Destination: Bavaria

Bavaria is a region of grand images and everyday rituals. Storybook towns, royal castles and alpine peaks sit alongside beer gardens, market squares and quiet country roads. From Franconian vineyards to the first high ridges of the Alps, the landscape shifts constantly, revealing a place where tradition feels lived rather than preserved. Bavaria unfolds slowly, rewarding those who take the time to move between its cities, villages and mountains.

Savor the Spirit and Flavors of Bavaria

Food and conviviality are central to Bavarian life. Long tables, regional products and seasonal rhythms shape how people eat, gather and celebrate. Alongside familiar classics, a new generation of chefs is giving the cuisine fresh expression, connecting local ingredients with contemporary ideas.

Across the region, JRE restaurants reflect this evolution, offering thoughtful, place-driven dining that mirrors Bavaria itself: grounded, generous and quietly ambitious.

Interviews

Germany’s contemporary culinary landscape is shaped by strong regional identities, family heritage, and a growing confidence in honest, product-driven cooking. Across different parts of the country, JRE chefs reinterpret tradition through modern craftsmanship, proving that fine dining and regional culture can coexist naturally. In these interviews, Sascha Stemberg of Haus Stemberg and Alexander Huber of Huberwirt share how legacy, place, and personal philosophy guide their kitchens today, each from a distinct regional perspective.

Sascha Stemberg: Two Kitchens, One Philosophy

At Haus Stemberg in Velbert, Sascha Stemberg continues a family story that began in 1864. His cuisine follows a clear idea: honest food, rooted in region and season, refined through skill rather than complexity. Balancing tavern-style comfort with fine dining precision, he believes great cooking should feel approachable and sincere. His work shows how tradition gains strength when it evolves thoughtfully.

Alexander Huber: Carrying Tradition Forward

For Alexander Huber, hospitality is a language learned early. At the Huberwirt in Pleiskirchen, he leads a new chapter of a centuries-old tavern by giving equal space to Bavarian classics and modern fine dining. His approach respects origins while inviting change, allowing familiar dishes to speak in a contemporary voice. With Huberwirt 2.0, he demonstrates how heritage can move forward without losing its identity.

Recipes

Chef Frédéric Morel of Cœur D’Artichaut invites you into his kitchen with a refined three-course menu inspired by the foundations of classical French cuisine. Guided by precision, balance, and deep respect for the product, this menu reflects his calm, confident approach to cooking.

A Three-Course Expression of Craft

From delicate seafood to expressive meat and a softly structured dessert, each course reveals a different facet of Chef Morel’s culinary language. Powerful sauces, clean flavors, and thoughtful contrasts create a menu that feels elegant yet approachable.

Designed to be recreated at home, this three-course journey offers a glimpse into the discipline and finesse that define his cooking, encouraging you to explore each dish and experience the harmony between tradition and modern technique.