Garmisch-Partenkirchen Garmisch-Partenkirchen
Bungalow 7

Bungalow 7

Alpspitzstr. 7, 82467 Garmisch-Partenkirchen, Germany

Sushi • Kneipen • Amerikanisch • Meeresfrüchte


"The title “Lifestyle Restaurant” that offers a huge amount of interpretation space seems to be high in the course of Garmisch Partenkirchen, in addition to the recently-reviewed “4Eck” also boasts the “Bungalow 7” of this stretchable attribute on its website. Lifestyle, tja, if you want to, every restaurant is a “lifestyle restaurant” or? Whether the Pommesbude or the Three Stars Temple, everything is finally expression of life type and preferences, across all kitchens and purses, I therefore find the term inconceivable hollow, nothing-giving and superfluous. But that was not the reason why we were staying in the evening of our arrival instead of in the “Lifestyle Location” illuminated here – Obacht’s actual plan – rather Bajuwarian way of life in my beloved Bräustüberl, the anticipation of pancake soup Co. was simply too great. But the next noon, after a first stroll through the place, we should land more or less randomly here, which should certainly be a pleasure for further visits and we should also do so on the following Sunday – so today there is a criticism of two visits. But the day should start very happy, it was my birthday and in the breakfast room there was a lovingly decorated table waiting for me, and I was also covered with a delicious pastries of an excellent local confectionery that reminds me of the legendary Kosaken ridge – the lovingly guided small hotels live in family hands! The Kosakenzipfel : The rich breakfast and the not even light confectioner's work were a good basis for the day, but after the mentioned bumblebee, the famous "small hunger" should be reported at about 2 p.m. 1. Visit outside view The bungalow7 was there in the immediate vicinity, made an inviting impression from outside, the map was pleased, short-closed we entered and found a quiet corner table. What looks from the outside gives a quite harmonious look with the contemporary outdoor furniture and the inviting glass front, sometimes seems skurril on the inside when viewed closer. The tile floor breathes 80's basement bar Flair, as well as some tables and their wooden separators, the bar could also stand in a Fake Hafenkneipe for English tourists in Benidorm, the ceiling shouts alpine hutsgaudi, so no question that makes a prominently placed flag of New Zealand in this eclectic ensemble ultimative sense. Gastraum Bar While I have already formulated this in mind, a friendly voice ripped me out of my latent amused ambience thoughts, a friendly ca. 30 year old service lady greeted us cordially and handed the cards. In addition to her, there was also a casually dressed, not less friendly young man at the beginning of 20, who was supposed to be very pleasant later. The uncomplicated, manageable map allowed the hope to grow, which one does not cook here from the great bucket, the predicate “homemade” can be found not only on an offer. Note the FAQs: The offer itself is a safe, a handful of pleasant burgers, some quite creative flame-cake variants, a small salad kit, a touch of BBQ Americana in the form of Babyback Ribs and Buffalo Drumsticks, an unavoidable Apple Pie in Dessert – in well made tasty everyday kitchen with Soul Food Potential. At the first day visit, we were only after a small snack, Madame chose a flashcake, I jumped the Buffalo drumsticks, with two specifics, friendly chatting one accepted our manageable order. I was surprised that in the home country of the “Spezi” one did not have the original in the offer, but rather rely on the much less charming product of the global shower giant from Atlanta, which served soft drink with ice and lemon (0.3l for 3,20€ each, but also fulfilled its purpose. After about 20 minutes, I was served, looking at the flame cake visually as a rather disappointing one, but my chicken slugs shined me promisingly and flowed away extremely appealing fragrances. Flamecake “Classic” in small, 6.40€ Flamecake “Classic” small My accompaniment praised her flax, sour cream and South Tyrolean bacon, however, after the first bite and seemed to be very happy. I tried a big piece a little later, because she didn't make it and could well understand the satisfaction despite the pale look: The crunchy soil in an ideal thickness, the Sour Cream tastes delicious, the almost too generously dimensioned bacon from Alto Adige of excellent quality would have tolerated a very tasty matter that might have been left in the oven for a few seconds. My Buffalo drumsticks are known classically rather than Buffalo Wings, i.e. wings instead of bollen, a very popular classic in the USA that you get in any sports bar or bowling hall. “Original Buffalo Style Chicken Drumsticks” – 7,90€ Original Buffalo Style Chicken Drumsticks” The previously seasoned wings are fried and then swung into Buffalo sauce, a edgy and cayenne-loaded sauce with a high butter content. To this end, you usually have a blue cheese Dipp with celery and carrot sticks as well as more or less sharp sauces for the wings – all in all a very happy sourry from the category “bier- accompanying dishes”. Personally, the chicken legs had been a bit too big, I would have taken either smaller lower legs or classic wings, they can be eaten much better and the ratio of sauce to meat per bite is more harmonious, not to mention the dipping itself. A first try nevertheless thrilled, I have never eaten such authentic Buffalo sauce so far in this country, you trust the German palate in terms of vinegar and cayenne just don’t want to be too good or don’t know better, usually it goes in the direction “piedge BBQ sauce”. Speaking of which: From curiosity, I had ordered the homemade “Smoky BBQ Sauce” for a Euro supplement and was quite impressed, beautiful balance of sweet, sour and salty with light Hickory note, which goes much worse but also better, upper middle class in the BBQ Saucen universe. Also very successful was the blue cheese Dipp, absolutely homemade with real small chunks, thereby firm and piecey in the texture, a small, slightly cooled charity. Unfortunately, the only conditional edible for me (I finally did the drumsticks in a frevel manner because the raw food, which actually belongs to it, did not consist of carrots and celery but of cucumbers – kreisch, I hate cucumbers. Nevertheless, I was happy that I had not expected this and why I let the nice young waiter know during the cleansing; he was very interested and promised to pass on to the kitchen. Whether and how criticism is passed on is sometimes very questionable, but here I was randomly witnessing this passing when I returned from the – remarkably clean – toilet in the basement, where I was wearing war marks after the finger food battle (self-equivocally my bright pants carried away fighting marks.... wash your hands. The way led past the kitchen, the door half open: waiter: “Gast was very satisfied, the Buffalo Sauce praised very much, but he didn’t expect any cucumbers to come in USA always carrots and celery.” Koch: “Yes, too, but we had...” (Rest went down in the kitchen noise and I didn’t want to listen... Maybe the sentence ended with “grade no longer there!” you don’t know, at least I was happy to share feedback here, that was nice. Satisfactions we paid cash and devoted ourselves more sweetheart, here I would like to go again, so much was fixed. 2. Visit At the second time, we have also been given the honour of being at the table with her clique for decades with Mrs and Mr. Obacht's Sunday dinner that has been maintained for decades. It was a wonderful, lukewarm summer evening after a hot day, in the late afternoon I still enjoyed in the – surprisingly little visited Alpspitzbad, we made our way to the restaurant, which was extremely well visited – only good that we had reserved a large table in the garden. The mood in that is great at such an evening, the audience was pleasant and well-maintained, the lighting is ideal, the music selection tastefully and unobtrusive. At first the drinks, a well-cooled Corona at 4,40€, as well as a large Rhabarber choir (0,4l at 3,50€ soon found their way to the table, a prosite in the nice round and already the dishes could be ordered. The Lords from Obacht's Sunday gang were mostly talking to burgers, who had already been fed to the satisfaction of the Öfteren. Unfortunately I have no photo of those, but in fact they made a very good, appetizing impression, the brioche shined with the meat around the bet, it smelled heavenly. Light “sapple” Roughing at the table while serving my little baby-sized “Baby Back Spareribs” (Full Rack – 18,90€ Garlic Parmesan Fries 1,50€ “Baby Back Ribs” (Full Rack The cut also known as Loin Ribs, along with Brisket and Pulled Pork, is part of the Holy Trinity of the South States BBQs and I love to be far ahead of St. The fact that the bones were so wide is always a good sign in Ribs, in the map they are cooked low slow, although on demand unfortunately not in the Smoker but at least no turbo number in the combined yarn. The meat was almost sucked from the bone, but still had a pleasant bite, the homemade BBQ sauce I already knew from the first visit and also here it fits well, a delicious dish that of course my white shirt (memo to myself: ingenious selection. Don't. should not leave unharmed. The decent Bavarian Pigderl literally had a lot on the ribs, I managed to get the string only to 80%, only good that Mr. Obacht hastened to support himself! Well, for the weakening, the sensational good supplement that I ordered as an extra wish with Buffalo Sauce could also be responsible. This is not in the card as a Dipp, but this wish is very much fulfilled. Garlic Parmesan Fries The rustic Pommes frites were at least fritted twice, were crispy and had a good, honest flavor in potato. To this end, a lush cargo of Parmesan and some garlic, once swing through and let the cheese melt: Et voilà, finished is the Umami Uppercut, delicious. This sinful supplement was charged at a surcharge of 1.50€, solo they come to 5,90€, which I think they are also worth. Casesar Salat Chicken – 10,90€ Caesar Salad Chicken Madame decided once again for a Caesar Salad, this time with chicken, and was also highly satisfied. The Romana taufresh, the sauce managed to taste, the meat aromatic and dust-free while cutting everything fine, with I prefer to have the cheese finely chopped than rubbed with this salad. The salad then gave her space for a “light” dessert – in contrast to the author, who was prosperous at that time: Banana Split in the glass – 4,90€ Banana Split in the glass A likewise little bit of a sweet, layered matter: banana ice, over it chocolate, cream and cherry compote. No star hour of the patisserie, but very purposeful for the fulfillment of Archaic Dessert Gelüste. Obacht enjoyed dessert on a “Caramel Apple Pie” with vanilla ice cream and cream and I was allowed to taste. Seufz, I was very annoyed to have no place for those, absolutely delicious, envious I looked right now. Since the temperatures should remain pleasantly mild, we kept it out until after 23:00, it was laughed a lot, a gentleman from Obachts Clicque entertained the half beer garden with swanks from his life thanks to his quite loud voice, a wonderful evening went to the end, and we comforted, uh better “rolling” happily back to our holiday Domizil. Conclusion Lifestyle back or forth, here is cultivated and honestly cooked with good ingredients from the region. Those who get kulinarically clear with these somewhat clingy offers and a casual location for a nice round with friends will be happy here. I give to the kitchen 4.5 stars, small things like the optically somewhat pale flame cake or the cucumbers to the Wings, pardon, “Drumsticks”, are not worth a full star draw. I see the service at four stars, absolute No Go was the card payment, but I can't charge the service. Instead of a reasonable EC terminal of Ingenico and Co. one of these cheap toys of Sumup. There were constantly problems with the app, the associated phone only had to be picked up at the counter, it took minutes per payment. The ambience in total four stars, the evening in the garden was wonderful in this respect, slightly scurry style mix in the guest room, nevertheless quite comfortable, cleanliness impeccable, also in the toilets. At the price performance ratio I am at a good one, and thus at four stars, especially given the tourism Hot Spots GAP, the bids were worth all honor at these prices. I can recommend the bungalow 7 to all culinaryly compatible contemporaries and will also like to come back when it comes to next year."

