Location: Bad Wiessee
Top Restaurants in Bad Wiessee
Top Things to do in Bad Wiessee
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Bad Wiessee Food Guide: 10 Must-Eat Restaurants & Street Food Stalls in Bad Wiessee
Bad Wiessee is a municipality in the district of Miesbach in Upper Bavaria in Germany. Since 1922, it has been a spa town and located on the western shore of the Tegernsee Lake. It had a population of around 4800 inhabitants in 2014. The word "Bad" means "spa" or "baths", while "Wiessee" derives from "Westsee", meaning "western part of the lake". Bad Wiessee was first documented in 1017 in the tax book of the Tegernsee Abbey, encouraged to pay goods to the abbey.
Things to do in Bad Wiessee
1. Braeustueberl Tegernsee
Overall Ratings
4.5 based on 1 reviews
The Benedictine monastery of Tegernsee, which was founded in the year 746, provides the first indications of monasterial brewing. But the earliest date of which we can be certain is that found on the marble plaque on the wall between the pub table and bar in Braustuberl, which is there to this day. On it, in old German text, reads: "The monastery brewery of Tegernsee obtained electoral license for the sale of beer on 22 Feb 1675". This was the date of the official birth of Tegernsee Braustuberl. With the dissolution of the monastery in 1803, Tegernsee was very different. The state seized ownership of the entire monastery. The monastery church became a normal parish church. The monks disappeared. But the lucrative brewery and Braustuberl continued to run. This was the 'fault' of the first Bavarian king. Or to be more precise, his wife. Queen Friderike Wilhelmine Caroline, it is said, fell in love with the valley by the lake and persuaded Max I. Joseph to buy it. From 1817, the grand couple converted the former monastery complex into a royal summer residence, which heralded the start of the beginning of tourism in Tegernsee. The old monastery brewery became 'Koniglich Braunen Brauhaus Tegernsee' - and King Max I. Joseph became the first in what is now five generations of a full line of Wittelsbach brewing men, and not to forget the Queen Dowager Friderike Caroline who also made a more than competent lady brewer. It has remained in Wittelsbach hands, passed down through the family, and today goes by the name 'Herzoglich Bayerisches Brauhaus Tegernsee'. It has been owned by Duke Max in Bavaria since 1968 and his daughter Anna is now managing the brewery.
Reviewed By qub47 - Geordie
I had been the year before in glorious weather and was so impressed I wanted to show my husband. The weather was anything but glorious, rain tipping down. Still the large outdoor area under heated awnings was reasonably busy on a Wednesday lunchtime. But once...MoreDear qub47, thanks for your great review and your visit! We hope to welcome you soon again and wish you all the best till then! Best regards from Bräustüberl!
2. Aueralm
Overall Ratings
4 based on 48 reviews
Reviewed By Svetlana D - Heidelberg, Germany
When we hiked up to the Aueralm, there was a perfect opportunity to relax and eat something, while enjoying a very nice view of the nearby Mountains. The soup was hot and a bit spicy. There was an interesting option for tea- Jagertee - basically half alcohol with herbs and half hot water) try if you dare.
3. Abwinkler-Hof
Overall Ratings
3.5 based on 47 reviews
Reviewed By Adhd-Travel
If you like the German kitchen this is the restaurant for you. I have vistited this restaurant on various occasions since 2000. Its staff is always friendly and helpful, if this restaurant would be located in my home town I would dine here at least once a week
4. Niederstub'n
Overall Ratings
4 based on 104 reviews
Reviewed By Isselerhof - Sydney, Australia
Me and my girl went there 3 times out of 4 !!
That says it all...
The food is SO fresh and good, or as my girl calls it: heartwarming, the service is impeccable and super friendly and the atmosphere is just right, not too dark, not too bright, not too noisy, just very pleasant, no outside Seating though !!
We had fish, chicken curry, schnitzel, kaesspaetzle, all excellent quality, side salads very fresh and tasty dressing and CHEAP ( mains are 8 EUR to 12 EUR )
I can highly recommend this place !!
Be aware, they take NO orders after 9pm, so don't go too late !!
One of our friends came late from Berlin one evening, so we had to eat at the POST across the street, paid double for half the quality ;)
Enjoy this place it is really worth it
5. Freihaus Brenner
Overall Ratings
4.5 based on 287 reviews
Anyone who has been a guest house in the open burner, knows that it is up here especially nice with us. Whether for a snack, dinner or a lavish celebration: You can expect treat! Because our kitchen to indulge in the best white and our service team is always happy to help. As our guest rooms are so inviting and the view from our patio on the Tegernsee always enthusiastic. And because you will feel at any time personally welcome. "The best motivation is to make our guests feel at home."
