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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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

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

Eine Gruppe Menschen prostet sich in einem bayerischen Biergarten zu

Cheers for 500 years!

Many inns in Bavaria have been serving guests since the 16th and 17th centuries: 15 of the oldest and most traditional "Inns" in Bavaria

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.

Franziska Bischof in ihrer Edelbrennerei in Wartmannroth

Brandy sommelière Franziska Bischof

Franziska Bischof is a fine brandy sommelière and Female Distiller of the Year 2018. She runs Germany’s only distillery shop

Der Snow White Gin will gut verkostet sein

The crew from "Snow White Gin"

Four young distillers from Lohr am Main use ingredients exclusively sourced from native woods for their award-winning “Snow White Gin”

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

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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

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