Zum Wildschütz

Zum Wildschütz

Bankgasse 9, 82467, Garmisch-Partenkirchen, Germany

Deutsch • Fastfood • Bayerisch • Europäisch


"As far as my culinary delights are concerned during our annual summer freshness in Garmisch Partenkirschen, which is almost “traditional” after seven repetitions, they always follow the same dramaturgy. On the first evening it is usually necessary to satisfy the white blue plate desires, the “Bräustüberl” near the Loisach was for years always the “consumer space” of the first choice. Unfortunately, now among new growers, it has not been in the approach for two years what it was, at least concerning the Bavarian host house classic – the pancake soup, for example I'll cry after today. And so my scavenger reviews of this house explain themselves to GastroGuide, when I overfloged them this morning I became very humble around my heart. If the palate and soul then have temporarily seen enough krach-skinned brass music cuisine, then the Mediterranean personality's share of my culinary identity railway breaks again and I am, for example, talking about pasta, pizza, pesce e carne with a shattered measure Aglio in the baggage, because I do not keep ten days of knödelfestspiele in contrast to my constant accompaniment, but what it could not practice without problems. And so I always migrate spontaneously and impulsively through the dynamic gastronomy landscape in and around Garmisch Partenkirchen, I am always looking forward to new discoveries that we often make together with our dear local friends when we go to dinner together, the reunion with them makes a large part of the annual anticipation for us. The last evening with them before our departure can be, but surely must not be a special gastronomic light, we had certainly already gastronomically quite uplifted “departure experiences”, but also found our happiness at the down-to-earth Italian or a traditional host house, depending on what the meaning was. I have already mentioned that last year we had almost undamaged luck with the weather, and on the day before our 2022 farewell Peter was holding us with sunshine and pleasant temperatures. What in turn is the proven farewell shopping round, among other things in an estimated, well-sorted local wine Feinkost Handel along with day-to-day arrival in the already-deserved Ristorante “da Nico” in Farchant (which made with the beautiful view a very relaxed pleasure. In the late afternoon, I even had the opportunity to promote my athletic constitution in the Alpspitzbad near our beloved family hotel Kleinod. Apparently and powerfully, I drew trains around the railway, soon several spectators lined the outdoor pool, young ladies gave me admiring views, muscular, trained men of the same age cohorts nodded in my direction as I dynamically escaped the water – admitted no uninhabited, yet no unwilling situation at my meanwhile advanced age. Converse representation: one of my WG's supervisors just reminded me of taking my medicines, and to reflect on the subject of “transition with truths” that has been discussed so often. I should like to admit that 60 minutes of pseudo breast swimming in slow motion, dominated by Rumplanschen and extended “Dead Man With Mountain View Units” of an still slightly adipous, pale NRW Touris in colorful swim shorts, have nothing to do with athletics, grace and sporty aesthetics, and the “awesome” looks of the young ladies were probably thrown in the other direction. Truths? A big word. Just a very bad person of this supervisor. Too bad. At the place of action As it may be, the day made hungry and it seemed at the time to finally erase a white spot on our Garmischer Traditionslokal map: a visit to the wilderness stood up, as almost everything in Garmisch is easy to reach on foot, it lies not far from Marienplatz and the pedestrian zone in a quiet side street. As the Bräustüberl mentioned at the time, one has dedicated himself to the Upper Bavarian hostage Klassik and regional naturality, as well as some wild dishes such as homemade Wild Bratwürste e.g. Time-spiritual accents on the map are more isolated, but a successful Pulled Pork Burger should later in the evening make the native original at the table – we were of course four with our friends here – still very happy. The reason for not having visited the wilderman yet despite his good leviary is very simple: the place is simply so popular that it is almost impossible to get a table here spontaneously, in the evening a chapel often plays lively Bavarian music (at least my impression of the last years, the shop brummes. The house cannot complain about a lack of positive response, while the first two “wards” mentioned here do not tell me anything, but in fact the public reviews on the relevant portals speak a clear language: We arrived at around 7 p.m., first crossed the cozy, typical, prallly filled guest room dominated by much dark wood, were greeted by friendly ladies in the Dirndl and accompanied to our table. With a bit of luck we could reserve a beer garden behind the house, which is about 70 people, which was very welcomed by everyone in view of the weather. First wishes for drinks were expressed and soon there was a very heated wheat from Hacker Pschorr (the 0.5l to 4.70€ and a Johannisbeer Schorle (the 0.5l to 4.20€ before us). Fair prices given the popularity and tourist relevance of the place. But it is not always high season, and it is important not to lose sight of local guests, a mistake that many have already paid dearly. We ordered the food and, as I loved the tempting dessert, I did not want the expected portion sizes to be an appetizer in wise foresight and should have done it well, because what would have happened to even starved mountain hikers. After a consistently pleasant waiting period with cool beer and good mood, our three dishes were served at the same time, the mentioned Garmischer friend with his Pulled Pork Burger only later came to this. Main dishes Schweinshaxe – 20,50€ Oxngulasch (on request as a small portion – 16,20€ Mixed salad – 6,50€ Last night, finally in the wilderness, it had to crash in the sense of word with a view of the hoped crust, a virtuous pigshaxe should be it, with a good dark sauce. It was the by far the largest pigshaxe that was presented to me throughout my life. When I was kindly smiling the plate before me, I had to look out how the emoji used with the surprised, torn eyes was told. I just murmured easily “Thank you, but is that a haxe of pig or elephant? What a trumm!” what the side table and the waitress really enjoyed, but they assured me that this is not unusual here. Let's go! The crust crumbled appetizingly when I wore her with the sharp saw knife, she was resch, but could easily be cut, not stone-hard or leathery, more perfect you can't prepare such a thing, you could see, smell and taste the experience of countless decades. The meat consistently delicate and of very good taste, the relation of regional suppliers also seems to be noticeable on the palate. In addition, a dark, slightly mounted, strong jus with a light cumin note, who chased a fairy-tale over his back at the first bite, this basic honor that many pots and pans of the southern German host houses still live in, here it was to taste in pure form: large inn cinema, as I love it divinely. In fact, the supplements were only a minor thing, the Rotk... uh, the Blaukraut was gottlob not connotated Christmas, but rather very classic with laurel, carnation and a pleasant balance of sweetness and acidity. The only hauchzart point of criticism were some pale roasted potatoes, which would have liked to turn a round in the pan for my taste as Maillard disciples. Tastefully, however, they were at the height, aromatic bacon, spring leach and the caraway obligatory in Bavaria provided a familiar, here expected picture. Where the spirits are deposited on roast potatoes, I still like those from fresh potatoes, not precooked. But you ask five people and get seven opinions, that was okay. Magnificent. As I climbed happily I crispy in front of me, enjoyed the delicious hip gold in full, occasionally a cool sip hacker Pschorr helped “on days like this” the soundtrack could have been for this moment, but I thought to the first line of the Bavarian national anthem: “God with you, you land of Bavaria.” I have tried really honestly and it is contrary to animal products or Let meat go back. But there was really nothing left, and a third of the haxe went back, so at home I wouldn't have been ashamed to let the rest of me pack in and look forward to a nice lunch the next day, which is naturally difficult in a hotel room. Madame loves dishes and ordered a small portion of a classic beef goulash with semmelknödel and a mixed salad. Oxngulasch Minimalst framed it seemed to be and was praised in the highest tones, butterfly it had been and the sauce a high pleasure, the plate was fed with joy. Fresh and varied was the side salad to look at, head salad, green beans, red herb salad, corn, carrot salad, for them exactly the refreshing, solid, good-bourgeois salad plate she had hoped for. Our Garmischer girlfriend and Gastro Kennerin also has a weakness for long shots on the plate, at least with absolute certainty when it comes from the local wild. Her deer goulash, along with accompanying, homemade dumplings, should be the third, also very successful dish and was also fed with great satisfaction to his earthly destiny. If you look at the photo, you can certainly see that this satisfaction did not come from about as I mean. Hirschgulasch Very fine, but I still had something to do, diet plans should not be hot in Upper Bavaria... Dessert Zwetschgenknödel – 8,50€ Marillenknödel, Kaiserschmarrn, Palatschinken etc. pp. ach, I love the flour foods of the Alpine area although I really am not a dessert person. But the MUST be simple, the pure sin: fluffy dumplings, in which I still waved, whether it was a pot or potato dough, but rather believe in the latter. The two chicks filled with aromatic sponge bathed in warm vanilla sauce their consistency and tasteful impression even with the greatest effort, but I don't want to fix myself, but I don't want to think that it was delicious. Because a few more calories seemed to be missing, up to still warm nut butter and powder sugar and finished was a dessert that was playing in every way what I had promised her before. Not particularly filigree – which certainly no one expects here, I don’t even cook out yet visually nice: the wide plate flags decorated fresh apples and orange slices as well as oranges and cranberry “confiture”. The orchard was a welcome little fresh accent against the neighboring, sinful teig sweet “Wonne Pool” in the middle. The lukewarm August evening later rewarded us with a star-clear sky and for this area even after sunset rather untypical mild temperatures. Together we went back to the hotel, after three wheat, I was in a slightly dissolved Waldemar Hartmann basic mood and for the first time the pain of farewell was significantly reduced. The next day it should not go back to Solingen for a seven to ten hour hike, but there was still a stipp sight in the Palatinate and Alsace where the GastroGuide friends Marco and Oparazzo were to meet. Unfortunately, I cannot report on the joint evening at the Alte Mühle in Lauterbourg for “limiting” reasons what we were allowed to enjoy on this memorable evening, I have immortalized here in the meantime: [here link] Conclusion The kitchen filled everything I had hoped for. A half star draw for the slightly sweet roast potatoes yields 4.5 stars for extremely recommended Bavarian hostage tradition with heart and hand. I have experienced the service as always friendly, even in the “thickest hustle and bustle” and, in the tone, exactly the right mix of the ground-based inn of tonality and yet communicating that one sees itself as a well-maintained cooking restaurant without giving up a depositioned folk house for tourists. Five stars because I don't know what to expect in such a setting. I see the ambience at four stars and thus the schoolnote “good”. It is well-maintained and comfortable but always full of views, because of the location there are of course no one, with the pretty place itself already a nice scenery. I see price performance with slightly rounded 4.5 stars, for this quality in terms of products and craftsmanship absolutely fair and appropriate. Since I do not calculate the overall score strictly mathematically, but I always have a small free space here, I am there with feeling 4.6 stars and thus at 4.5 and I think that the overall package is good and fair. When I wrote this today, I would rather have put myself directly in the car and would only have liked to travel south. And if there is only one that was similar to reading, everything has already been rewarded, food is also longing and emotion, and if it is “only” a divine pigshax that could awaken memory or anticipation. P.S. A warm thank you to the Garmischer Translations Büro „Obacht! Upper Bavarian Translation Services”, for prompt help concerning the title. :"