Reviewed By Thomas F - Frankfurt, Germany
I go here since nearly 20 years. Quality constant and always above average, but never brilliant. A lot of old fashioned dishes on the menu like Kalbshaxe and Forelle Blau.
Very lovely view over the lake.
Not suitable for socially insecure visitors. The typical customers are social upstarts with black Cayennes, and she wearing a LV bag, or shabby-looking old rich.
6. Restaurant Ueberfahrt
Overall Ratings
4.5 based on 285 reviews
Reviewed By WorldTravelDoc - London, United Kingdom
We had our 25th anniversary this April and wanted to celebrate just the two of us by having a memorable evening in a 3* Michelin Restaurant. We have been living in several countries around the world and our initial plan was to return to L'Ambroisie in Paris or perhaps to Alain Ducasse at the Dorchester in London for our anniversary. However, having been there not that long ago we changed our mind and dared an experiment: Christian Jürgens' Überfahrt at Tegernsee in Germany. Reviews were very good and hence we were looking very much forward to get to know Mr. Jürgens cuisine. In my reservation - which was done via the Hotel Überfahrt that houses the restaurant - I mentioned the anniversary and so everything should have been set for a nice and memorable evening.
Now let me start with the positives. We had the 7-course tasting menu and were rewarded with an outstanding sequence of courses, all cooked to perfection, very creatively presented and prepared and it is no exaggeration to say that they were superbly delicious. The only exception was the "Foie Gras Printemps". It was basically a combination of foie gras, white asparagus, morels and sherry in a green chocolate-like sphere and somehow the distinctive taste of the foie gras got lost in this combination. That was probably the point to replace the sometimes overpowering foie gras taste by a subtle combination of flavours, but it didn't really meet our personal taste. I'm back to my longterm opinion that there is no reason to experiment with foie gras. But well, tastes are different and I'm sure other people might like this dish. The absolute highlight of the menu sequence was a dish called "Bernsteine" (amber) which was a combination of beef marrow, pea mash and persian caviar: simply divine! It was then followed by a dish called "Brüsseler Spitze" (Brussels lace), which was half-grilled and hence half-transparent Wagyu ham on chicoree. This was actually my second favourite out of the menu - rivalled only by the warm raspberry cake with Guanaja chocolate and almonds that was served as dessert. As mentioned above everything was presented in a very creative way - for example the amuse bouche - little tapas-like bites - on the cut trunks of a small tree. We applaud Christian Jürgens for his outstanding creativity and are very grateful for having had the chance to benefit from his skills.
Unfortunately, we weren't quite so convinced by the concept of his restaurant.
The first noticeable issue is the layout of the tables in the room. The dining room we were in had two 2-guest tables in the corners of the shorter wall of the room. Guests sit on the adjacent sides of the table. This has the advantage that nobody looks against the wall, but the disadvantage that one person at each table sits basically just opposite the person at the table in the other corner. It feels a bit odd to look into a stranger's face and not into the face of your dining partner throughout the entire meal. Simple solution would be to position the tables in a way that one corner points against the wall. Both diners would then sit in a 45-degree angle with their back to the wall and would look into the room and not against the wall but also not into a stranger's face.
Whilst the dining room is decorated in warm wood colours and with exclusive fabrics it comes a bit as a surprise that there are no table clothes on the dining tables. Really? Table and floor parquet are made from almost the same material, so perhaps the idea was to not break the colour concept with white linen. I don't know. Or perhaps this was supposed to be a reference to traditional Bavarian restaurants with their simple, solid, wooden tables. Whatever the idea, I'm afraid but it doesn't work. (Just for completeness: the unusual concept culminates in the very moment when after the main course the table is cleaned from bread crumbs. Yes, you picture the brush or other small device that is normally used for this purpose. Here this was done with a damp cleaning cloth that basically left the table surface half wet.)
Another unnecessary gimmick was the little wet towel that was served before the dinner. It was one of these little white tablets that one typically finds in cheap restaurants in the Far East: you pour water over it and out of the tablet grows a little towel that - to make things worse - smells like a refreshment towel - an olfactoric distraction from the culinary delights to come.
It should go without saying that in a 3* Michelin restaurant one finds an outstanding sommelier. Maybe I have too traditional a view here but I'm pretty sure that I'm not alone. Somehow it seems that in Mr. Jürgens' restaurant there is not one sommelier but some of the staff have a double function of serving food and taking over sommelier responsibilities. So at every table - or group of two smaller tables - one person is responsible for the wine. This doesn't only sound unusual it actually doesn't work: we weren't quite so happy with the sommelier responsible for our table. I have a pretty reasonable understanding of wines and how to match them with food and hence selected a Meursault Poruzots from Mikulski (for the foie gras and the fish course) and a Vosne Romanee for the meat courses and cheese. The sommelier recommended a 2005 over a 2007 for the Meursault but wasn't really able to describe what the difference was. He agreed with the red wine. However, for the foie gras he then - once we had already started drinking the Meursault - recommended a Riesling late vintage which I agreed with (wasn't actually necessary as the typical foie gras taste was missing as mentioned above, so the Meursault would have been fine). What then really irritated us was that he also recommended the Riesling for the fish course as he revealed there was ginger in the dish and it would spoil the Meursault. I'm sorry, but I would have expected a good sommelier telling us that before we started the Meursault.
