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Eastern Bavaria for gourmets

From country wine to star cuisine: Eight culinary experiences you shouldn't miss on your holiday in the region of Eastern Bavaria

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8 Gourmet Experiences in Eastern Bavaria

Der Zoiglstern besteht aus zwei ineinandergeschobenen gleichseitigen Dreiecken

Zoigl

Zoigl beer is brewed in community breweries in Eslarn, Falkenberg, Mitterteich, Neuhaus and Windischeschenbach, all maintained by the “Brewing Burghers”. It has been designated an Intangible Cultural Heritage of the Federal Republic of Germany.
zoiglbier.de (only in German)

Gaststube des ältesten Wirtshauses der Welt

The oldest inn in the world

The Gasthaus Röhrl in Eilsbrunn near Sinzing has been in the ownership of the same family since 1658, and has remained open as a functioning inn throughout. Today, Muk Röhrl is the eleventh generation to manage the inn.
Gaststätte Röhrl

Bürgerspital: Auf 120 Hektar wird Silvaner, Riesling und Burgunder angebaut

Regensburger Landwein

Between Regensburg and Wörth an der Donau lies the smallest wine region in Bavaria - with a tradition dating back centuries. The Regensburger Landwein is produced on a modest four hectares of land.
regensburgerlandwein.de (only in German)

4

Bärwurz and Blutwurz

Bärwurz and blutwurz are herbs that are used to flavour the Schnapps of the Bavarian Forest. A number of distilleries offer the chance to taste and buy these liqueurs and cordials. 
bayerischer-wald.de

Magdalena Paukner: Inspiration für ihre Glaskunst findet sie im Bayerischen Wald

Porcelain, glass, linen

Fine dining is enhanced by the right table dressing: nowhere has as many glass-making businesses close together as the Upper Palatinate and Bavarian Forest. These include Nachtmann and Zwiesel crystal and Bauscher and Seltmann porcelain. The appropriate linen is woven in Wegscheid - and voila! The table is ready!
ostbayern-tourismus.de (only in German)

Spiegelkarpfen (oben) und Schuppenkarpfen aus der Tirschenreuther Teichpfanne

Upper Palatinate Carp

The geographical and climatic conditions in the Upper Palatinate pool region are especially good but a deliberately sparing, natural feeding system contributes to the quality of the carp here: the slow growth period guarantees a fish with lean, firm flesh, which is not only easier to digest but also rich in valuable proteins and unsaturated fatty acids.
karpfenland-oberpfalz.de (only in German)

Zu einem süffigen Zoigl gehört auch immer eine herzhafte Brotzeit im Riedenburger Brauhaus

Gherkins

The gherkin farmers from Europe’s largest contiguous growing area in the Lower Bavarian region of golf courses and spa resorts sell their produce to fast food chains across the globe. Burgers require the biggest gherkins from the first harvest. The smaller gherkins, which are harvested at regular intervals after that, end up in the glass jars of various brands.
spezialitaetenland-bayern.de (only in German)

Jockl verleiht Wirtshausküche Sterne-Niveau

Star-quality cuisine

Eight Michelin stars light up the gastronomic night sky in Lower Bavaria and the Upper Palatinate. Whether you prefer casual fine dining, French haute cuisine or modern Bavarian dishes - there is the right establishment to suit all tastes.
bayerischer-wald.de

Fancy more tips from Eastern Bavaria?

Familientradition: Schon als Kinder halfen die Geschwister im Betrieb

Fisherwoman Kathi Mayer

Katharina Mayer takes up a 300-year-old family tradition: as a fisherwoman on the Danube, she catches pike, catfish and pikeperch

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Mask carver Timm Buckley

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Berghotel Maibrunn in Str. Englmar

Plenty of style and nature

Fragrent forest and expansive views, interior design that has been thought through down to the last detail and hospitality that comes from the heart

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Hanse Wenzl auf einer Kanutour auf dem schwarzen Regen

12 x Experience Eastern Bavaria

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Glühweingenuss auf dem Tiergärtnertorplatz in Nürnberg

10 x Pleasure and Shopping at Christmas Time

From the smell of freshly roasted chestnuts to Christmas beer – the days before Christmas in Bavaria promise pleasure. Here is some inspiration

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