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The restaurant is located in this building.

Restaurant David at Schliersee – If I'm sitting in a restaurant and tell the waiter, "This soup tastes excellent!", to which he replies politely, "I know!", then it either has to be a really good soup or I'll never come back. Fortunately, in the case of Restaurant David at Schliersee, the former was true. But let's go back to the beginning… just a few days ago, my companion and I headed to Schliersee for the weekend. "The main thing is greenery, nature, and sunshine!" was our motto when choosing our destination, with good food being the top priority, of course. So, during my research, I quickly came across Restaurant David and was already looking forward to trying it during the journey – which admittedly involved a bit of weekend traffic.

Restaurant David is located just a minute from the lake shore, so we decided to eat there while still in Munich. Open since May 2015, the restaurant specializes in a fusion of Austrian and Hungarian cuisine. More precisely, the menu features a mix of contemporary dishes from the former Austro-Hungarian Empire. "Huh?" you might be thinking, "...so what exactly is on my plate?" I felt the same way, and in fact, I hadn't eaten Hungarian food very often before. When I learned that since April of this year, the restaurant has been headed by chef Róbert Lábodi, who, among other things, studied traditional-modern gastronomy at the Institut Paul Bocuse in France—a French chef who has run a restaurant with three Michelin stars since 1965—I knew for sure that I wanted to eat there and experience this style of cuisine.

The restaurant interior

Restaurant David at Schliersee – first impressions

Once we arrived from Munich and parked right in front of the building, I was immediately struck by its facade. From the outside, you'd think you'd stepped into a traditional Bavarian inn. The inviting and sunny terrace also caught my eye, but since I wanted to take a look inside, we opted for a table for two that had already been set. The restaurant, with its light wood, warm colors, and floor-to-ceiling windows, seats approximately 85 guests inside and another 36 on the terrace. As soon as we were seated and had a chance to take it all in, we were handed the menus – and our culinary journey began.

The stuffed chicken breast

Food offer and selection

Even a quick glance at the menu made it clear that the restaurant lived up to its promises: an exciting combination of tradition and modernity, united by the latest trends in cooking and preparation. Classic and "old" dishes are given a modern twist, presented and interpreted in a way that perfectly reflects contemporary tastes. For starters, we opted for – according to our waiter – two Hungarian appetizers, which were also served with a modern twist. "Aspic cubes of Mangalitza pork knuckle served with vinegar-cured horseradish and cucumber marmalade and toast" (€10) and "Steppe beef goulash with homemade dumplings" (€12), served in a cauldron. The soup prompted me to utter the phrase I mentioned earlier, and the beef was indeed incredibly tender. I probably wouldn't have chosen the aspic cubes without the waiter's recommendation, but I thoroughly enjoyed the fresh and, for me, new combination of pork and cucumber. Even with the appetizers, it's noticeable that the presentation and "the eye eats too" play a major role, which I liked.

Aspic cubes made from Mangalitza pork shank

When the appetizer plates or platters were empty, my companion and I decided on three different main courses, which also highlighted the Austrian side. So, before us landed "Chicken breast sous-vide stuffed with spicy ricotta, served with parsley potatoes, sun-dried tomatoes, and San Daniele ham" (€18.50), "Salmon steak with Tegernsee cheese cream, vegetable tart, and fried lemon" (€22), and – a rather typical Hungarian combination – "Eszterházy braised beef from steppe cattle served with Hungarian bread dumplings" (€18). To sum it up: The salmon was divine, the ricotta-stuffed chicken breast equally so, and the vegetable tart served as a side dish was right up my alley. A connoisseur will immediately recognize the sous-vide method from the quality of the meat. I had a little trouble with the dumpling dish. Don't get me wrong, they were good, but the combination with the otherwise interesting carrot sauce and the braised beef was a bit too unfamiliar for me. Clearly, some will discover something new in it. One person's favorite dish, another's surprised by the combination. Try it, then you'll know. Fish lovers should definitely try the salmon from the local area. And we certainly didn't say no to the final course, dessert. Here too, we followed a recommendation and ordered "Palacsinta 'Kecskeméter' style, filled with quark and peach, served with fruit" (for €6). A delicately filled pancake that provided a sweet, but not overly sweet, finale and offered another brief glimpse into the world of Hungarian sweets.

The house wine: A Merlot from Hungary

Drinks and wines

With our appetizers, we enjoyed a glass (1/4 for €6.90) of Hungarian red wine – a 2013 Merlot from the Schieber winery in the Szekszárd wine region of Hungary – which is also the house wine of Restaurant David. For our main course, I treated myself to a quarter (€5.90) of "Irsai Olivér" from the Tolna wine region of Hungary. You can find an overview of the drinks and wines here. here, The menu is also available in its current form. on-line. Take a look around the website. There you'll find more detailed information about the restaurant's history, Hungarian cuisine, and the owners' intentions.

Key facts and conclusion

Having now tried everything mentioned above, I can only say that at Restaurant David, both the portion sizes and the prices are just right. You get top-quality ingredients served in generous portions of delicious and unique dishes. In addition, the service was exceptionally friendly and attentive. Empty plates didn't linger on the table, we were asked if everything was alright, and we always felt well looked after, yet never intrusive. The ambiance was lovely. I would have appreciated the opportunity to sample the wine served with the main courses beforehand, but otherwise, there was absolutely nothing to complain about.

Finally, a little schnapps.

My conclusion is that I will definitely come back. I appreciate that the restaurant doesn't just stick to black and white, but rather offers a skillful blend of flavors. At Restaurant David, you shouldn't expect classic Hungarian cuisine as you would find it in Hungary, but rather a fusion of Austrian and Hungarian delicacies with a Germanized touch. I thoroughly enjoyed my meal. The portions are very generous, and if you arrive with a big appetite and order, for example, a starter and a main course, you will definitely be satisfied. I also really appreciated the attention to detail on the plate, and all in all, I left Restaurant David happy, satisfied, and full. I can therefore highly recommend a visit in conjunction with a weekend trip to Schliersee.

+++ This article was created in cooperation with Restaurant David. Thank you! +++

Contact for inquiries

Restaurant David | Bahnhofstraße 4, 83727 Schliersee
Website
Opening hours: Monday, Tuesday, Thursday and Friday
from 11:30 am to 2:30 pm and from 5:00 pm to 10:00 pm;
Saturday and Sunday 11:30 am to 10:00 pm;
Wednesday is a day of rest.

Don't miss a thing!
Contact via telephone: 08026 924 53 53

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