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He and his team produce the finest cuisine using these ingredients and have been awarded two Michelin stars and 19 Gault Millau points. The fact that Jürgens’ plate decorations reflect the landscape of the Tegernsee certainly has a part to play in this. For example, raw fish is served on frozen pebbles and chocolate desserts on wooden boards.
The Michelin-starred chefs Michael Fell (Dichterstub’n in the Park-Hotel Egerner Höfe) and Martin Rehmann (Villa am See hotel and restaurant) aren’t quite as adventurous in their presentation, but their dishes also combine the best regional products with high levels of culinary skill and the touch of creativity needed to earn a star.
Matthias Rödiger from the Leeberghof hotel and restaurant takes the same approach. The fish he serves have been caught in the Tegernsee, the game comes from the owner Helmut Huber’s own shoot, the herbs are grown in the garden behind the hotel and the fruit and vegetables are supplied by organic farms in the area. Rödiger and his young team have found the perfect balance between Bavarian delicacies and crossover cuisine, one example being latte macchiato made with parsley root and served with wild duck praline.
On the subject of Bavarian delicacies, the food offered at the restaurants around the Tegernsee is also extremely appealing, even if they are not run by Michelin-starred chefs. On a two-week holiday, it is actually possible to eat more than once a day at a different restaurant, bar or café. The focus is generally on high-quality regional dishes which range from subtle to hearty in style, such as those served by the Kirschner Stuben and Weinhaus Moschner restaurants in Rottach-Egern.
The valleys and hills around the Tegernsee are also worth a visit, with comfortable cafés and bars awaiting you at the end of your walk. At the Café Aibl in Kreuth, for example, head chef Georg Ertl Jr. serves fillet of venison from deer he has shot himself and, in the Gasthaus Altes Bad, Axel Winkelmann offers beer bread which is simply delicious. Cheese lovers should take a trip to the Naturkäserei Tegernseer Land (a cheese dairy). The cows whose milk is used to make cheese are fed only grass and hay. The result is a delicious selection of raw milk cheeses ranging from mild to mature in flavour.
Text: Rainer Meier
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