Restaurant Hohenfels – Tannheimer Stube menu

Toque-winning gourmet dinner at Hohenfels four-star hotel

Day by day, head chef Markus Pichler and his team led by sous-chef Mark Müller conjure up exquisite dishes for diners in the Hohenfels restaurant. Pichler has earned two toques for his regional and international specialities, prepared from carefully selected ingredients, mostly from the Tannheimer Valley itself or the surrounding area. As well as the outstanding 5-course menu included in the luxury board option, you can opt for a 9-course gourmet meal – an option available to hotel residents any day of the week, subject to timely reservation; just ask at the reception.

Reservations for non-residents

For guests not resident at Hohenfels, the award-winning Tannheimer Stube restaurant opens its doors from 6:30 p.m., Thursday to Monday. Tables can be booked up to midday on the day of your visit by telephoning +43 (0) 5675 6286.

Anticipation is the greatest pleasure. Before your visit, let us inform you about our current menu:

Sample menu:

Wild Arctic char ^D)O)G)
Beetroot – Ricotta – Watercress – Verjus

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Confit of root parsley ^G)O)L)
Lake Constance apple – Perigord truffle – Black pudding

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Langostino ^B)O)H)
Smoked onions – Spruce – Macadamia nuts – Black radish

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Dashi ^L)
Wagyû Beef – Wild turnip – Aged garlic

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Scallops ^R)G)O)
Puntarelle – Yellow carrots – Citrus fruits - Argan oil

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Venison ^L)G)C)A)O)
Cape gooseberry – Baked celery – Plum purée – Peanuts

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Wälderschokolade ^G)A)C)
Coffee – Mango – Coconut – Wood sorrel

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Petit Fours