The story
The Gasthaus im Kulturhof Stanggass, at Berchtesgadener Str. 111 in Bischofswiesen, serves modern Bavarian cooking and holds a Michelin star (2026). The kitchen works with the Berchtesgaden region's produce and treats it with international technique.
Executive chef Zsolt Fodor builds dishes around local ingredients, with Mediterranean and Asian influences. Ingredients come from within 75 kilometers, including fruit, vegetables, fish and dairy, and some produce is grown on the estate. Four in-house beehives supply the honey.
Trout from Stanggass arrives with river crayfish, tortellini, pumpkin and dashi. Kohlrabi becomes a taco with sturgeon caviar, pear, apple and plum-wasabi. Mangalica pork yakitori is served with savoy cabbage and spicy white lardo. The vegetarian menu includes raviolo with chanterelles, feta and figs.
The dining room has wood-paneled walls and modern upholstered chairs. A long communal table seats 25 guests for a more traditional mood. The setting sits in the Berchtesgaden Alps, and the panoramic windows frame the view.
Sommelier Martin Bielik selected the wine list, which holds 120 selections. Producers from Germany, Austria and France receive the most emphasis.
Recognition
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good quality, good value cooking
High quality cooking
Wood-paneled dining room with four tables and a creative eight-course dinner including amuse-bouches and petit fours. Chef Zsolt Fodor delights his guests with halibut, lobster ravioli, and more!
At the Gasthaus within the Stanggass Cultural Farm, the focus is on sourcing ingredients regionally within a radius of under 75 kilometers – such as fruit, vegetables, fish, and dairy products. Some fruits and vegetables are also grown on-site, and four of their own beehives supply honey. Electricity is provided 100% from renewable sources. A 650-square-meter photovoltaic system contributes to this and also supplies a portion of the required heating energy, with the remainder covered by a combined heat and power unit. Staff members benefit from family-friendly working hours, salaries that exceed collective agreement rates, at least 30 days of annual leave, and complimentary workplace meals.
Dine on modern inn-style cuisine while enjoying the view through the panoramic windows. For a truly traditional atmosphere, take your seat at the long communal table that accommodates 25 guests. What matters most is seasonality and vegetables grown on-site.
Concept Gourmet restaurant at Hotel Stanggass with a cultural center and event spaces. Two menus (one vegetarian) offered in 6 to 8 courses. Culinary Style Executive Chef Zsolt Fodor creatively adapts local produce with Mediterranean and Asian influences in a fusion style: trout from Stanggass, for instance, is served with river crayfish, tortellini, pumpkin, and dashi; kohlrabi is presented as a taco with sturgeon caviar, pear, apple, and plum-wasabi; Mangalica pork yakitori accompanies savoy cabbage and spicy white lardo bacon. The vegetarian alternative features raviolo with chanterelles, feta, and figs. Wine Sommelier Martin Bielik has assembled a wine list of 120 selections, emphasizing producers from Germany, Austria, and France. Atmosphere Wood-paneled walls, modern upholstered chairs, and the seasonal cuisine complement the unique location in the Berchtesgaden Alps. Verdict A thrilling gastronomic journey where the region is constantly rediscovered.
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