About this tour
When Charlie from our team did this cooking class in Oberaudorf, we found ourselves in a proper farmhouse kitchen at the foot of the Bavarian Alps, sleeves rolled up and schnitzel mallets in hand. The four-hour session walks you through making regional classics—crispy schnitzel, potato salad done the Bavarian way, kaiserschmarrn for afters—while your host fills in the cultural backstory and tradition behind each dish. It's hands-on from the start, pitched at travellers who want to actually cook, not just watch, and finish with a meal you've made yourself, a recipe book to take home, and enough local beer and schnapps to feel properly Bavarian by the end.
Highlights
- Schnitzel hammer placed directly into your hands; proper technique coaching throughout.
- Kaiserschmarrn made from scratch—fluffy torn pancake with apple sauce and digestif schnapps.
- Bavarian cheese spread (Obazda) prepared as part of the spread; authentic regional staple.
- Local beers and soft drinks included; schnapps served after dessert as tradition dictates.
- Recipe book sent home so you can recreate the kitchen magic for family.
- Farmhouse setting in the Alps; cultural storytelling woven into each cooking step.
- Train station drop-off timed so you don't miss your connection.
What to expect
You'll arrive at a Bavarian farmhouse kitchen and get straight into prep. Charlie's experience was a steady rhythm: learning knife skills and potato technique early, then moving to the schnitzel—and that's when they hand you the mallet. It's genuinely satisfying, and the instructor doesn't hover; they let you find the right whack. Between tasks, there's conversation about why Bavarians do things a certain way, which feels natural rather than like a lecture. The kaiserschmarrn comes together quickly at the end, and you sit down to eat what you've cooked alongside bread, cheese, and salad.
Pacing is relaxed. You're not rushed through steps, but four hours does move on—by the end you're genuinely hungry and the meal tastes better because you made it. The farmhouse itself has that Alpine feel: simple, clean, nothing fancy. Other guests tend to be small groups or couples keen on cooking, so it's not crowded or chaotic.
Good to know
If you actually want to cook rather than pose for photos, this delivers. The schnitzel technique sticks with you, and making kaiserschmarrn by hand is a skill worth having. Local beer and schnapps feel included properly, not tokenistic. The recipe book is genuinely useful. It suits foodies, couples after something interactive, and anyone curious about Bavarian food culture without needing to speak German.
You will get floury and wet; bring clothes you don't mind messing up. It's a working kitchen, not a polished studio class. If you're vegetarian or have dietary restrictions, check ahead—schnitzel is the centrepiece. Prams and small children are accommodated, but a four-hour cooking class with a toddler in tow is more logistical puzzle than relaxation.
Public transport is nearby; the farmhouse is accessible by train and local bus. Soft drinks are available if you skip the beer. Group sizes stay small enough that you get proper attention. Peak times are likely weekends and summer; book weekday mornings if crowds bother you.
Tour sold and operated by Viator via Viator. Descriptions on this page are original Global Hobo summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.