The Local Cure Lounge

The Local Cure Lounge

Zugspitzstrasse 70, 82467, Garmisch-Partenkirchen, Germany

Pizza • Grill • Kneipen • Fastfood


"I had high expectations when I went to The Local Cure. Many of the locals that I spoke with raved about this pub. Then my good buddy Walter suggested I hit this place. I drove 5 hours in a storm from Wiesbaden to hit up this spot. Was I ever in for a treat. As I arrived, I was greeted by an older Bavarian couple speaking some type of German that I could not understand. We just stared confusedly at each other and started laughing. Haha!! I was surprised by the diversity of the menu. I ordered a cheese burger and a Hard cider. That was the best burger I have ever had. The high quality of the meat and cheese, even the pickle was insanely delicious. A perfect medium-well presentation. There was a nice beer selection too. I live in San Diego, California which is a craft beer city and I was impressed with The Local Cure's roster. What impressed me most about The Local Cure is the owner, Trevor. What a fantastic gentleman this guy is. Sometimes you can just look at a person and tell that they have a heart of gold. That's this guy! He's such a genuine guy, and cares about the food he makes and the interactions that take place in his bar. It seemed to be a mixture of locals and Americans, about 60:40 respectively. I'm so glad this place was suggested. I am not lying when I tell you this... it was worth every square centimeter of the 5 hr drive. Trevor is such a genuinely cool individual, and puts his soul into his food and customers. Not only do I recommended The Local Cure, I'm going to suggest to all of my friends that go to Europe to visit this Iconic Pub. 5-stars all the way!!!"

