Essen und Trinken in Bayern

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, and snappy listicles.

The latest stories for gourmets and connoisseurs

"Waidwerk" Chef Valentin Rottner

Michelin star chef Valentin Rottner

Wood sorrel in the sorbet, moss as decoration, home-shot game on the plate. The working philosophy of Valentin Rottner from Nuremberg

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O-Ton Wurzbacher: "Ich mag lieber Fleisch, aus Pilzen mache ich mir nicht so viel"

Treasures from the spruce forest

Two-star chef Alexander Hermann and clever gourmets love the fantastic aromas of the inconspicuous slate truffle. And only Bernd Wurzbacher finds them

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Schon als Kinder halfen die Kathi und Michael 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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Das Geschwister-Trio Portenlänger

Gastro trio Xaver's

Jakob, Theresa and Xaver Portenlänger run “Xaver‘s” restaurant in Munich. A restaurant that feels like a living room, as hearty as it is stylish

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„Alte Mainmühle“: Ausschank direkt auf der Alten Mainbrücke

Baroque with a refined aftertaste

The romance of wine can be enjoyed at its best in Würzburg. Baroque opulence, creative beers and whisky with Franconian character also await you.

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Hallertau: Das größte zusammenhängende Hopfenanbaugebiet der Welt

Bavaria’s Green Gold

The most famous hop growing area in the world? The Hallertau. The best time to explore the region? During the hop harvest in early September

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Sebastian Niedermaier im Biergarten in Bamberg

13 x Abbey Breweries

Bavaria is blessed with monasteries. Their location and art treasures attract many visitors, as do the beers brewed there. Our reporter tips. Cheers!

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"Chinaturm ": Vorbild war eine Pagode in Peking

Between heaven and earth

The Biergarten has achieved cult status in Bavaria. The reasons and origins for this are explored by Munich-based author Thomas Grasberger

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Beer. Wine. Delicious food!

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Kostprobe: Stefanie Bauer lässt es sich schmecken

Top chef Stefanie Bauer

Top chef Stefanie Bauer reinterprets traditional Bavarian cuisine. We paid her a visit in her Oberammergau restaurant “Mundart”

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Arnd Erbel: "Ich backe, also bin ich!"

Traditional baking by Arnd Erbel

In one of Germany’s oldest bakeries, Arnd Erbel produces bread, pretzels and Lebkuchen in the traditional way. With no additives or baker’s yeast

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Der Jungwinzer in seinen Weinbergen

Winemaker Thomas Schenk

Thomas Schenk does not just produce seriously good wine. He also does it in a way that is as responsible and sustainable as possible

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Kilian: "Nur den besten Hopfen von Familienbetrieben"

Craft beer with tradition

Brewmaster Kilian Stückler is the sixth generation of his family to run the Hirschbräu in Sonthofen where he fuses tradition and experimentation

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Robert Haller und Horst Kolesch prüfen die Reben

Winemakers Robert Haller and Horst Kolesch

The wines of the “Juliusspital” and the “Bürgerspital” are cellared in traditional fashion and known around the world for their quality

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Die Teichanlage in Epfenhausen besteht seit etwa 100 Jahren

Char instead of Beluga

In Epfenhausen near Landsberg am Lech, Nikolai Birnbaum breeds extremely fine fish and caviar, which are often served in Munich’s top restaurants

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Alexander kreiert Wirtshausklassiker von höchster Qualität

Star chef Alexander Huber

Alexander Huber turned the traditional restaurant of his parents in Altötting in Bavaria into a top gastronomic address - with a star

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