Fuchsbräu

The story

Fuchsbräu Restaurant in Beilngries | Regional Bavarian Cooking & Schlemmer Atlas Recognition

The kitchen and its philosophy

At the Fuchsbräu in Beilngries, regional Bavarian cuisine meets a straightforward kitchen ethos built on daily market runs. What began as a traditional brewery now operates under the guidance of Maria Emslander-Haugg and Oliver Haugg. Their family-run Bavarian kitchen follows the Slow Food principle of good, clean, and fair, purchasing produce directly from Altmühltal farms and maintaining full ingredient traceability. This dedication to transparent sourcing recently secured a 1.5 spoon rating from the Schlemmer Atlas guide.

The dining rooms and terrace

Visitors step into a bright dining space that retains traces of its brewing past while offering modern comfort. A glass-walled winter garden extends the seating area into warmer months, while a stone fireplace anchors the main hall against cooler evenings. An accessible outdoor beer garden sits directly across from the local tourist office, providing ample room for al fresco meals. The layout encourages unhurried conversations and keeps sightlines open between tables. Large windows frame the surrounding nature park, reinforcing the connection between the plate and the landscape.

Beverages and evening service

The culinary pace slows in the Kaiserbeck Bar, where guests gather around a Mediterranean-style courtyard during twilight hours. Local wines and craft beers complement the evening Bavarian cooking, which continues to emphasize locally sourced proteins and garden-fresh accompaniments. Staff members maintain a familiar tone, remembering regulars by name and adjusting portion sizes upon request. The space functions equally well for quiet wine tasting or casual after-work gatherings.