[Advertisement]

Gourmet Restaurant Dichterstub'n in the Egerner Höfe | Dining at Lake Tegernsee at the Relais & Châteaux Egerner Höfe | 2-Michelin-starred chef Thomas Kellermann – Over the past few weeks, I've been visiting Lake Tegernsee several times to explore all the towns and their restaurants. Five towns – five days. Day six – and thus this (sixth) article about the culinary scene at Lake Tegernsee – was my visit to the Relais & Châteaux Egerner Höfe and its gourmet restaurant, "Dichterstub'n". Of course, the occasion alone is reason enough to rejoice. Even more gratifying, however, was the fact that the renowned two-Michelin-starred chef Thomas Kellermann has been the head chef at the Dichterstub'n since June 2018. Into the car and off to Rottach-Egern.

Gourmetrestaurant Dichterstub'n Tegernsee Rottach Egern -17

The gourmet restaurant Dichterstub'n

The Relais & Châteaux Park-Hotel Egerner Höfe

Opened in 1992 by Count von Moltke (now a Relais & Châteaux member), the Park-Hotel Egerner Höfe is located in Rottach-Egern, nestled amidst mountains, lakes, and a picturesque landscape. Beyond its culinary delights and idyllic setting, the luxury hotel itself offers a wealth of activities, services, and comforts. For those who appreciate not only exceptional cuisine but also a sophisticated, rustic charm, this is the perfect place – a combination I personally find appealing. The Park-Hotel Egerner Höfe ideally blends nature, relaxation, and indulgence. In addition to the Dichterstub'n, dedicated to culinary delights, the hotel offers a variety of accommodations divided into the "Stammhaus" (main building), "Höfe" (courtyards), "Egerner Alm" (Egerner Alpine Pasture), and "Alm im Park" (Alpine Pasture in the Park), all modern, comfortable, and tailored to individual preferences. I don't want to go into detail about the courtyards, rooms, wellness area, etc. here, but rather encourage you to test the hotel yourself, or perhaps combine a short tour with a visit to the gourmet restaurant.Website Park-Hotel Egerner Höfe).

Gourmetrestaurant Dichterstub'n Tegernsee Rottach Egern -21

Two-star chef Thomas Kellermann and I.

The gourmet restaurant Dichterstub'n

ZAdmittedly, this was my first culinary experience at the gourmet restaurant. I wasn't personally familiar with the cuisine of Michael Fell's predecessor in connection with the Dichterstub'n, and therefore can't make any direct comparisons. But that's not really what matters; what's much more important is what Thomas Kellermann (head chef at the Relais & Châteaux Hotel Burg Wernberg until June 2018) now cooks and serves with his own unique touch. The Dichterstub'n – located in a glass pavilion in the Catherina and Valentina courtyards – has 24 seats upstairs and two longer tables for groups near the stairs leading up to the restaurant. Lots of light wood, a warm ambience, an open view through the entire and freely designed restaurant area as well as harmonious decoration (pictures of the poets Ludwig Thoma, Ludwig Ganghofer, Karl Stieler and Franz von Kobell on the walls, fresh flowers on the tables, subtle lighting) ensure a very comfortable feeling upon arrival as well as the right ambience throughout the entire evening. The Dichterstub'n is considered a tribute to the literary roots of Rottach Egern, and poets have always been captivated by the inspiring beauty of the Tegernsee valley.

Gourmetrestaurant Dichterstub'n Tegernsee Rottach Egern -6

One of my favorites: The sea bass with sauerkraut, miso and pineapple

Currently being served is Kellermann's first Dichterstub'n menu, consisting of a maximum of nine and a minimum of four courses. Four courses start at €128, five courses are served for €138. Prices increase in €20 increments – depending on appetite – up to nine courses for €218. Wine pairings at Dichterstub'n are provided by the restaurant's in-house sommelier, Nina Kamp. Wine pairings start at €59 (for four courses | increasing in €10 increments up to nine courses), allowing guests to choose from a variety of wines (served by the 0.1l glass) that complement the menu.

The menu of the poet's study by Thomas Kellermann

As the new head chef of the Egerner Höfe, Thomas Kellermann is setting new standards, bringing everyday ingredients to the forefront with his refined creations. This underscores the restaurant's commitment to sustainability. I spent the whole day saving my appetite for the evening – I already knew that, in my opinion, Kellermann's cuisine is among the very best. As we sat down at the table, my companions and I – I wasn't dining alone, after all, eating is always better in good company – were immediately presented with the menu cards, each bearing a personal dedication from Thomas Kellermann. I don't know about you, but my mouth is already watering at the thought of every single course.

