When the food and the drinks are good, time only makes them better! I visited Aying, a beautiful small village about 20 Kilometers outside Munich in Bavaria, Germany, back in August 2009.
The village’s pride over the last 140 years is the Brewery Ayinger, which produces some of the best beer I have ever tasted.
I visited the village with friends who at the time were living in Munich. We had lunch in the garden of the hotel restaurant that is owned and operated by the brewery, Brauereigasthof Hotel Aying, a family-run establishment steeped in tradition and now run by the seventh generation.
The Gasthof serves traditional Bavarian dishes. At the time of the visit, the restaurant was recommended by the Michelin Red Guide as “bib gourmand”. Today it has been awarded a MICHELIN Green Star. Tobias Franz, the Fist Head Chef at the Brauereigasthof Hotel Aying, said:
“Our region is close to our heart, which is why we only use the best from the surrounding area, including meat that we hunt or rear ourselves. In addition, we make the most of produce from our own farmland, brewery, garden and beehives, and the mineral water we serve is drawn from our own spring.”
For a starter, I had the pickled pork head cheese, which was delicious, and was accompanied by sweet potatoes!
For the main course I had pork in the oven, cooked to perfection, with crispy skin and a light delicious gravy!
This is one of the cornerstones of the Bavarian cuisine.
Gastrolvios 