More expensive, more sustainable and less meat: gastronomic trends in Bavaria are changing

Created: 11/27/2022, 4:35 p.m

Bavarian gastronomy is changing: the current trend is towards more sustainability and quality - especially with regard to animals and meat.

Munich – According to Monika Poschenrieder, Chair of the Gastronomy Department of the Bavarian Hotel and Restaurant Association (BGH) DEHOGA Bayern, meals have become around ten percent more expensive.

Purchasing, staff and energy are making a difference.

However, according to DEHOGA Bayern, Bavarian guests are happy to pay if certain requirements are met.

Origin in Bavaria a strong trend - meat quality must be excellent

"More and more guests want to know where the goods come from," says Monika Poschenrieder.

In Bavaria, the origin of the food used is a strong trend, because there is also a strong regional cuisine.

This can also be found in Baden-Württemberg, but in the north this demand from customers is decreasing.

Above all, the topic of "animal welfare" is important to the guests.

The Bavarian gastronomy, here using the example of Landshut, is changing - sustainability and quality are the buzzwords of the hour (symbol image).

© Manfred Segerer / IMAGO

Many are willing to consume less meat, but the quality must be excellent.

"The classic steak then has 160 to 180 grams, but no more 200 or 250 grams," says the gastronomy expert.

Ultimately, meat is very often prepared according to cut and customer requirements;

there are still a few lovers who order 500 or even 600 grams of a special cut.

Trump regionality - also with the fish

In general, the trend – in line with sustainability – is to use the whole animal – also in English “from nose to tail”.

Regionality is also trumps when it comes to fish: “Trout and char are very popular, but there are also Bavarian shrimp.”

Vegetarian and vegan dishes are also in demand and together account for around ten percent.

From her gastronomic experience, the "Dry-Aged Beef Burger", for example, which is sold out very quickly, is a real trend dish.

The topic of bowls is also still very much in the forefront among younger people – bowls for breakfast, lunch and dinner.

(By the way: Our Bayern newsletter informs you about all the important stories from Bavaria. Register here.)

Gastronomic trends are also reflected in the side dishes

When it comes to exotic side dishes, it is important to consumers that they are grown in the region if possible.

Poschenrieder thinks of quinona and sweet potatoes.

"There is even a Tropic House near Miesbach - tropical vegetables and fruits are grown here!"

also read

Snow here, mild air there: Bavarian weather could hardly be more different next week

"Today feast in McDonald's": Edeka customer shows deposit slip and is called "Bonze".

17 pictures: At home in Bavaria – known all over the world

View photo gallery

In the Advent and Christmas season in Bavaria, carp, duck and goose dishes tend to be more classic, with modern preparation - for example with "sous vide" cooking - being very well received by the guests.

It can currently be said that the prices on the menu have increased by an average of ten percent.

Poschenrieder: "The guests understand that and are willing to pay for quality."

All news and stories from Bavaria can now also be found on our brand new Facebook page Merkur Bayern.