The story
Wachter Foodbar at Bernauer Straße 31 in Prien am Chiemsee is a modern cuisine counter that earned one Michelin star in 2026. Chef Dominik Wachter cooks a menu of four to six courses, and the kitchen works mainly with produce from the surrounding Chiemgau region.
Dominik Wachter grew up in Prien and returns to the region in his cooking. He builds dishes from what he gathers and sources nearby, including mushrooms, wild herbs and nuts from the local forests. Most of the ingredients come from producers close by, while citrus, oysters and fine chocolate arrive from further away.
The menu changes roughly every four weeks, so the courses follow the season. Dry-aged sturgeon is briefly flambéed and served with beetroot and pickled mustard cucumber. Zander from the nearby lake comes with a reduced goulash jus and a napkin dumpling filled with sauerkraut. Chiemgau beef appears with truffle and leek, grilled and as a cream, next to a small bowl of Sauerbraten. Pastry and amuse-bouches are led by Désirée Nieder, formerly of es:senz.
Guests sit at a semicircular counter where they can talk with the service team, with a few separate tables alongside. Dishes arrive on hand-thrown ceramics from the region. The Schlemmer Atlas gave the restaurant 3.5 Kochlöffel for 2026, praising the counter seating and the vegan menu. The wine list leans toward European regions and includes selected rarities, and a wine pairing can be added to the menu.
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High quality cooking
Dominik Wachter offers fantastic entertainment with seating at the semicircular counter, handmade ceramic plates, and a superb menu (also vegan). The ingredients are mostly sourced from the surrounding area.
Concept An urban counter concept in the tranquil town of Prien. A menu featuring 4 to 6 courses. Culinary Style The Chiemgau native Dominik Wachter loves his region, and you can feel it on every plate. It truly comes through in the dry-aged sturgeon, briefly flambéed, served with a beetroot variation and pickled mustard cucumber. Or in the zander from the nearby lake, accompanied by a reduced goulash jus and a napkin dumpling stuffed with sauerkraut. Chiemgau beef is served with truffle and leek (grilled and as a cream), with a small side bowl of Sauerbraten served separately. Désirée Nieder (formerly of „es:senz“) elevates pâtisserie and amuse-bouches to a new level. Wine A well-curated wine list with a focus on European regions, alongside selected rarities. Atmosphere Relaxed and friendly. The circular counter allows for easy interaction with the service staff, complemented by a few separate tables. Dishes are served on hand-thrown ceramics from the region. Verdict Effortless enjoyment in a contemporary setting.
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