4eck Restaurant Bar

4eck Restaurant Bar

Klammstraße 8, Garmisch-Partenkirchen I-82467, Deutschland, Germany

Gesund • Fastfood • Europäisch • International


"#Vorweg (zur Kritik bitte nach unten scrollen   Rein chronologisch betrachtet sind meine diesjährigen Urlaubs Pamphlete nicht wirklich geordnet, auch diesmal habe ich ein Essen ausgewählt, dessen Bilder mich beim Auswählen des nächsten Rezensions Objektes auf Anhieb ansprachen, wie unlängst eben ein gewisser Zwiebel Rostbraten.   Es gab in dieser August Woche für mich zweierlei Dinge zu feiern, einerseits mein in einer kleinen, feinen italienischen Weinstube mit einer Kulinarik Orgie (Kritik folgt hoffentlich bald zelebrierter Geburtstag, andererseits etwas sehr positives im Beruflichen.   Das wollte ich ein wenig anspruchsvoller würdigen als mit Wirtshaus Schmankerln, gottlob ist Garmisch Partenkirchen gastronomisch breit aufgestellt und in den Reihen der örtlichen Restaurants tut sich in Sachen „Fluktuation“ auch immer einiges, ein stetes Kommen und Gehen mit immer neuen Optionen – langweilig wurde es uns in den vergangenen vier Jahren nie.   Und so sollten wir an diesem Abend, dank Obachts wachem Blick auf die örtlichen gastronomischen Gegebenheiten, nur wenige Minuten von unserem Hotel entfernt auf der Klammstraße landen, das „4Eck“ hatte hier vor Kurzem seine Pforten geöffnet und im Ort hatte man schon Positives vernommen.   Vorher aber auf vielfachen Wunsch noch ein paar Eindrücke eines weiteren sonnigen Traumtages, diesmal von der Eng Alm in Tirol, der große Ahornboden, ein einmaliges Stück Natur dem man mit Fotos nur bedingt gerecht werden kann, die Ausblicke sind einfach überwältigend. Der große Ahornboden I Der große Ahornboden II   Besonders zu empfehlen ist auch die preisgekrönte Alm Käserei, die die hier produzierte Fabel Milch in einer gläsernen Produktion zu hervorragendem Bergkäse verarbeitet. Uns hat es aber die Butter besonders angetan, diese großzügig bemessen auf einem guten Bauernbrot genossen erzeugt Glücksgefühle der besonderen Art. Die Eng Alm   Dass man davon nicht allzu viel essen sollte belegt dieser nicht nur garderobe technisch abermals grenzwertige „Schnappschuss“ meiner Wenigkeit: Gestählter Körper vor Bergkulisse   Aber was solls, auf der Alm gibt’s koa Sünd, schon gar keine kulinarischen, ein letzter Gruß an den Ahorn und auf ging es zurück nach Garmisch, wo schon bald ein kühles König Ludwig auf der Terrasse den geselligen Teil des Abends einläuten sollte, bevor wir uns gegen acht Uhr auf den Weg zum Restaurant machten. Sundowner auf Bayrisch   #Kritik   Wer eine gewisse Aversion gegen worthülsen lastiges. maximal wohlfeiles Marketing hat, sollte sich vorab tunlichst von der Webseite des Restaurants fernhalten.   Man sei ein „lässiges Lifestyle Restaurant“, erfährt man dort, alles sei natürlich saisonal und regional, die „Vier“ ziehe sich durch alles und bildet beispielsweise die Eckpfeiler für das Konzept, nämlich: „Nachhaltigkeit, Achtsamkeit, Entschleunigung und Innovation“ aaah ja, klingt ja schon ein wenig nach Reha Klinik für Stressgeplagte.   Und das Haus habe zudem  vier Ecken, die Hausnummer Acht wird selbstredend auch zur Vier, wenn man sie durch die Anzahl der beiden Besitzerinnen teilt und – Trommelwirbel – die Stühle haben vier Farben!   Das war übrigens nur ein Auszug, allen, die sich jetzt noch nicht in Schmerzen windend auf dem Boden befinden, verpasst man aber zur Sicherheit noch den finalen sprachlichen Uppercut, „Eck“ sei zudem noch eine kongeniale Abkürzung für (kein Scherz „Echt coole Küche“.    Uff, Kunstpause, sacken lassen, weiter im Text. Bei aller augenzwinkernden Lästerei muss ich dennoch ernsthaft gestehen, dass ich angesichts dieser klischeebeladenen, hashtag geschwängerten Außendarstellung Zweifel an einer soliden, gehobenen Küchenleistung hatte. Alles roch nach marketing getriebener Touristenbude für Publikum mit etwas größerem Anspruch, mir schwante zunächst nichts Gutes.   Von außen betrachtet macht das Restaurant einen einladenden, gepflegten Eindruck, das Haus in bester Lage an der Klammstraße stand nach dem Auszug einer Nordsee Filiale einige Zeit leer bevor es sich wieder mit neuem Leben in Form des 4Eck füllen sollte. Außenansicht   Der Gastraum war in etwa zu zwei Dritteln gefüllt als wir eintrafen, eine gepflegte Dame in den besten Jahren begrüßte uns freundlich professionell und wies uns an unseren reservierten Vierertisch, im Service weitere kundig agierende Damen gesetzten Alters in gepflegter Abendgarderobe.   Blick zur Tür Sehr wohltuend! Ich hatte hier aufgrund der Website junge Hipster Tussis befürchtet, die einen Satz nicht als vollständig erachten wenn er nicht mindestens zweimal „tatsächlich“ enthält und mit einem sinnbefreiten, nachgeschobenen „Verlegenheits Genau“ abgeschlossen ist: „Also ich hab jetzt tatsächlich in der Küche nachgefragt also Burrata ist tatsächlich auch Mozzarella, nur ein bisschen anders mit Sahne… Genau…“ (O Ton aus einer Solinger Pizzeria Juni 2019 Offene Küche   Das schicke Ambiente steht der Website in Nichts nach, was ich aber hier wiederum positiv verstanden haben möchte: eine offene Küche, ein zeitgeistiger Vintage Wohnzimmer Look mit Liebe zum Detail, natürliche Materialien, die Tische gepflegt und edel eingedeckt jedoch ohne (hier auch eher unpassende Decken, ein behagliches Lichtkonzept und mit Abstand die bequemsten Stühle, dich ich seit Langem in einem Restaurant erleben durfte – das gefiel ausnehmend gut! Vintage Wohnzimmer Look   Einen kleinen Minuspunkt gibt es aber auch hier, in etwa der Mitte der Wand hinter der Bar hängt ein großer Fernseher, auf dem pausenlos eine Slideshow mit aktuellen Sonder Offerten und Infos lief. Das empfand ich als stillos in diesem Setting, auch wenn eine dieser Offerten später für Erheiterung sorgen sollte.   Dafür entschädigte wiederum die jazzig entspannte, in angenehmer Lautstärke aus guten Boxen wiedergegebene Hintergrundmusik, ein oft sträflich vernachlässigter Aspekt der viel ausmacht wie ich meine.   