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!

7 previous results

Hi there, Silvaner

Walk with winemaker Thomas Schenk between hedges, flower meadows, saints and vines. Hike through the vineyards around Randersacker

Muk Röhrl ist Gastronom in der elften Generation und führt das traditionelle Gasthaus

Landlord Muk Röhrl

The “Gasthaus Röhrl” has been in the hands of just one family since 1658. We met up with Muk Röhrl, who is the eleventh generation to run this inn

Viele Weiher und Teiche liegen rund um das Dorf Oberlindach

10 x Aischgrund experiences

Which sights in the Franconian Aischgrund are worth a visit? Where can you learn more about the mirror carp? And who has it on offer?

Der Zoiglstern am Giebel bedeutet, dass die Zoiglstube geöffnet ist

Zoigl beer landlord Reinhard Fütterer

Landlord Reinhard Fütterer is helping to keep the 600 year-old tradition of community brewing alive. His bottom-fermented beer is known as Zoigl

Stefan Stretz: „Wir sind eine Nachbarschaftskneipe, in der man sich einfach wohlfühlen soll“

Innkeeper Stefan Stretz

With his bar “Schanzenbräu”, Stefan Stretz has changed the face of the former Nuremberg district of Gostenhof, aka GoHo

Mathias Rippstein: Aus der Heckenwirtschaft, die in Franken seit dem Mittelalter Tradition haben, wurde eine Heckenstube

Who cooked it up?

We explore "Why is "Federweiser" called "Bremser"?" and other questions. And we reveal some recommended wineries and hedge inns

7 x Specialities from Franconia

Smoked beer, bratwurst, Franconian wine and delicious carp: 7 pleasures you should never miss in Franconia

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