The fact that the entire restaurant suddenly empties and cell phones are pulled out in front of the door is a plus, as the "Lakeside Bar" offers an incomparable view of Lake Chiemsee, especially when the sun sinks behind the mountains. This unusual sushi concept opened at the "Hotel Chiemgauhof" at the beginning of the year: Edip Sigl and head chef Max Müller offer regional cuisine at the highest level. Müller, who previously worked at Berlin's "Nobelhart & Schmutzig" among others, has extensive experience with the local approach, which Sigl has refined to three-star level at "Ess\:enz" in the Hotel Achental. Both hotels are owned by the Motel One founding family Müller. The fish comes straight from the jetty, the vegetables are grown in close consultation with regional farmers and the jam is homemade. The pike-perch nigiri from the lake is a real taste sensation, with a surprising depth that the often obligatory tuna lacks. In the restaurant itself, the pickled lake trout is served in mild verjus - a dish that impresses with its precision and finesse. Another highlight: tender skewers of Chiemgau pasture-raised beef served with eggplant baba ganoush and artichokes, an ensemble that impresses despite its simplicity. The dish of the day could be perfectly cooked asparagus, for example, served alongside a small salad of regional herbs to set off a subtle firework display. And to finish, you should definitely try the spectacular sorrel granité with cream, apple and butter crumble, which is given an unexpectedly rounded note thanks to cherry oil: a dessert you won't forget in a hurry.
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