At Gasthof zur Weissach, too, local fish often finds its way onto the menu. Pike-perch, trout, whitefish and char are taken from the nets of the Tegernsee fisherman. Caught in the morning, they are already in the kitchen of Gasthof zur Weissach by midday. The pan-fried char fillet is served with leaf spinach and small potatoes tossed in butter; the cheeks of pike-perch join other fish and crayfish tails in the “Bavarian Bouillabaisse”.

Always very close to the products of the region – this is the cuisine at the inn with the historic façade, the nucleus of today’s hotel. And yet, even in the 150-year-old Alte Stub’n, with its restored wooden floor and carved ceiling, a fresh breeze can be felt today. The menu may also feature toasted farmhouse bread with guacamole or linguine with porcini mushrooms and black truffle, while the wine list includes excellent selections, especially from German and Austrian wine-growing regions.

Those who follow the recommendations of sommelier Marcus Beetz will make discoveries such as the Palatinate Riesling Jesuitengarten from Bassermann-Jordan, whose fruit body and subtle residual sweetness perfectly embrace the Tegernsee fish.

Overall, however, the cuisine remains deeply connected to the region. As befits a true Bavarian inn, roast pork is a matter close to the heart of the young head chef: “A good roast needs time and love – something many no longer take today,” says Korbinian Kohler.

At Gasthof zur Weissach, the roast with crackling naturally comes straight from the oven to the table. The meat comes from the Schwäbisch-Hällisches Landschwein, an old breed that was once threatened with extinction and whose meat is considered especially flavourful. It is served with Bavarian cabbage, two kinds of dumplings and a finely seasoned Tegernsee dark beer sauce.

And in any case: Bavarian cuisine and beer – what would one be without the other? Here, it naturally comes from the Herzoglich Bayerisches Brauhaus Tegernsee, whose reputation extends far beyond the region.

Those who crave something especially hearty in the colder season can order a fondue by the open fireplace in the Kreuther Stuben. Here, it is served not only with cheese, but also with meat, fish and, in a very contemporary interpretation, even as a vegetarian version with Japanese miso broth.

Things become even heartier at the Berghotel Altes Wallberghaus, located at 1,512 metres on Tegernsee’s local mountain. In fine weather, the terrace is filled to the last seat even in winter. Alongside the panoramic view, guests enjoy Käsespätzle with regional mountain cheese and crispy onions, juicy meat patties with homemade potato salad and, of course, Kaiserschmarrn fresh from the pan with vanilla ice cream and apple sauce.

This is what Tegernsee tastes like.

KATHARINA KRAUSE