 year-old tradition of community brewing alive. His bottom-fermented beer is known as Zoigl

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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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