Freilinger Wirt

The story

Freilinger Wirt – Modern Bavarian Cuisine in Mitterskirchen, Eggenfelden

Tradition meets innovation at Freilinger Wirt

In the small town of Mitterskirchen, just outside Eggenfelden, the Freilinger family has been running a traditional inn since 1870. Today, the fourth generation — chef Michael Freilinger — has given the old Wirtshaus a new direction. After years cooking in Michelin-starred kitchens across Europe, Michael returned home in 2015 and began quietly reshaping the family business.

The result is a restaurant that respects its Bavarian roots while reaching beyond them. The kitchen still works only with fresh, locally sourced ingredients — fish from Fischzucht Bretträger and Brandmühle, eggs from Heumeier, produce from Gärtnerei Fisch, and herbs from the Freilingers' own garden and neighbouring growers. But the cooking has shifted from hearty mass to refined, seasonal dishes that balance tradition with a lighter, more creative touch. The restaurant's Michelin Recommended status reflects this evolution: recognisably Bavarian, but never predictable.

The setting matches the food. The interior blends modern comfort with the warmth of a Bavarian country house — natural materials, soft light, understated elegance. In warmer months, the biergarten becomes the heart of the house, a place for relaxed evenings under old trees. The restaurant also hosts weddings, family celebrations, and club events, adapting its atmosphere to the occasion without losing its character.

Freilinger Wirt describes its approach as "class instead of mass, creativity instead of uniformity." The menu changes with the seasons, and the kitchen is not afraid to look beyond the region's borders for inspiration. The result is a restaurant that feels both deeply local and quietly ambitious — a place where tradition and modernity sit comfortably at the same table.