Haubentaucher

The fabulous lakeside location and wonderful terrace are certainly part of the appeal here, but this restaurant has plenty more to recommend it. Dedicated chef-patron Alois Neuschmid, who earned a Michelin star years ago with Lois, his previous venture, cooks up a storm for his guests. At lunchtime, the menu features simpler daily specials, such as fried black pudding, pasta or Wiener schnitzel; in the evening, fine dining is the name of the game, with a four-course surprise menu that includes some dishes with a main ingredient cooked in two ways, eg tender pink veal in broth and succulent braised shoulder of veal – with wine pairings on request. The outstanding food is complemented by an enjoyably unpretentious atmosphere and very friendly service – the chef himself gets in on the act in this congenial and cosy restaurant. Be sure to book, as the place gets busy at lunch and dinnertime.

What stands out

• Lakeside perch on the Tegernsee: A front-row setting on the water, framed as a loge seat for long, unhurried afternoons.
• Two-speed day, bistro by day, set menu by night: A changing lunch with soups, salads and pasta, then an evening four-course surprise menu.
• Afternoon baking and savoury bites: Cakes and baked goods during the day, then from 14:00 a savoury selection built around house-baked bread.

Practicalities

• Reservations: Telephone only.
• Hours: Wed–Sat 12:00–23:00, closed Sun–Tue.

Signature Ingredients

• Roastbeef on house-baked bread: A core savoury offering in the afternoon, positioned as a Haubentaucher-style snack.
• Fenchelsalami: A recurring cured-meat option alongside the bread service.
• Cheese or hummus (vegetarian): The vegetarian counterpoint to the meat snacks served with house-baked bread.
• Changing fish or meat lunch dishes: A rotating midday pattern, with soups, salads and pasta consistently in the mix.
• Cakes and baked goods: A daytime staple, also offered to take away.