Die alsbald gereichten, hochwertig anmutenden Karten mit holzverstärktem Rücken und handschmeichelndem Einband sollten zunächst für etwas Verwirrung am Tisch sorgen. unser Tisch   Eigentlich ist das Konzept nicht kompliziert, man bietet drei oder vier Gänge zu einem Festpreis, zu jedem Gang gibt es drei bis vier Auswahlmöglichkeiten von denen jede auch als à la carte Option bestellbar ist.   Soweit so gut, wäre der Geist der Website nicht auch in der Karte omnipräsent. Das am Fuße jeder Seite sinnbefreite Hashtags zu finden sind und jede noch so banale Überschrift ein Fall für ein mehrstündiges Brainstorming gewesen zu sein scheint (Abteilung Saft und Schorle: „Fruchtküsse“ ist das eine. Das man aber das Menükonzept auch sprachlich so vergewaltigt (Gänge heißen Aufenthalte, Menüs „Reisen“ und auf mehreren Seiten derart  unübersichtlich verteilt, dass die meisten Gäste zunächst etwas ratlos sind bzw. das Konzept grundsätzlich nicht verstehen finde ich mehr als unnötig. Form follows function, bei aller Liebe zu Imagepflege und Marketing Konzepten! Dass meine Begleitungen damit nicht alleine waren, erlebte ich an diesem Abend gleich mehrfach an Nebentischen, allen voran eine Englisch sprechende Delegation älterer Damen, denen die Ratlosigkeit quasi im Gesicht stand.   Vielleicht waren diese auch deshalb etwas irritiert, weil man Hanf als Zutat eines Saibling Gerichtes in der englischen Übersetzung allen Ernstes in der Karte mit „Cannabis“ übersetzte anstatt unverfänglich mit „Hemp“, und Cannabis auch im Englischen fast immer die Konnotation der Softdroge hat, obwohl rein botanisch korrekt. Fische sind aber mit oder ohne THC Hilfe ohnehin recht gut gelaunt im 4Eck, auf dem erwähnten Fernseher wurde derweil in großen Lettern eine „Lachforelle“ beworben, kleiner Schreibfehler, große belustigende Wirkung.   Die Hürde der Bestellung meisterten wir aber dann doch noch problemlos, zumal der Service sehr nett und flexibel auf meine Frage reagierte, ob man meiner Begleitung auch einen schönen Salat anstatt einer Menüfolge (sie fand hier irgendwie nichts für ihren Geschmack servieren könne, was man freundlichst bejahte und nach entsprechenden Wünschen fragte vorbildlich und leider nicht selbstverständlich.   #Amuse   Noch vor dem Brot sollten die ersten Getränke kommen, die große Flasche Adelholzener classic für faire 5,50 €, die Rhabarberschorle von Madame zu ebenfalls zivilen 4,00 €.   Ich gönnte mir ein Glas Perrier Jouët Grand Brut (9,50 € , freut mich über das mehr als großzügige Einschenken des ideal gekühlten Champagners und stieß vorfreudig auch mit Obacht an, die sich an einem Cremant labte. Perrier Jouët Grand Brut   Kein Spitzen Champagner aber sehr gut trinkbar an einem lauen Sommerabend, feine Perlage; in der Nase floral fruchtig, auf der Zunge leicht zitrisch, Grapefruit, Aprikose, grüne Birnen und Apfel abgelöst von feinen, hefigen Butter und Vanillenuancen.   Das Brot kam, und selbst das kam um ein Hashtag nicht herum: Brot   In einer liebevoll beschrifteten Papiertüte reichte man relativ belangloses Weißbrot, Herr Obacht öffnete diese und reichte sie herum, dazu gab es eine wirklich homöopathische Portion einer sehr wohlschmeckenden Paprika Butter, in der ich einen Hauch Pimentón de la Vera erahnt habe.   Den Sinn der Tüte habe ich bis heute nicht verstanden, vielleicht brauchte man nur Fläche für ein Hashtag und wollte das Brot nicht beschriften, wir alle hatten aber verstanden, dass mehr Butter Sinn ergeben würde, fragten nach und wurden mit Nachschub bedacht.   Es folgte ein kleiner Gruß in Form eines kalten Linsensalates mit orientalisch angehauchten Pickles, darunter auch Aprikose, obenauf noch etwas milder Frischkäse. Die Säure der gepickelten Zutaten  dominierte das Gericht etwas, dennoch ergab sich eine ansprechende Gesamtaromatik, nicht weltbewegend aber so noch nie gegessen. Amuse   Die folgenden Preisangaben für die Speisen sind allesamt à la carte Preise und dienen nur der Information, der Menüpreis liegt darunter.   #Vorspeise   Tatar vom Werdenfelser Rind – 15 € Perrier Jouët Grand Brut 0,1l zu 9,50 € Tatar vom Werdenfelser Rind   Es sollte ein nicht ganz klassisches Tatar werden, eher eine frische, „regionalisierte“ Variante mit frischem Meerrettich und Radieschen obenauf.  Dazu gesellten sich Pfifferlinge, Schnittlauch, Sellerie, Wachtelei und einige Tupfen einer kontrastierenden, wunderbar frischen Zitronen Mayonnaise.   Zusammen genossen ergab sich ein stimmiges Gesamtbild, normalerweise sind mir Kren und Radieschen ein Graus, hier aber sorgten die scharfen ätherischen Öle für einen derart passenden Gegenpart zum vergleichsweise erdigen Tatar, dass es eine Freude war.   Die größte Freude machte jedoch die Textur des in jeder Hinsicht hervorragenden Fleisches, es wurde nicht geschabt oder zerhackt, sondern mit scharfer Klinge fein geschnitten, dabei aber nicht zu dünn sondern in einer für mich idealen Stärke, weder hatte man eine undefinierbare Masse im Mund, noch kaute man auf zu dicken Fleischbrocken herum, einfach perfekt.   Eigentlich wollte ich zur Vorspeise längst zum Wein gewechselt haben, die immens großzügige Füllmenge des Glases, meine Plauderlaune,  sowie die sehr kurze Zeit zwischen Amuse und Vorspeise resultierten in einem noch fast zu zwei Dritteln gefüllten Glas Champagner, so dass ich kurzentschlossen bei diesem blieb, was auch überraschend gut funktionierte.   Sehr zufrieden blickte ich vorfreudig dem Hauptgang entgegen, vorab sollte eine der emsigen Damen noch eine fundiert freundliche Weinberatung zu jenem abliefern, wobei ein Südtiroler Lagrein das Rennen gegen Konkurrenz aus Spanien und Rheinhessen machen sollte.     #Hauptgang   Werdenfelser Lammfleisch – 29 € Lagrein Gleifner, Kellerei Bolzano, Alto Adige, Italien – 0.2l zu 9 €   Werdenfelser Lammfleisch Was die Optik des Gerichtes angeht war ich zwiegespalten, der Star sollte das Fleisch sein finde ich, jenes aber versteckte sich geradezu unter einem Scheiterhaufen von jungem Mais, Sellerie, Brombeeren und Kerbel.   Dennoch machte der Teller nicht zuletzt dank der himmlischen Gerüche und der schon visuell mehr als hochklassig anmutenden Brombeeren Lust auf den Hauptgang.   