Bayerische Rezepte

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!

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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

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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

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Die Ofenschlupfer werden mit Vanillesoße beträufelt

Ofenschlupfer with vanilla sauce

Caro Schenk cooks Opfenschlupfer with vanilla sauce

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Stuffed dumplings with wild garlic and ricotta

Thomas Schenk is known for good wines in Randersacker. His wife Caro is a gifted cook and presents her recipe for stuffed dumplings

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Die Blumenkohl-Mohn-Mousse wird auf dem Teller mit mariniertem Kräutersalat serviert

Cauliflower poppy seed mousse with a marinated herb salad

Bavarian cuisine reinterpreted: Stefanie Bauer presents her recipe for cauliflower poppy seed mousse with a marinated herb salad.

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Das fertig angerichtete Gericht besteht aus Rehmedaillons, Selleriemousseline und Rosenkohl

Venison medallions with herb crust on celery mousseline and sautéed Brussels sprouts

Stefanie Bauer prepares modern sophisticated dishes from regional ingredients and presents her recipe for venison medallions with herb crust

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Allgäuer Kässpatzen

The landlady of the first vegetarian mountain hut, Silvia Beyer, introduces you to her Allgäu Kässpatzen.

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