Lago Starnberg: recomendación del restaurante “Zum fischmeister karl schauer”
Hoy, los comienzos difíciles han quedado en el olvido; gracias a la dedicada cocina regional de Christoph Ziesel y a la acogedora decoración, se han labrado rápidamente una gran reputación. En el exterior, una terraza con bancales elevados invita a entrar, donde cultivan sus propias verduras y hierbas.
The beginnings were difficult, but the restaurant has quickly built a strong reputation thanks to Christoph Ziesel's regional cuisine and welcoming decor. Outside, a terrace with raised beds invites you in, where they grow their own vegetables and herbs. Inside, the colorful tiled floor in the entrance immediately catches the eye, while the two dining rooms, with their antique fir floors, wood paneling, and abundance of fresh flowers, convey a cozy and contemporary feel.
Some diners are initially disappointed not to find roast pork on the menu. But the chef serves his "carne a la brasa," briefly grilled over hot charcoal and refreshed with cucumber, sour cream, and horseradish, or his thinly sliced sirloin steak with yellow beetroot, crispy capers, and roast beef cream, a Bavarian take on vitello tonnato.
“We’ve built a network of regional producers; our vegetables come from the Konradhof organic farm in Unering, and every morning we buy our excellent sourdough bread from the Benedikter bakery in Andechs” says Ziesel. The white fish from Lake Walchensee is grilled with elderflower beurre blanc sauce, white carrot risotto, and caramelized spices. Verena Ziesel’s carefully curated wine list offers a perfect pairing for each course.