From the rustic Gasthof Zur Weissach to the Japanese Mizu Sushi Bar, the Spa & Resort Bachmair Weissach offers a rich culinary spectrum. Guests enjoying the ¾ indulgence board can discover it at their own pace – evening after evening, across seven different venues around Lake Tegernsee.

The Dine Around concept is as individual as the tastes it brings together. Food journalist and photographer Annette Sandner visited, experienced and captured the culinary diversity of the Bachmair Weissach world – taking us along on an indulgent journey through its various restaurants.

Japanese simplicity, high-quality ingredients, masterful precision:
the Mizu Sushi Bar brings Far Eastern cuisine to Lake Tegernsee.

The Mizu Sushi Bar is a deliberate departure from the traditional – and precisely for that reason, it feels so harmonious at Tegernsee. Clean lines, Japanese simplicity, plants, sake: the interior by Nora Witzigmann evokes Tokyo without denying the valley.

Here, guests take a seat in the restaurant, watch the sushi masters at work – and admire precision as a form of culinary pleasure. Classic nigiri, sashimi or tempura are served alongside Nikkei-style creations, such as marinated daikon cress, fermented aubergine or soft-shell crab with yuzu oil.

Those who wish can pair edamame or a Midori dessert with a drink from the adjoining bar. In this way, dinner becomes a nuanced, graceful experience – and a sushi bar becomes a place where time and aromas briefly stand still.

The Alte Bad has remained an inn – and that is precisely what gives it its charm. Four parlours with limewashed walls, linen cushions on spruce benches, and hand-painted pendant lights from the 19th century.

Outside, the beer garden opens onto views of the Blauberge mountains; inside, heavy wooden tables invite guests to share. What is served comes from the surrounding area: game from the forests, char from the nearby fish farm, homemade pasta with mushrooms or beef tartare with caper butter.

The rhythm changes with the seasons, too: in winter, guests enjoy crispy duck by the warm tiled stove. In summer, smoked fish and beer garden dishes are brought to the table.

Those who come from a hike, gather for a celebration or simply stop by for a meal arrive at a place that has been part of this cultural landscape for generations.

Where King Max I Joseph of Bavaria once dined, regional tavern cuisine is served once again today – at the Alte Bad, one of the most historic inns in the valley.

Fresh herbs, lime, chilli:
at the Boom Boom Restaurant, Southeast Asian cuisine meets bold flavours, vibrant colours and an urban atmosphere.

Boom Boom is not a classic restaurant – it is a place with energy. Floral patterns, deep colour tones, islands of greenery and a richly layered design define the space. The cuisine draws on elements from Thailand and Vietnam, combining freshness with spice, acidity with sweetness.

Dishes include dumplings with kimchi, papaya salad with lime and mint, or fried salmon with tamarind. Classics such as pho or pad Thai sit alongside curries, udon soups and satay skewers with peanut.

Those who wish can add a Thai asparagus dish with king oyster mushrooms or order mango sticky rice with coconut ice cream. In summer, the terrace becomes a sunny hotspot. The adjoining Boom Boom Bar mixes drinks with lychee, lemongrass or ginger – a place for evenings that do not need to be planned down to the last detail.

The Clubhaus Bachmair Weissach is located directly by the lake. Here, the water shimmers in every colour – turquoise green, deep blue, golden yellow. Those sitting outside are just steps from the shore; those dining inside look out through clean lines and muted tones.

The cuisine is light, aromatic and Mediterranean in character: burrata with orange, lavender and coriander, aubergine with black garlic, corn-fed chicken with date BBQ sauce or octopus with Shalhevet spice oil. Alongside them: homemade mezze, creamy hummus, oven-roasted vegetables, grilled fish, sumac and lemon.

Many dishes are made for sharing; everything remains effortless. The terrace captures the light of the late afternoon, and the menu suits both a relaxed lunch and a long evening.

A glass of white wine, a piece of the lake, a place with a southern outlook – right in the heart of Tegernsee.

The place where one falls in love with Lake Tegernsee: the Clubhaus. Right by the water, with stylish Levantine cuisine, an elegant terrace and a glass of wine in the evening glow.

Gardone is the most Italian address within the Dine Around cosmos. Between the hotel and the experience world, dolce vita finds its way to the tables between the pizza oven and the terrace – with mozzarella, Parma ham and a Mandarino Spritz.

The pizza dough rests for thirty hours before being topped with San Marzano tomatoes, Fior di Latte and ingredients such as fennel salsiccia or Parma ham. Alongside it, Italian classics such as antipasti, fresh pasta and seasonal dishes bring the feeling of Italy to Lake Tegernsee.

The terrace invites guests to linger, while the scent of freshly baked pizza drifts from the open kitchen. Families, friends and hotel guests share the moment here – uncomplicated, lively and full of flavour.

At Gardone, it is not only about food, but about a feeling:
a piece of Italy – right in the heart of Tegernsee.

Since 1862, the Gasthof zur Weissach has been a place where the history of the Tegernsee Valley comes together. In the wood-panelled parlours with red fabrics and white porcelain, Ludwig Thoma and Ludwig Ganghofer once took their seats –
today, guests gather here for Wiener schnitzel or Tegernsee char with beurre blanc and leaf spinach.

The cuisine combines classic dishes with refined modern accents. The menu also features linguine with porcini mushrooms, veal tartare or ravioli with lime ricotta. The ingredients come from trusted partners in the region, while the wines are sourced from Germany and Austria.

Those with a sense for genuine tavern culture will immediately feel at home here –
familiar, relaxed and effortlessly stylish.