In Pfronten, nature is on the menu: top chef Barbara Schlachter-Ebert uses regional products to create down-to-earth, aromatic delights. Her restaurant, the “Berghotel Schlossanger Alp”, is at an elevation of 1,130 m. However, guests are happy to make their way through the rugged Allgäu countryside to taste her delicious creations – and to enjoy breathtaking views of the region from the restaurant.
A visit to “Storstad” in Regensburg
Surrounded by Swedish interior design, up above the rooftops of Regensburg, you can enjoy the finest dishes in “Storstad” (Swedish for big city). Here, top chef Anton Schmaus conjures up his elegant creations. Red curry soup with banana and coconut or king crab with mussels, green curry and passion fruit – in this award-winning restaurant in Eastern Bavaria, the top chef sets out to delight the palate of any food lover.
“Restaurant Philipp” in Franconia: local products with a hint of French style
Delicate asparagus, fresh fish and juicy venison – the menu at the “Restaurant Philipp” in Sommerhausen changes according to the season. Top chef Michael Philipps only uses fresh, regional ingredients, with which he creates the finest Franconian meals, based on French cuisine. He is always keen to maintain good contact with his guests. You are attended to by the top chef in person, and can look over his shoulder to watch the master at work.
“Tantris” in Munich – gourmet temple of the highest level
In the heart of the Bavarian capital, quality is the name of the game. In the former kitchen of top chef Eckart Witzigmann, it is now star chef Hans Haas who wields the ladle. And with great success: Through his simple but outstanding dishes, his two-star restaurant is in 44th place in “The World’s 50 Best Restaurants”. Let the dishes created by this top chef melt on your tongue – in the “Tantris” in Munich.
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