Als Beilage wählte ich aus den drei Optionen Kartoffelstampf, 4eck Salat und 4eck Pommes (englische Übersetzung hier übrigens „Amazing fries“…. den Stampf, den man a part servierte. Beilage Kartoffelstampf   Vom Lamm wurde kurzgebratener Rücken sowie geschmorte Schulter serviert, beide Partien wurden perfekt gegart, der Rücken saftig, die Schulter zart, das Fleisch selbst dabei  von bemerkenswerter Qualität mit feiner Lammnote, die weiter entfernt vom sprichwörtlichen „alten Hammel“ nicht sein könnte, dessen gefürchtete geschmacklichen Eindrücke bisweilen viele Menschen von Lammfleisch Abstand nehmen lassen.   Dazu schmeckte der Saucenspiegel aus einem intensiven Lamm Jus und einem rückblickend nicht mehr genau identifizierbaren Fett. Hat man hier den Jamie Oliver gegeben und seinen obligatorischen „drizzle of olive oil“ verwendet?   Der Stampf besaß eine schöne, leicht stückige Textur, mit Butter wurde nicht gegeizt, Schnittlauch, Kräuter und Olivenöl rundeten geschmacklich ab, dennoch geschmacklich eher unauffällig, mehr Salz und Pfeffer hätten dieser Beilage sicher extrem weitergeholfen.   Überhaupt nicht verstanden habe ich Mais und Sellerie, beide ungewürzt und recht bissfest gegart, der Mais dumpf erdig, der Sellerie bitter, beide Aromen trugen weder solo noch in Kombination mit anderen Komponenten zu einer Genuss Steigerung bei.   Einzig die Brombeeren haben mit ihrer Säure der gehaltvollen Kombination von Fleisch und Jus noch ein geschmackliches i Tüpfelchen aufsetzen können.   Das Highlight des Gerichtes somit das in jeder Hinsicht hervorragende Fleisch und eine köstliche Sauce, das geht schlechter trotz leichter Abzüge in der B Note.   Die sandigen Schwemmböden um Bozen sind die Heimat des autochthonen Lagrein, neben dem Vernatsch einer der wichtigsten Reben Südtirols. Der Wein war eine gute Wahl zum Lamm, zumal sich die Brombeere neben anderen roten Früchten auch in jenem wiederfand, in der Nase zudem leichte Kakao und Toastnoten, eine perfekte Begleitung.   Am Tisch rundum große Zufriedenheit, Madame verspeiste zufrieden einen Caesar Salad mit Ziegenkäse und vor allem Herr Obacht! war sichtlich „amazed“ von seinen als Beilage zum Schweinebauch georderten „Amazing Fries“, die sich dank feinem Maisgrieß besonders knusprig ausgebackenen präsentierten und – ich probierte – wirklich sehr gelungen waren.   Erinnerten etwas an die in UK in den letzten Jahren so populären „Triple fried chips“, dicke, dreifach frittierte große Pommes, die sich besonders zum Steak zu Recht großer Beliebtheit erfreuen.   #Dessert   Sven’s Friesentorte – 11 €   Sven’s Friesentorte Eigentlich wollte ich wegen des Deppenapostrophs aus Protest etwas anderes bestellen, allerdings sprach mich dieses Gericht von den drei Möglichkeiten im Dessert mit großem Abstand am meisten an.   Serviert wurde hübsch anzusehen in einer kleinen Springform, Sven Karge, vormals im Sylter Gogärtchen als Küchenchef tätig, interpretierte den Kuchenklassiker aus seiner alten beruflichen Heimat neu.   Da „Bowls“ ja gerade ein unübersehbarer Gastro Trend sind, lehnte man sich im weitesten Sinne daran an, Pflaumen und Pflaumenmus, Schmand, ein erfrischendes Sahneeis und Bruchstücke von Blätterteig: alles da, nur eben nicht in Tortenform.   Das war alles ok, schmackhaft und mit tollen Grundzutaten zubereitet, mehr als die Summe seiner Teile war es aber mitnichten.   Wenn man so möchte eine dekonstruierte Friesentorte in der Schüssel, wobei der spärlich vorhandene Blätterteig das Tortengefühl nicht wirklich transportieren konnte, es dominierte ein wenig der Eindruck eines pflaumigen Obstsalates mit Eis.   Mit einer Friesentorte verbinde ich aber auch ein wenig sündige Opulenz, diese fehlte hier komplett und konnte auch nicht mit womöglich begeisternden, geschmacklichen Twists kompensiert werden, dennoch mit Zufriedenheit verspeist.   #Digestif   Das Restaurant leerte sich zusehends und der aufmerksame Service wurde nicht müde uns unaufdringlich zu umsorgen.   Die Frage ob wir etwas gegen einen Digestif auf Kosten des Hauses hätten wurde spätestens dann als rein rhetorisch betrachtet, als die Rede von hervorragenden Bränden einer vielfach prämierten Brennerei  war.   Stolz präsentierte man eine kleine Auswahl, ich entschied mich für die Marillen Variante und war begeistert von der Reinheit und Intensität des Brandes, ein wahres Spitzenprodukt ohne Frage. Hoch die Tassen!   Dazu schmeckten uns in der hauseigenen Patisserie hergestellte Macarons zu 2 € Stück, in dieser handwerklichen Qualität sind mir sogar diese ein Foto wert: Macaron   Spätestens jetzt konnte man mich durch den Raum rollen, mein Körpergefühl schwankte zwischen Medizinball und Barbapapa.   Die Bezahlung per EC Karte verlief reibungslos, routiniert wurde der Bon separiert und wir erhielten zwei tadellose Rechnungen.   Nach einer freundlichen Verabschiedung entließ uns das 4eck in die laue Garmischer Sommernacht, gute Nacht Frau und Herr Obacht! und danke für den wunderbaren Abend.   Die Sternschnuppe, die wir am sternenklaren Himmel auf dem Rückweg in unser geliebtes kleines Hotel sahen rundete den Abend ab, ob das 4eck sich jemals mit solchen schmücken können wird, steht indes noch in selbigen geschrieben.   #Fazit   Lange habe ich gehadert, 3,5 Sterne für die Küche wären rein subjektiv sicher angemessen, ich komme aber aufgrund des günstigen Menüpreises von 45 Euro für die drei Gänge und der auch ansonsten fairen Preise doch auf knappe 4 Sterne für die Küche. Hochklassige regionale Produkte handwerklich auf hohem Niveau zubereitet, es ist in Garmisch kein Problem, mehr Geld für weniger auszugeben.   Der Service bot wahrlich keinen Grund zu Klage, kundig, effizient, freundlich. Besonders positiv blieb die Reaktion auf meine Frage nach dem Salat für Madame in Erinnerung, absolut vorbildlich, 5 Sterne.   Das Ambiente ansprechend, etwas beengt bei vollem Gastraum, gut gefiel die offene Küche und das Lichtkonzept, weniger gut der riesige Flatscreen mit Dauer Slideshow, in Summe 4 Sterne.   Die Sauberkeit quasi klinisch, 5 Sterne.   Das Preisleistungs Verhältnis sehe ich bei fast perfekten 4,5 Sternen, die Gesamtrechnung belief sich auf lediglich 226 Euro für den gesamten Tisch, selbst wenn meine Begleitung auch ein Menü verspeist hätte wären es in Summe nur knapp über 250 geworden, sehr fair!   Im nächsten Jahr würde ich hier gerne wieder einkehren, trotz kleinerer Schwächen definitiv eine #Wiederholung wert!"

