Bavarian delicacies and international crossover cuisine
Let Chef Franz Maier and his team indulge you in the culinary delights on offer. Bavarian specialities are available on the lunch menu, international crossover cuisine dominates in the evening. If you are feeling a little peckish, cold and warm treats are also available.
Cooking is both an art and a skill…
Openness and freshness are our principles – the centre of our restaurant is the open kitchen. Right in front of our guests’ eyes, the chef transforms fresh ingredients into culinary specialities.
As Head Chef Franz Josef Maier mixes Bavarian cuisine with Mediterranean and Asian influences. This creations, such as scallops and crayfish in the artichoke root bouillon, fillet of venison on a purée of celery with sautéed conica morel or fillet of char in a porcini foam with market vegetables and sesame potatoes For dessert, we highly recommend a tonka bean mousse and macadamia crunch with white coffee ice-cream.
Honest dishes with local products
The boss kills the game himself as a committed and ambitious hunter. We get the fish fresh from the Tegernsee fishermen and everything else from ecologically working farmers.
The result is a down-to-earth, yet well-balanced and refined menu, which the chef also uses according to the seasons.
Enjoyment & Gourmet: Natural, healthy and innovative
The chef’s philosophy: “My connection with nature and with the soil we live on is reflected above all in our gourmet kitchen. Our guests can therefore look forward to an innovative, down-to-earth – and this is not a contradiction – and natural gourmet cuisine:
Our kitchen team conjures up imaginative dishes on the guest table every day and only uses high-quality, local products and organic products. Healthy and carefully selected ingredients as well as careful preparation are essential to our gourmet cuisine.
We source our exclusive beef from the Gschwandlerhof in Reitrain am Tegernsee
The calves from the Gschwandnerhof enjoy around 100 days of alpine pasture and another 100 days of grazing for slow and species-appropriate growth. In addition to the herbs and grasses on the mountain pasture, the oxen only get hay and green fodder from their own cultivation. No fattening feed, no hormones and no antibiotics! We create a natural cycle – and a delicacy. Convince yourself of the highest quality meat products in our restaurant.
There are more details: Website Gschwandlerhof
The chef’s philosophy: “My solidarity with nature and with the soil we live on is mainly reflected in our gourmet cuisine.”