Culinary Bavaria | Brauereigasthof Hotel Aying

Enjoy a good meal in pleasant company and a cosy atmosphere - Bavarian hospitality is a tradition at the Brauereigasthof Hotel Aying. Our kitchen brigade composes sophisticated, fine dishes - inspired by selected products and ingredients from the neighbouring farm and our own hunting grounds. The result is top-class culinary delights that are regularly praised by leading gourmet guides.

Lunch menu

Afternoon menu Sundays and public holidays

The Rolls Royce among the specialty weeks: Our Ayinger Fish Week! We start the 38th edition traditionally and brilliantly on Ash Wednesday and spoil you for ten days with the best fresh and saltwater fish. Early booking is highly recommended.

Menu Fish Week

Two chefs artfully decorate a dish in a modern, professional kitchen under warm lighting.

GENTLY BRAISED VEAL SHANK FOR 4
with Madeira jus, a medley of braised vegetables, and light herb-infused bread dumplings or fresh salads from our garden.
€31.00 per person

March 19 to April 18, 2025
BRETON MONKFISCH FOR 2
whole-roasted with a shellfish sauce, seafood risotto, two kinds of beetroot, and a salad from the Ayinger garden
€49.00 per person

Please note: Both dishes are available by pre-order only (at least 48 hours in advance)

Well maintained on site vegetable garden, showcasing a variety of fresh produce.

Our head chef Tobias Franz is responsible for these top-class delights.

"With our dishes, you simply have to taste that you are in Aying. For us, regionality is not a feature to be emphasised, not an indicator of good cuisine, but a matter of course," says Franz, summarising his product philosophy.

You can read the detailed portrait of Tobias Franz here:

TO THE PORTRAIT