Boutiquehotel Werdenfelserei

Boutiquehotel Werdenfelserei

Alleestrasse 28, 82467, Garmisch-Partenkirchen, Germany

Essen • Deutsch • Fastfood • Frühstück


"Mit Vorfreude auf einen entspannten, kulinarischen und gastronomisch hochwertigen 7-tägigen Aufenthalt traf ich nach 8 Stunden Anreise endlich in der famosen Werdenfelserei ein. Kurz eingecheckt, schnell frisch gemacht und mit sehr leerem Magen eilte ich in die Lobby, um zu erfahren, dass ich leider keinen kleinen Snack erhalten konnte, da dies nur bis 17 Uhr möglich sei. Immerhin war es bereits 17:06 Uhr. Meine Frage, um welche Uhrzeit das Restaurant öffnet, wurde beantwortet, dass das Restaurant schon ausgebucht sei. Schade, aber dennoch kein Problem, dachte ich. Es befanden sich ja jede Menge freie Plätze an der Bar oder in der Lobby, vielleicht auch auf der Terrasse? Doch dort werden Speisen leider nicht serviert, hiess es. So ein Pech! Housekeeping? Nein, auch nicht! Ein gastronomischer Totalausfall. Da tröstet auch eine schöne Ambiente nicht. Muss ich nicht haben. Deshalb Abreise am Folgetag! Nachtrag 17.03.2024 Beruflich bedingte Rückkehr für die letzten 3 Tage von 7 Tagen. Das Haus ist ohne Zweifel schön, die Aussicht vom Pool spektakulär. Der Tagungsraum ist klasse. Der Service ist jedoch Dienst nach Vorschrift . Lächelndes Personal ist eher selten, mit Ausnahme der Damen von der Zimmerreinigung und des Barkeepers. Die Geschäftsführung hat sich persönlich für das Anreise-Debakel entschuldigt. Das geschah unmittelbar nach dem Checkout und 10 Sekunden, nachdem alle Rechnungen vollständig bezahlt wurden."

Bräustüberl

Bräustüberl

Garmisch-Partenkirchen, Fürstenstrasse 23, 82467, Germany

Wein • Kuchen • Deutsch • Europäisch


"On our 5th holiday day we passed the late afternoon in Bräustüberl and see there: the terrace was open and well occupied. At the entrance of the well visited terrace we received a young friendly man and welcomed us with an Eastern European accent in German. In the showroom in front of the entrance was applied on a menu with Bavarian cuisine. Reading on a table was: live music tonight. We reserved a table for two people on the terrace for 6 pm. Service 4* When we arrived at 6 a.m., we were guided to our table by the young man who had accepted our reservation in the afternoon. We showed our phone with the CovPassApp. We no longer had to set up a mask, as the 3G rules came into force that day in Bavaria, that no masking is needed outdoors. The service staff came from Poland, was friendly and spoke German, also asked if we wanted to drink something. For me we ordered a yeast wheat from the barrel (0.5 l, 3.90 €). For my wife a soft wheat was introduced from the bottle (0.5 l, 3.00 €). The well-cooled drinks were not allowed to wait long and the first thirst could be deleted. Unfortunately, I can't remember what brewery the beers came from. After we had eaten and the waiter had cleared the empty plates, I asked for a business card. He told me everything didn't go as far as the guard. Example: Robert Gebhart continues to block the website and phone number. Business card still in work. Goats 4* The menus were given to us. It was noticeable that the menus were produced only semi-professional. On the folded inner side the shells were printed so pale on the Bavarian blue forgings and were therefore also difficult to read. We could just read what we want to eat. Sweetheart chose chicken breast with oven potatoes (13.50 €. I chose another dish that I hadn't eaten for a long time, namely the hunting chips with roast potatoes. Hühnchenbrust Jägerschnitzel Treasures as well as I agreed that we really taste good. So there was nothing to eat. Ambiente 3* No change, everything still looks like the previous tenant. Cleanliness 5* The room as well as cutlery, glasses etc. were perfectly clean. Conclusion: I would never have suspected a polish as guardian of the dough. I'm curious now if it can last until next year, but the forerunner shouldn't shoot him. Overall impression: 4 – again happy (1 – certainly not again, 2 – hardly again, 3 – when it returns, 4 – again happy, 5 – absolutely again"

