In 2007, chef Claus-Peter Lumpp earned a third Michelin star for the Bareiss Hotel’s eponymous eight-table restaurant, which showcases the produce of local artisans (cured lamb; goat cheese; herb-flecked butter).
Chef-owner Friedrich Klumpp, one of the first locals to start offering herb walks to visitors, creates an entire menu out of the herbs he gathers—creamed chanterelles, cranberry butter, and even pine needle ice cream.
Chef Harald Wohlfahrt, one of Germany’s most influential chefs, heads the kitchen of this intimate, three Michelin-starred restaurant in the 1789 Traube Tonbach hotel. Look for ingredients sourced within the region, such as deer with ginger...
Chef Jörg Sackmann cooks alongside his son, Nico, who forages every day for the wild herbs that show up on their dishes each night, including wild chamomile–encrusted lamb and yarrow-topped Mangalica pork.