Freihaus Brenner

The story

Freihaus Brenner in Bad Wiessee: Bavarian Cooking above Lake Tegern

Freihaus Brenner sits at Freihaus 4 in Bad Wiessee, a Bavarian kitchen high above Lake Tegern. The Michelin Guide gave it a Bib Gourmand in 2026 for good quality, good value cooking.

Regional plates that change often

The menu is rewritten every three weeks, and the cooks work with regional products. Classics sit next to seasonal dishes: oven-fresh roast pork with wheat beer sauce and potato dumplings, veal goulash with cream spaetzle, Kaspressknödel with Tegernseer mountain cheese. The char comes from the fish farm at Wildbad Kreuth and is served blue or pan-fried, with parsley potatoes.

Fish and shellfish

The Schlemmer Atlas awarded 2.5 Kochlöffel in 2026 and singles out the crustaceans and a lobster foam soup. The current card has a grilled langoustine tail with tomato spaghetti, chili and garlic. There is also scallop carpaccio with carrot-ginger purée, and skrei fillet seared on the skin with Riesling foam.

Rooms, terrace and the sweet end

Diners can sit in the Gaststube, the Stüberl, or the Salettl with its niches and fireplace corner. The large terrace looks over the Tegernsee valley. A retractable tent roof turns it into a winter garden, and in the cold months the space becomes an Alm. Beer on tap comes from the Herzogliches Brauhaus Tegernsee. For dessert, there is caramelised Kaiserschmarrn with vanilla ice cream and apple purée, or Topfenknödel with plum compote.