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