+++

The menu:

Arctic char confit
Sorrel, apple juice and cucumber with sour cream
*
Pea – What else!
Mango, Sambuca and Pistachio
*
Green vegetables
Pike-perch, smoked puree and lettuce broth
*
sturgeon
Sauerkraut, miso and pineapple
*
Bouillabaisse
Artichoke, mackerel and citrus aroma
*
Grilled beef marrow
Rhubarb and fennel-Pernod cream
*
Poltinger Lamb Shoulder
Macadamia, chard and chanterelle
(didn't eat, got venison)
or
Saddle of venison cooked in spiced broth
Cherry, chocolate mint and beetroot
*
Selection of raw milk cheeses
from the Tölz cheese shop
(did not eat, got coconut with strawberry)
*
Coconut with strawberry
Horseradish and herbal broth

+++

Gourmetrestaurant Dichterstub'n Tegernsee Rottach Egern -7

Working magic: Thomas Kellermann in the kitchen

My favorite was always the course I had in front of me at that moment, or rather, I couldn't stop raving about it, as the menu's enjoyment increased with each course. I'm always up for fish, so both the confit char and the sea bass (normally sturgeon / course 4) with sauerkraut, miso, and pineapple were among my favorites. The bouillabaisse, which I found quite intensely flavorful, was served at the table in a sauceboat and poured into the plate; the saddle of venison in the spiced broth was so tender that cutlery was almost unnecessary. The combination of cherry with beetroot and chocolate mint in this course was also fantastic. Bone marrow is probably something I wouldn't order à la carte, but here too, I devoured it – certainly a daring combination with the fennel-Pernod cream, but for me, it was a perfect match. From taking my seat at 6:30 p.m. until leaving the Dichterstub'n – over four hours later – there was absolutely nothing to complain about. On the contrary: the crowning glory for me was the dessert. Coconut is used relatively rarely – or so it seemed to me – and so the combination of "spicy and sweet" (horseradish and coconut/strawberry) delighted me doubly.

Gourmetrestaurant Dichterstub'n Tegernsee Rottach Egern -14

Happy and content.

My conclusion

The conclusion is obvious: When can I go back? Even though the menu remains the same for several weeks, I could easily eat here at least once a week because it's simply too good. Thomas Kellermann has his own distinctive style and is undoubtedly a huge asset to the gourmet restaurant Dichterstub'n. The ambiance is perfect, just like the cuisine. At the table, I mentioned several times how comfortable you feel in Dichterstub'n – with its cozy atmosphere and warm service. The tables are spaced far enough apart, the atmosphere is relaxed, and the pace of the courses can be adjusted so that all (a maximum of) nine courses fit into the evening without feeling rushed. I also really appreciate the presentation of each course – each one unique, yet without being overly fussy. Every course invites you to turn the plate over and take a 360-degree look at everything. On the one hand, you might break a small work of art with the first bite, but on the other hand, I could hardly wait to taste the different combinations. Anyone who enjoys good food will love Dichterstub'n. Anyone who likes to eat leisurely, for a long time, and in a relaxed atmosphere will have discovered their new favorite restaurant here.

Gourmetrestaurant Dichterstub'n Tegernsee Rottach Egern -16

A dream come true: The sweet ending.

Dining at Lake Tegernsee – my previous tours

If you'd like to read about what else I experienced and enjoyed at Tegernsee besides the poet's study, you can click through here and read about it – depending on the town. But be warned – you'll definitely be hungry afterwards! 😉
1.) Bad Wiessee – Article „EATING AT LAKE TEGERNSEE – Gastronomy Tour | Day 1: Bad Wiessee“), 2.) Kreuth (Article „DRINKING AT LAKE TEGERNSEE – Gastronomic Tour | Day 2: Kreuth”„), 3.) Rottach-Egern (Article „EATING AT LAKE TEGERNSEE – Gastro Tour | Day 3: Rottach-Egern“), 4.) Tegernsee (Article „DRINKING AT LAKE TEGERNSEE – Gastronomic Tour | Day 4: Lake Tegernsee”„) and 5.) Gmund (Article „EATING AT LAKE TEGERNSEE – Gastro Tour | Day 5: Gmund“.)

+++ This article was created in cooperation with Tegernsee Valley Tourism GmbH. Thank you! +++

Contact for inquiries

Tegernsee Valley Tourism – Learn everything about Lake Tegernsee | Phone: +49 8022 927380

Relais & Châteaux Egerner Höfe | Gourmet Restaurant Dichterstub'n:
Aribostraße 19, 83700 Rottach-Egern
Telephone: 08022 666502

Become a Facebook fan and don't miss a thing!

Pictures: