Recipes from Bavaria: Enjoy!

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!

7 previous results

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

Cauliflower poppy seed mousse with salad

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

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

Der Grünkernslalat wird wahlweise von Brot und Ziegenkäse begleitet

Green spelt salad with asparagus

Caro Schenk cooks in the Heckenwirtschaft of the Schenk winery. Here's her recipe for a fresh green spelt salad with asparagus

Kartoffel-Kürbisgnocchi mit Wildkräuter-Bechamel

Potato and pumpkin gnocchi with wild herb béchamel

Pumpkin gnocchi Italian style, but with local herbs that everyone can vary according to taste. A recipe from the Hotel Post Berching

Lammschulter mit herbstlichem Gemüsesalat

Shoulder of lamb with autumnal vegetable salad

Sustainability is a top priority at the Landgasthof Meier. Chef Michael Meier introduces you to an autumnal recipe with regional ingredients

Kürbisvariation mit winterlicher Gewürzbirne

Pumpkin variation with winter spiced pear

Always just pumpkin soup? Not with Tobias Franz! The chef of the "Brauereigasthof Hotel Aying" introduces you to tasty variations.

Die Allgäuer Käsespätzle werden in einer Schale mit frischem Schnittlauch angerichtet

Allgäuer Kässpatzen

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

remaining results