Hofbräustüberl

Hofbräustüberl

Garmisch-Partenkirchen, Chamonixstrasse 2, 82467, Germany

Deutsch • Bayerisch • Kroatisch • Europäisch


"I must confess that I have been ashamed lately and again when I read about other sets of holiday preparations that were about: "We had already reserved almost all week in advance to have no stress in this regard." Because it would become full in Garmisch, where last year a comparatively small guest appearance made spontaneous decisions about the evening restaurant of choice almost everywhere possible, it was completely overlooked. But on the other hand, I am not a friend of great, general level “Urlaubs Vorabplanungen”, spontaneity is a great advantage for me in the most beautiful time of the year and my palate: What do I know two weeks before, whether I have more joy in Bavaria or Italian on Wednesday night, I prefer to give me the moment. On Saturday, when we arrived this year, GastroGuide's friend Obacht had reserved! in the “Colosseo” – reused here last year – on Sunday we went to Mittenwald to the fabulous “Bellini” – even a few weeks ago – and on Monday we were just lucky to have a nice table in the already praised “Alpenhof”. On Tuesday, however, the gastronomic spontaneity happiness seemed to have first found a sudden end, in front of the popular locals, sometimes even veritable snakes were formed and even small, hidden shops burst in side streets of the pedestrian zone from all the seams and after the fifth vain run I already saw myself sitting in a fast food temple. But not every day after we had noticed that even the Café Restaurant “Pavillon” in the spa park was completely overrun with its great outdoor gastronomy, we could be a touch of tranquility at the end of the pedestrian zone in the world view shop around the corner on the Olympic street, in the quiet hope, something outside the Garmischer “High Street” could be a touch of tranquility. External view This hope should not really be fulfilled, but fate should still be good with us. When I first realized that there was nothing in the outside area before and next to the “Hofbräustüberl”, an older couple just came out of the dust and as an American Football Veteran, I was briefly trying to throw myself over the table from two meters away with a hearty jump and clamp him under the arm like a counter player. This would certainly have raised questions on the side table, but after almost an hour of clinker plaster I was really slightly frustrated and visibly undersugared. Therefore, I have violently awakened the excitement of public anger and proposed to a just waiter that we would like to sit on the left side of the house on the two table that was just released, which was answered in a friendly manner despite the hectic and the hectic, I just have to clean up and clean.” I posted at a reasonable distance – of course I would have liked to put myself directly around the “payable” Not to risk the table, but of course he wanted to do his job – besides a plant dowel standing in front of the house, which was observed with argus eyes over the valuable prey and at this moment had been placed unpredictably there, one could have heard from me at least in the local press the next day and I would probably still be in prison today. After this unexpected odyssey, I was rarely so happy to have a table in a day-to-day location that I would otherwise have avoided. Because the Hofbräustüberl was not a white spot on my gastronomic "Carta Garmisch" three years ago, we were here and this evening I was rather dissatisfied and also not motivated to report on it, there were significantly more beautiful occasions at that time. As with the local competitor “Loisachstuben” the card consists of a mixture of mainstream Balkan, schnitzel and steak cuisine as well as an associated part of Upper Bavaria, which also does not make great experiments. If seasonal supplements are still worth mentioning, regular guests are not drilled so quickly, which is otherwise a risk in this orientation, even if the "redundancy rate" in the target group is definitely not small. So rustic the map so that the ambience, inside well maintained, wood-loaded bodice with alpine effects, outside are cutlery and napkins ready in yardsticks, the house makes in the exterior a real impression that fits well into the surroundings, here you can feel very comfortable. The “genretypical” dressed in classic waiter Black White Lord in service was rather word-carg, but not unfriendly. It seems from my experience to be a tendential function of the "Balkan Service", and it is certainly a matter of taste whether you like it or rather increase the communicative extrovertity of the service. But in such a gastronomic context on such a hectic evening, I certainly do not expect any empirical operetta appearances when cecapci and pork roasts that fit completely into the very positive picture. Soon a well-cooled Franciscan wheat stood in front of me, time to breathe and on the funnel photogloss of GastroGuide colleague AndiHa, who he just sent out from the Lake Constance. Despite the whole house, the kitchen should add an impressive number of strokes a day, which should be announced at the soup just minutes after the order. This soup I loved was also on the first visit and it was part of my dissatisfaction, waterproof, painless, small and with little inlay. “Sometimes see if at this time the form of the day or the basic problem...” I thought because the locals are also popular with locals, tourists Nepp is definitely not operated here. The 2021 version of the soup was also not a revelation, but at least a significant increase compared to the first attempt. The broth was much more intense, although I still appreciate it much more, the amount of pancake strips now gave much more sense, the dough had a nice melt without which the impression of Glibbriger, overgart pasta was found in the mouth feeling, delivered a slightly cut lye on the plate. A solid three in the well-known pancake-soup universe, I would order again in this form of the day. At the same time, a magnificent spectacle, postcard-friendly alpine glow, a hint of Ayers Rock was offered on the view axis of the Olympiastraße. I went down the street a few meters to have a better perspective and I managed to get this photo of memory, a nice moment: This is a day Hard you had cleaned my soup plate and made the satisfaction, but again just a few minutes later our main dishes and side salads stood in front of us, which speaks for the routine of the kitchen in view of the whole house. Although this is, of course, a map and kitchen that an established team can master such evenings from Effeff quantitatively, without which the dishes have to suffer too much. Main dishes Pola Pola Krautsalat pork roast mixed supplement salad I had no desire for experiments or on dishes that focus primarily on successful sauces, still too deeply the reservations made from our first visit. The sophisticated Solinger culinary delicacies have once again distinguished themselves with increased reliability in infantile satisfaction: FLEEIISCH, VOM GRILL (at this point, please think about childish primitive man Grunzlaute! Raznjici, Cevapcici, Pommes, Ajvar – that felt kind of wrong, because I didn't drive 770 kilometers and I didn't want to collect pearls. Pola Pola But tonight I didn't care, and since the operators just came from the Balkans, I decided what was best dominated in such locals. The court smells very appetizing and even if I had been able to experience better looking pommes, this with the small Physalis parsley garrison (congenial combination in this form: very useful overall. As always, I burned my fingers on the metal skewer briefly and started with a piece good-grown, gothlob but delicate pork neck with a little ajvar, the meat was pale marinated, some lemon adhere to the Ajvar as usual rather mild and tasty. The Cevapcici had a beautiful texture, but a little crumby and not as solid homogeneous as it was mainly Convenience TK goods. Fans of meat rolls from the Balkans should be satisfied in most cases in the aromatic side grill notes, of course garlic enrichment. The mandatory Djuvec rice I had to release among them was remarkable for such a “small”, I already had several Risotti that came more dry. Notes of eggplant, paprika, tomatoes, rice soft, but not boiled: tasty, only a little salty, which could of course be eliminated. I didn't quite understand the thick Klecks Sour Cream next to the meat, he was of good quality and taste, but mostly because I could imagine Sour Cream most in the (Tex Mex kitchen as a cool counterpart in a fiery taco or the like, maybe also simply too imaginative. The part was lush, I did not complete the supplements and everything in all that really tasted good, occasionally I also like such retro excursions. I ordered the herbal salad extra, the amount would have been loose for at least two normal eaters as a supplemental salad, a large proportion. He made a homemade impression, could have been able to have by some more, but convinced with freshness and pleasant acidity, I helped something with pepper and salt after and was very happy with the result. Krautsalat Ms. Shaneymac loves the Bavarian classical pork roast very much, for red cabbage it was summery so a small mixed salad could easily reach its place. Pork Bread A generous part, the potato **** was even praised today and here too one had thought of a small shrimp that can look worse than I find. Meat and sauce also liked and when roasting, Madame is always merciful when it comes to fat and tendons, although this of course can never be completely avoided what you know. I didn't try it, but the sauce tasted convenience for free I heard you also tasted it well and this explicitly also closes it generously cut additional salad of mixed leaf salads, herbal salad and fine, rather raw-costless carrot strips. Mixed Supplemental Salad Puh, I had stretched my soup before and plated my pancakes as a dessage. We chat with a sympathetic young couple on the side table, who for the first time made a holiday in Garmisch, gave some tips for the reward restaurants in place and I asked for the bill. Although I was able to pay with the card for the first time, this was not possible today. At that time I had to come to the counter, maybe it was like that and you wanted to save time, you don't know. Before I could see if I had enough cash – I am notorious cashless – paid my accompaniment and went so hard that I forgot to ask for the credit, which is also the reason that I could not make any price details today and unfortunately could not find a map online. We landed at just over 50 euros, the main dishes moved at approx. 12 14 euros, the herbal salad at 5 euros if I remember correctly. Very civilian level, especially against the background of the tourist environment, one will work on the other. Even though not only with the feeling of dazzling culinary enrichment, but given the circumstances everything else but dissatisfied, it went home to the hotel. Madame had two balls in the cup with a narrow, very useful ice salon and was happy; that could have ended much worse! Conclusion The kitchen has delivered a good performance with products and craftsmanship, but also seems to tend to noticeable forms of day in terms of pre-criticism of care! and our first visit in 2018. This year was a good one: four stars for a very decent but not outstanding performance, as always associated with expensive and comparable competitors. The service is just as good for what you can expect in such a place. Flink, error-free, present and reactive, but also very target-oriented, which was probably also very understandable this time: also four stars. Thanks to the alpine glowing panorama – which one could only perceive from the squares in front of the house – the ambience gets half an extra star and also lands on four, within I would probably have landed three. I can only judge cleanliness a lot about today, but even during the first visit there was nothing negative, on the contrary even, i.e. five stars. At the price-performance ratio, I also see a convincing school class two and come to four stars. So it is not surprising that for today's snapshot I also come to four stars in the overall ranking. I would certainly come back when it turns out, but I'm looking for new discoveries on holiday and you can see from the Bavarian colorings of the map, I get all this in my corner and for the topic Bayern there are still several houses in place that are still on my To Do list. Therefore it seems to me to be an emergency solution, “but as such there is certainly worse” I felt on the way back when I thought that in the worst case we had eaten too late an hour or ended with something inexpressible from the fast food department – then rather a few successful Cevapcici..."