This is what Bavaria tastes like!

The incredible recipes of our Bavaria Insiders bring newly interpreted traditional dishes from Upper Bavaria, Eastern Bavaria, Franconia and Allgäu/Bavarian Swabia into your kitchen and onto your table. Success guaranteed. Bon appétit!

Your result (1-7 of 24)

Knödel, Fleisch und Sauce werden drapiert und mit Preiselbeeren serviert

Roast venison with bread dumplings

Thomas Gstettenbauer offers game dishes. He shares with us his recipe for a roast young deer with bread dumplings and cranberries

Rhöner Landhähnchen mit mediterranem Gemüse

Rhön freerange chicken with vegetables

Chef René Schüßler of the „Dorint Resort & Spa" in Bad Brückenau presents you a simple but refined recipe for Rhöner country chicken

Thomas Gstettenbauer teilt sein Rezept für Tartar mit Kartoffeln mit uns

Tartare with potates

Thomas Gstettenbauer is the head of Wild-Berghof Buchet. He serves wonderfully refined dishes from local game. Here, he shares his recipe for tartare

Der Leberknödel wird mit Brühe angegossen und Schnittlauch bestreut

Liver dumpling soup

Thomas Gstettenbauer sells regional products at the farm market in a rustic barn. Here, he shares his recipe for venison broth with liver dumplings

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