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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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

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

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

Wine & Style

Let us introduce you to three winemakers and their architectural delights in Retzbach, Frickenhausen and Nordheim am Main

Würzburg: Neben einigen kleinen Betrieben finden sich zwei weitere große Weingüter in der Stadt: das Bürgerspital zum Heiligen Geist und das Weingut Juliusspital

5 x Stylish and cool vinotheques

Discover architecturally worthwhile vinotheques in Franconia. Five tips for perfect wine enjoyment between Würzburg and Iphofen

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

They're brewing something!

Zoigl is a bottom-fermented beer specialty produced in the so-called communal breweries. Beer enjoyment and hiking in the Upper Palatinate Forest!

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

Schokoladen-Bergpfeffer-Törtchen mit Himbeeren

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