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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Museen in Oberfranken: Gewürznelken im Deutschen Gewürzmuseum in Kulmbach

The art of indulgence

Culture and pleasure belong together in Franconia. In a network of nine different museums, visitors discover the culinary treasures of the region

Mathias Rippstein in seiner Heckenwirtschaft

What the heck…

… are Heckenwirtschaften? And why are some called Häckerwirtschaften? Or just Häcker? And what is the best food to eat with young wine?

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

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

Caspar Plautz: Mit dem Kartoffelstand ist frischer Wind auf den Viktualienmarkt eingekehrt

The potato tuners from the Viktualienmarkt

Theo Lindinger and Dominik Klier attract numerous better eaters to Viktualienmarkt in Munich with their love of extra-ordinary potato dishes

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.

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

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