Finally, and I'm really sorry to say that, but the staff overall lacked any sense of warmth. One just didn't feel welcome. The fact that it was our 25th anniversary wasn't mentioned at any point, we weren't even asked whether we had a good day. Simple things that make the world of a difference.
As a consequence of all the above we left the restaurant a bit disappointed - and even the outstanding food could not make up for it. Overall this was not an experience one wants to have at the occasion of a 25th anniversary - let alone after paying over EUR1,000. In a 3* Michelin restaurant there should not be room for imperfections. L'Ambroisie and Ducasse will see more of us again.
My personal rating system:
To what extent did the restaurant meet my expectations (0 to 5)? - 3
How likely is it that I will eat here again (0 to 5)? - 1
How likely is it that I recommend this restaurant to a friend (0 to 5)? - 3
How likely is it that I would put this restaurant on a list of 1,000 places to eat at before you die (0 to 5)? - 3
OVERALL RATING (total of the four ratings above, 0 to 20) - 10
7. Egern 51
Overall Ratings
4.5 based on 214 reviews
Reviewed By Hakan K
Food quality was good but I found the service very irritating - the waiter who served us first ignored us after some point entirely and his female colleague continued with the service. It may have been a language thing? Maybe he didn't feel comfortable speaking English? In any case it made us feel uncomfortable.
8. Il Barcaiolo
Overall Ratings
4.5 based on 153 reviews
Benvenuto (welcome) to the Italian side of the Tegernsee! The ?Il Barcaiolo? restaurant celebrates ?cucina casalinga? their Renaissance - and places the best Italian housewife recipes at the core of exceptional fine dining. With just the right wine, fine starters, first courses and second courses, or sweet delicacies, you can enjoy the relaxing atmosphere of this place. The ?Il Barcaiolo? restaurant welcomes its guests with sincere, amiable and, most importantly, authentic and diverse culinary delights from the most well known Italian regions. Buon Appetito! Enjoy your meal!
Reviewed By maestro074 - Leuven, Belgium
We had dinner in the restaurant during our stay in the hotel.
The food is very nice italian food starting with a nice bread platter with foccacia, sausage and olives. Minestrone and panzanella were very tasty as starters followed by nice home made pasta.
Only drawback seems to be how they deal with Reservations. We had to be there at 18.30 to get a table but the restaurant stayed empty for quite some while. People came in without a reservation and the ones they knew seem to still get a table. Others not.
9. Dichterstub'n
Overall Ratings
4.5 based on 50 reviews
Whether you opt for fine dining in the Dichterstub'n, or friendly waitress service in the Hubertusstuberl - in the Egerner Hofen in Rottach-Egern, Lake Tegernsee, everyone is welcomed with equally fine culinary delights. The Dichterstub'n is a hommage to Rottach-Egern's Literary past. It is not only connoisseurs who enjoy the food here at the Dichter and Schriftsteller, but also anyone who enjoys fine dining, is served from the artists working in our kitchen, who have been awarded a Michelin Star for their gourmet delicacies. Under the instruction of the two head chef Michael Fell, the team prepares regional creations of the highest level. On the menu, for example, you will find trout fillet on tossed savoy cabbage, and potato puree, slices of sirloin in shallot sauce with grilled potatoes, or sliced curd cheese with apricots and raspberry sorbet. The Hubertusstuberl stands for all that is fine, in traditional Bavarian hostelries. You will also find hearty regional dishes served here.
Reviewed By waehlerisch - Boston, MA
the food was fantastic from beginning to end. the 'landei' is a fabulous appetizer, the veal two ways as well, especially the braised calf cheek (to die for). wine selection very good, recommendations of waiter not as good as they could have been; i know a fair amount about wine, though am not a true expert, but i knew more than he did, which should not be the case at these prices. he also came by far too often and talked far too much.
it's a lovely drive to the Tegernsee, perhaps germany's most beautiful lake. the hotel is close to the lake, but there's no view, at least not from the dichterstube, which has no windows, but rather walls covered with low-quality portraits of lesser known german poets (thus 'poet's room').
10. Das Tegernsee
Overall Ratings
4 based on 84 reviews
Reviewed By Michael M - United States
What a perfect setting for lunch! Perfect views of the lake, and good food. Relaxing and enjoyable. Congenial Waitstaff. Must return!
