Altötting is a historic town in Bavaria and the capital of the Altötting district. Renowned for its 500-year history as a Catholic pilgrimage site dedicated to Mary, it has hosted visits from Popes John Paul II and Benedict XVI. The town offers a serene atmosphere rich in religious heritage and culture. Its compact layout makes it ideal for travelers seeking a peaceful retreat with easy access to significant historical landmarks on foot.
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Stay in the old town near the Basilica of the Nativity of Mary. This central location allows you to walk to major religious sites easily. It offers a quiet environment perfect for experiencing the pilgrimage atmosphere early in the morning or at dusk without needing transport.
Altötting has no airport. The nearest international hub is Munich (MUC). Take a train from Munich, which takes approximately one hour to reach Altötting directly. Once there, most attractions are within walking distance, making a car unnecessary for exploring the town center.
Visit year-round, but spring and autumn offer pleasant weather for walking. Summer may see higher numbers of pilgrims. If interested in religious history, consider anniversaries of papal visits, though accommodation may be tighter during these peak spiritual periods.
This long-established inn has been run by the same family since 1612 and is now in the capable hands of Alexander Huber. Following a change in concept, the property now comprises two venues: the traditionally Bavarian Wirtshaus Huberwirt and Restaurant Alexander Huber. The latter serves as the fine dining counterpart and a presents a five- or seven-course tasting menu comprising dishes such as turbot with mussel chowder, artichoke, preserved lemon and cured egg yolk, or Pleiskirchen duck – breast and dumpling with shoyu, ginger, salsify and pointed cabbage. A vegetarian set menu is also availa
WebsiteWith chef-patron Alexander Huber and hostess Sandra Huber at the helm, this long-standing family business is now run by the 11th generation. Regional cuisine is served either à la carte or as a three- to five-course "Wirtshausmenü", with optional wine pairings. Highlights include jellied catfish and sturgeon with herb sauce, cabbage and root vegetables, or boiled beef shoulder and bone marrow with roast potatoes, apple and horseradish sauce, and spinach. A children's menu is also available. The restaurant consists of two inviting dining rooms, their striking old wooden ceilings testament to ov
WebsiteThis traditional Bavarian inn has been around since 1870 and today it boasts a lovely blend of clean, modern design and warm wood. The patron and chef is a master butcher and his experience working at renowned restaurants can be seen in his good seasonal dishes. The large terrace is popular.
WebsiteIn this listed building, you are immersed in the charming ambience of what used to be a shop selling goods from the colonies. The floor-to-ceiling dark wooden shelves lining the walls, laden with all manner of decorative items, and the rustic old floorboards are striking. Fuss-free yet flavoursome dishes are served in generous portions at the elegantly set, bare wooden tables. The cuisine embraces international influences, with dishes on the menu such as "creamy spicy" king prawn with pea shoots and mango, or crown of Scottish lamb with a potato and olive oil purée, wild broccoli and a thyme j
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