The bar is the best place to sit. You can see the agile movements of the waiters, see the bottles and hear the ice cracking in the drinks. You're right up close. Maybe that's why Dominik Wachter made the bar a concept. Sitting on high bar stools, you can enjoy the snacks, as the amuse-gueule are called here. Right from the start, a bold interplay of textures awaits, such as the cabonico, the black walnut and the truffle, which have been artfully transformed into the shape of a walnut. With a slight crunch, it melts in the mouth in wonderful, woody flavors. Then comes the sourdough bread - the sourdough is eight years old. Salt, juiciness and roasted onions, a fitting combination. Winter is taken seriously here. This is Chiemgau, after all. And then it really pops. With salmon trout, of all things, which is not necessarily known for its subtle nuances. But together with Wachter's crisp quince and the fresh yuzu aromas, it takes the fish into a world in which it literally feels as comfortable as a fish in water. Sommelier Jonas Witt serves an Arinto dos Açores from 2024, which comes with a saltiness that nestles against the acidity of the dish like a pillow. Another highlight comes with the delicately cooked Chiemsee zander, which Wachter serves with pickled white asparagus on a beurre blanc with elderberries. The subtle acidity plays wonderfully with the fullness of the sauce. Desiree Nieder, an excellent patissière, deserves a special mention here as she turns the sweet finish into an aromatic firework.
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