The story
Moarwirt, in Geretsried, Germany, cooks Bavarian food from organic farm produce at Sonnenlängstraße 26 in Dietramszell. The Michelin Guide gave the restaurant a Bib Gourmand in 2026 for good-quality, good-value cooking, and the Bavarian kitchen keeps its focus on seasonal, traceable ingredients.
Sebastian Miller is the head chef, and the menu changes with the seasons. Fruit and vegetables come from the restaurant's own permaculture garden or from nearby growers. Eggs come from the house hens, and the honey from its own bees. The kitchen holds Naturland organic certification and uses organic ingredients wherever it can.
The five-course surprise menu is served only at tables and must be reserved in advance. It changes daily and cannot be varied. Wine or non-alcoholic pairings are offered alongside it. The Schlemmer Atlas awarded Moarwirt two Kochlöffel in 2026, describing modern Alpine cooking in a traditional inn with a beer garden and a tiled stove. On Saturdays and Sundays, brunch runs from 9:30 to 13:00 with advance booking, at 47 euros per person before drinks.
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good quality, good value cooking
Modern Alpine cuisine in a traditional inn with a beer garden, playground, and breathtaking mountain views. Indoors, enjoy the cozy tiled-stove ambiance with wine, beer, and good cheer.
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