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

Markus packt gerne selbst mit an

Brewmaster Markus Hoppe

The handcrafted beers from brewer Markus Hoppe from Waakirchen taste as unusual as their names are chosen: "Wuide Hehna", "Wuidsau" or "Wuida Hund".

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Der Spiegelkarpfen wird auf seine Gesundheit hin geprüft

Round and healthy

From September to April, gourmets make a pilgrimage to the Franconian Aischgrund region to enjoy the carp bred there. We tasted them

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Der Betrieb lebt davon, dass alle mit anpacken

Winemaker Katharina Geißendörfer

Winemaker Katharina Geißendörfer gives new life to her family’s Franconian winery. We accompanied her to the vineyard

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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?

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"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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Gemütliches Beisammensein im Biergarten von Muk Röhrl

8 x Eastern Bavaria for gourmets

From country wine to star cuisine, here are 8 culinary experiences you shouldn't miss on a holiday in Eastern Bavaria

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Blick in die Rippstein'sche Heckenwirt

Who cooked it up?

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

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"Fahr Away": Tapas- und Weinbar der Familie Braun in der Volkacher Hauptstraße

Wine & Style II

Franconian wine is enjoyed in stylish wine shops, and not just from the Bocksbeutel. We took a closer look at three exciting places ...

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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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Geschäftsführer der 1892 gegründeten Genossenschafts-Sennerei Gunzesried

Alpine dairyman Peter Haslach

The dairy industry is as much part of the Allgäu as the sound of cow bells. Cheese has been produced with passion in Bavaria’s oldest dairy

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Hängt der Zoiglstern am Giebel, hat die Zoiglstube geöffnet

Zoigl 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

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"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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