Top-level gastronomy awaits guests at the gourmet restaurant Dichterstub’n of the Relais & Châteaux Park-Hotel Egerner Höfe in Rottach-Egern on Lake Tegernsee. Framed by the picturesque mountain vista and idyllic nature around the lake, traditional values meet modern zeitgeist in the Egerner Höfe. Whether you visit for a weekend trip for two, a wellness weekend with your best friend, a family holiday together or for a conference, the traditional house is a refuge for all those who love the Bavarian way of life and the picture-perfect panorama of Lake Tegernsee.
Since June 2018, Thomas Kellermann has been responsible for the entire culinary offering at the Egerner Höfe. The chef began his career at the Restaurant Erbprinz in Ettlingen and worked as a sous-chef under the direction of star chef Hans Haas at the Tantris Restaurant in Munich. Before he was drawn back to his Upper Bavarian homeland and the picturesque Tegernsee in the summer of 2018, the 48-year-old was head chef at Restaurant Kastell in Burg Wernberg for ten years.
Thomas Kellermann’s culinary philosophy is clear: with a strong focus on regional and seasonal dishes, he and his entire team celebrate Bavarian cuisine – interpreted in a modern way and with a special twist that regularly creates a literal ‘wow!’-effect on the plate.
“I don’t need any superstructures on the plate that don’t make sense. My first thought is always about taste. There is no perfect recipe, there is only the chef who implements a recipe perfectly”, says the native of Weilheim.
Vegetables and spices are the main protagonists of his compositions; regional products also play a special role for him. Bavarian venison, for example, is cooked in a spice stock and then served with beetroot, chocolate, and raspberries. Eighty percent of the ingredients come from a maximum of 80 kilometres away.
Guests can experience his creations in the gourmet restaurant Dichterstub’n, which has been awarded a Michelin star and reminds its visitors of the famous local poets around Lake Tegernsee,such as Ludwig Thoma, Ludwig Ganghofer, Karl Stieler or Franz von Kobell, whom it invokes with large-format portraits.
Thomas Kellermann writes the menu under the watchful eyes of the writers:
Lightly smoked eel
Charentais melon, lettuce and buttermilk
Pea, radish and coconut
Green Kohlrabi soup
Norway lobster and mint salad
Grilled beef marrow
Sweet and spicy onion and date
Beetroot and chanterelles
Selection of raw milk cheese from the Tölzer Kasladen
Sesame and elderflower
Guests at the Relais & Châteaux Park-Hotel Egerner Höfe will not only find top-level gastronomy on their plates, but top-class service too. Under the direction of Marianne Wiedemann, the Dichterstub’n service team was awarded the title “Service Team of the Year 2020” by the German-language restaurant guide Schlemmer Atlas. In addition, the restaurant’s excellent creations of Bavarian cuisine were awarded 17 points by the renowned French restaurant guide Gault & Millau, which stands for “highest creativity and best possible preparation”.
To find out more about Park-Hotel Egerner Höfe and gourmet restaurant Dichterstub’n, visit the website.
Images © Tobias Hertle