Die besten Restaurants mit Gourmetrestaurant Essen in Rottach-Egern

Because the restaurant is called “Dichter”, one might come up with the idea of ​​calling the dishes served in the gourmet restaurant of the Hotel Egerner Höfe “Poems”. But that would be too flat - and wouldn't do the food justice either. Rather, they are visual and gustatory works of art that can hardly be described in terms of their variety of aromas. That's why I let the pictures do the talking. The first two pictures show the amuse gueule “peppers and capers” Follow it 2nd course: Tegernsee char with cauliflower, rocket, mace 3rd course: Langostino with watermelon, eggplant and tarragon 3rd course: Peas with mackerel and lemon balm 5th course: Bouillabaisse with pickled sea wolf and lime 6th course: Bavarian saddle of venison with kohlrabi and Sichuan pepper Dessert: rhubarb and celery I don't have any pictures of the various greetings from the kitchen and the petit four. The service was excellent and extremely attentive, the wines that the young sommelier recommended, which mainly came from German winemakers, were suitable for every dish, rounded off and sometimes exciting. Overall, it was a very nice, worthwhile, enjoyable evening.

We were really looking forward to the Überfahrt restaurant, which was recently awarded one star. The reception was not only professional but also very warm. The non-vegetarian dinner, which was ordered twice, fully corresponded to a star cuisine. Unfortunately, the vegetarian menu was only impressive in its presentation and decoration. Five courses were ordered, two of which were simply inedible and were returned to the kitchen almost untouched. The obvious thing to do would have been to ask what we thought was wrong with the dishes - unfortunately there was no answer. The cauliflower in nut butter and parsley was so salty, which was due to the fatty espuma and creams. Furthermore, the vegetarian version lacked texture, as the entire menu was just strained and foamed ingredients. Simply, the menu consisted exclusively of side dishes. The artichoke with goat curd was massively sour, which overwhelmed the whole dish and the artichoke itself tasted of nothing. The pricing doesn't stand out at all compared to the non-vegetarian menu, which we found very irritating and unjustified. It is not obvious that Norway snaffon or rabbit with cauliflower and artichokes do not add up to the food costs and therefore the price is completely exorbitant. There's no point in designing the plates, no matter how beautifully crafted. At the end of the meal, Ms. Fischer came out of the kitchen and brought us a box of various desserts. At this point at the latest, we would have expected the star chef to personally find out how the food arrived. Unfortunately this didn't happen. We wish the young chef all the best for the future and a more balanced palate.