The story
Restaurant Überfahrt, at Überfahrtstr. 10 in Rottach-Egern, was awarded one Michelin star in 2026 for high quality cooking. The gourmet restaurant at the Seehotel Überfahrt works in a classic cuisine register with Austrian, Bavarian and Italian influences.
Head chef Cornelia Fischer offers two menus, one of them vegetarian. Der Feinschmecker rated the concept 3.5 in 2026. Crisp-roasted red shrimp comes with a wreath of green asparagus that recalls Frankfurt green sauce. Marinated Franconian sturgeon is paired with a tomato stuffed with sturgeon tartare and topped with caviar.
The vegetarian menu has a roasted artichoke heart, served with cream and broth, light goat cheese curd and a fruity cape gooseberry ragout. Desserts are a highlight, especially one built on rum-soaked raisins and lemon.
Marie Christin Baunach looks after a list of 700 selections, with an emphasis on German and French bottles. The interiors are spacious, in subdued colors, with black-and-white photography on the walls. Johannes Gahberger hosts the room.
The hotel also has a clear Italian kitchen. Stefano Romano, formerly of Tantris, has cooked the food of his homeland on the Tegernsee for many years. His dishes include Sicilian busiate in an ossobuco sauce with gremolata, and a nougat panna cotta with marinated quince.
Recognition
Ambience
Details
History
High quality cooking
Enjoy the taste of home in a stylish setting with a picturesque view of Egern Bay. Fine wines from Germany and Austria are served alongside.
Concept At the Seehotel Überfahrt’s gourmet restaurant, Cornelia Fischer brings a dedicated flair to the dining experience; two menus are offered, one vegetarian. Culinary Style The committed head chef consistently raises the bar: crisp-roasted red shrimp, framed by a wreath of green asparagus that evokes the flavors of Frankfurt green sauce. Also highly impressive: the pairing of marinated Franconian sturgeon and tomato, stuffed with sturgeon tartare and crowned with caviar. In the vegetarian menu, the visually striking artichoke is a standout – served as a roasted heart, cream, and broth alongside light goat cheese curd and a fruity cape gooseberry ragout. A highlight is Fischer’s desserts, particularly the combination of rum-soaked raisins and lemon. Wine With her meticulously curated wine list (700 selections), Marie Christin Baunach emphasizes German and French wines; her pairings are spot on! Ambiance Spacious interiors, subdued color palettes, and elegant black-and-white photography; Johannes Gahberger is a natural-born host! Verdict An engaging culinary experience set within stylish surroundings.
Location
Nearby
Facebook
Instagram