Bavaria is justly proud of its culinary heritage. We explore the region around Tegernsee Lake, 50 kilometers south of Munich, sampling local specialities and learning a bit of history too.
In 1816, King Maximilian of Bavaria turned a former Benedictine Abbey and its brewery into the royal summer residence - effectively introducing tourism to the region. The Wittelsbach Dynasty's appreciation of local cuisine started a tradition that is still cultivated today.
The Herzogliche Bräustüberl pub on Tegernsee Lake serves local beer as well as regional specialities such as veal sausage and knuckle of pork. There are all sorts of cheeses to be sampled at the Tegernseerland dairy in Wildbad Kreuth, and in Rottach-Egern, there's Michelin-starred cuisine at the Seehotel Überfahrt, where chefs Walter Leufen and Christian Jürgens dish up a modern take on traditional dishes.