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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„Steinmanns Töchter“ Pauline und Anna bei der Traubenlese im Weinberg

Wine start-up with power

The young winemakers and former wine princesses Pauline and Anna are ‘Steinmann's daughters’. We visited the successful young duo from Sommerhausen

Bieramt: Jede Woche gibt es wechselndes Fassbier aus Franken

More beer than authority: The "Bieramt" in Nuremberg

Boris Braun brings a quaffable element of Franconian identity to life in the “Bieramt” in Nuremberg

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

Silvia Beyer: Bei Pfronten betreibt sie die erste vegetarische Berghütte in den Alpen

Mountain hut owner Silvia Beyer

Instead of Schnitzel and cold meats, the menu of the Hündeleskopfhütte offers vegan cheese spätzle and zucchini lasagne

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

Hallertau: Die Region ist das größte zusammenhängende Hopfenanbaugebiet der Welt

Bavaria’s Green Gold

The most famous hop growing area in the world? The Hallertau. The best time to explore the region? During the hop harvest in early September

Der Braumeister Kilian Stückler in seiner Privatbrauerei in Sonthofen

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

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