The first rays of sunshine bathe the mountain scenery in a magical light. It’s six o’clock in the morning at Lake Tegernsee. Fisheries chief Christoph von Preysing and his two fishing masters Simpert Ernst and Thomas Bayer head out onto the picturesquely situated lake. The three fishermen haul in their nets. Whitefish, trout, char. The men are satisfied. Not just with the catch of the day. They are passionate fishermen and do what they love. Christoph von Preysing took over the Tegernsee fishery in 2015. He sees it as his responsibility to sustainably secure the local fish stock. Every year, about two tons of fish are taken out of Lake Tegernsee. His team sells a large part of it directly in the fishery and in the bistro in Bad Wiessee. On the Instagram account of Christoph von Preysing you can see the fisherman himself. Shortly after taking over the management of the fishery, the then 31-year-old von Preysing was quoted in the Münchner Merkur as follows: “I also want to bring in a breath of fresh air. Especially when it comes to running the bistro.” He kept that promise. In the summer months, the bistro is fully booked.
Caviar, double magnum and helicopter transfer
Lobster tails, caviar and champagne attract not only Munich’s society. The moneyed aristocracy of Hamburg, Düsseldorf and Frankfurt also feel at home in the fishing bistro. But only if he has made a reservation a week in advance. Otherwise, the door will remain as closed as the magnum bottle of Comtes de Champagne.
To ensure that the good fish from Tegernsee also arrives fresh on the table of other jet-set hotspots, there is SennAir — the helicopter transfer for smoked char, tanned playboys from Alt-Schwabing and lovingly painted ladies from Bogenhausen. This ensures the regular exchange of goods and chic between Munich, Tegernsee and Kitzbühel. Thank God…
The gap between authentic closeness to nature and breathtakingly beautiful scenery on the one hand and hedonistic luxury and extravagant enjoyment on the other is emblematic of the “Tegernsee” experience. It is somehow reminiscent of Sylt. Only with mountains. And without the sea.
Korbinian Kohler: the zeitgeist restaurateur
The region is changing. Ambitious design hotel concepts and courageous young restaurateurs provide convincing arguments for a holiday in the foothills of the Alps. A particularly prominent face of change is entrepreneur Korbinian Kohler. For ten years, he ran his parents’ business — the Gmund handmade paper factory — with his brother before he bought the Hotel Bachmair Weissach , completely renovated it and realigned it. That was in 2010. In the meantime, he has significantly expanded his world of holidays and enjoyment: the Event Arena, the Mahler guesthouse and the Hotel Bussi Baby are part of Kohler’s gourmet empire. In the summer of 2020, he opened the casual clubhouse in Tegernsee. Particularly recommended are the signature drinks by bartender and author Cihan Anadologlu (“Bar Bible”), such as the Jerusalem Punch with pomegranate, green tea and ginger. Our favourite from the Bachmair cosmos, however, is the enchanting Wallberghaus — located high up with a mountain sauna and a view of the Wilder Kaiser. The fresh mountain air and probably the tastiest Kaiserschmarren in the region make you forget the world around you. And best of all, there is almost no cell phone reception. Digital detox at an altitude of 1512 meters. Splendid!
Here’s to a bright
Back at sea level, we recommend a generously topped slice of spice loaf with a freshly brewed coffee at Aran’s. Right on the lake. It doesn’t get much nicer to snack than this. On the way from Tegernsee to Rottach-Egern, there is another stopover that is simply part of it: the Bräustüberl Tegernsee. A meeting place for young and old. For tourists and locals. The beer is as great as the typical Bavarian vibe. Accordingly in a good mood, a visit to Feinkost Sollacher is recommended afterwards. The Rottach wine cellar offers a considerable selection of wines, spirits, cheese and sausage specialties as well as fruit and vegetables. A few metres further on, Christian Jürgens welcomes his guests to the Althoff Seehotel Überfahrt . An absolute must for every culinarian and “star collector”. The triple-starred Überfahrt restaurant once put Lake Tegernsee on the culinary world map and still attracts people from all over the world today. Justly. The Jürgens classic “Potato Box” is a culinary and craftsmanship masterpiece!
In addition to excellent restaurants and hotels, the region is also home to cool craft beer breweries and exquisite gourmet manufactories. Among other things, the young Hoppebräu brewery from Waakirchen in Bavaria is worth mentioning. Markus Hoppe’s family business is growing steadily and enriches the foothills of the Alps with creative and traditional beers. The unbelievably good Helle now also finds its way regularly into the Niersteiner cellar of St. Antony!
German whisky? German whisky! Things are a little more high-proof at Slyrs Destillerie , Germany’s largest single malt producer. It all started here with a bet. The trained brewer and master distiller Florian Stetter undertakes a study trip to Scotland with his master colleagues. He is surprised by the similarities he discovers in comparison with his native Upper Bavaria: mountains, clear water and wonderfully pure air. Visits to the world-famous distilleries of the Speyside region inspire him to the vision of producing an Upper Bavarian single malt whisky. He bets with his colleagues for a crate of wheat beer that you can also distill first-class whisky in Upper Bavaria. He won the bet. In the meantime, “Slyrs” has become a real magnet for visitors — with its own restaurant, a large shop and a production facility that is well worth seeing. In addition, it is worth visiting the Lantenhammer distillery just a few kilometres away – Stetter’s parents’ business – where fine spirits are produced, which regularly receive the highest awards. Justly!
Fond memories
What remains after a visit to Lake Tegernsee? Melancholy. The region evokes a certain longing. Even in difficult times, the world still seems to be in order here. Some of it is reminiscent of the images of the great German homeland films of the post-war period. “Greeting and Kiss from Tegernsee” with Harald Juhnke is such a beautiful example. Great feeling. Great cinema. Charming, cheesy, entertaining and a bit too thickly applied. Just like a day at Lake Tegernsee!
Editor’s Picks:
Whether it’s traditional forest festivals, trying the “Bavarian cuisine” or our tips, you can experience it all at the beautiful Tegernsee.
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- Leeberghof — the sustainable hotel with adjoining gastronomy offers a farm sponsorship for all those who want to actively contribute to the protection of the local flora and fauna.
- Gmund Büttenpapierfabrik — the premium paper manufacturer for ultra-fine paper
- Mangfallblau — the breakfast hotspot in Gmund am Tegernsee
- Wein-Blüten — the boutique for fine wines, flowers, interiors and accessories in Rottach-Egern
- Macks’l — the casual combination of restaurant and gin bar in Rottach-Egern
