Some people say that the most beautiful thing about Munich is the way to Tegernsee. As we take the Münchner Straße from Gmund towards Rottach-Egern this morning and turn into the Überfahrstraße, the sun is glistening on the water. The mountains on the opposite side are still a little snow-covered, the lake is calm and only a few birds chirp softly in the background. The calm immediately colours us. As we enter the room through the heavy wooden door, which opens so silently that we start whispering. We walk quietly on butter-soft carpet, stroke the finest Egyptian cotton, marvel at the mountain and lake views from the balcony and can even reach for the stars – in the form of the glittering Swarovski sky in the bathroom. Arrive and feel good. The stylish design with warm, natural colours is a generous homage to the region and impresses with a colour concept inspired by nature.
There are a total of 176 rooms and suites, which is not at all noticeable due to the spaciousness and well thought-out concept. Privacy is a top priority here, so everyone can enjoy the picturesque view in complete peace and quiet.
Unique location meets unique cuisine
The culinary concept at the 5-star hotel on Lake Tegernsee promises even more enjoyment. Under the motto “one man, three restaurants”, head chef Walter Leufen creates top-class culinary highlights. In May 2000, the passionate chef chose the Althoff Collection for the first time and impressively demonstrated his culinary skills at the Grandhotel Schloss Bensberg. Since 2008, the three different themed restaurants at the Hotel Überfahrt have been Walter Leufen’s culinary stage: the Bayernstube with hearty Bavarian delicacies, the Italian restaurant Il Barcaiolo, which has been awarded two black toques by Gault&Millau, and the Egerner Bucht restaurant with the culinary diversity of the Alpine regions.
Magnifica Italia at Lake Tegernsee
Walter Leufen is particularly fond of the original Italian cuisine. This is why he travels to Italy every two years or so on a culinary expedition with colleagues from the other Italian restaurants in the Althoff Collection. There he sources the best Italian cheese and sausage specialities, establishes personal contacts with local producers and selects the right wines for his restaurants from local winegrowers. You can hardly cook – and enjoy – more authentically. Head chef Stefano Romano and his team have been in the kitchen at Il Barcaiolo since 2012 and continue to delight guests with their love of traditional cuisine and their knack for creative ideas. This is where lightness meets joie de vivre. Antipasti on home-baked focaccia and fresh pasta on saltimbocca alla romana.
“I’m a real gourmet – I don’t compromise on the quality of the products“, Walter Leufen
A little further north – at least from a culinary point of view – is the Egerner Bucht restaurant. Alpine cuisine with a modern twist, just a few metres from the Italian restaurant. The Dine-Around concept at the Althoff Seehotel Überfahrt allows you to enjoy excellent cuisine in a variety of settings.
TOP ALPINE PRODUCTS INTERPRETED IN A MODERN WAY
Walter Leufen, a native of the Rhineland, travelled a lot himself – after his apprenticeship, he first moved to Switzerland, to the Hotel Waldhaus Dolder in Zurich, before choosing the Grand Hotel Esplanade in Berlin to hone his experience and skills in the vibrant capital. At the age of 26, Walter Leufen was already cooking with Eckart Witzigmann for the “Pavarotti and Friends” event at the Breidenbacher Hof in Düsseldorf, where he subsequently swung the cooking spoon with great success for nine years. In the mid-90s, he moved to North America and from there to Bangkok. All these culinary impressions characterise his creations today and enable him to switch effortlessly between different styles of cuisine in one house. It is always important to him to use the highest quality products from the region, which he combines in their unadulterated form to create down-to-earth culinary delights.
Freshly caught Arctic char – delivered daily to the hotel’s own jetty
Walter Leufen uses the treasures of the Alps to create classic dishes that never lack a modern twist. He sees himself as a culinary ambassador for the Alpine region. On the plate, it’s a flamed salmon trout from the Wildbad Kreuth fish farm, with rutabaga cream and buttermilk nage or freshly caught char from Lake Tegernsee – which, by the way, is delivered daily to the hotel’s own jetty.
“We would like to invite you to sit back, take a deep breath and forget about everyday life,” Vincent Ludwig, Managing Director
Since 2018, head chef Akwasi Yeboah has been creating refined compositions with fresh, seasonal ingredients at the Egerner Bucht restaurant with passion and an eye for the extraordinary. The menu changes around four times a year – it’s worth popping in every now and then to savour the latest creations.
The picturesque view of the Egerner Bucht of Lake Tegernsee, the courteous service and the excellent wine recommendations always make a visit to the restaurant an absolute delight. Or, to put it in the words of Managing Director Vincent Ludwig: “We would like to invite you to lean back, take a deep breath and forget about everyday life.
The Tegernsee lifestyle in all its details
The Bayernstube restaurant is a little more down-to-earth, but no less enjoyable. Also run by kitchen director Walter Leufen and just a few steps away from the other restaurants in the hotel, Bavarian classics such as oven-fresh duck or roast trout are served here. Add a Tegernsee Helles and you feel like God in France. Only better.
Especially in summer, the Fährhütte14 in a prime location on the lakeshore is a popular excursion destination. A 20-minute walk from the hotel along the picturesque Tegernsee leads to this special location, where globally inspired lake & country food cuisine is served by chef Arne Schmitz, who comes from the Althoff Seehotel Karriereschmiede, far away from the hustle and bustle and in a casual, relaxed atmosphere. For example, Simmertal beef tartare, cod cooked sous-vide or the legendary FH14 bouillabaisse. Restaurant manager Sarmeela Rupietta takes care of the rest – because arriving and feeling good also applies here.
As we dip lukewarm sourdough bread into the last of the incredibly delicious beurre blanc with a view of Egern Bay and wash it down with creamy Pinot Gris from the Sankt Andreas winery, I can’t help but think of Marie Christin Baunach. At the Überfahrt restaurant, under the direction of top chef Cornelia Fischer, the renowned sommelier had already impressed me with this powerful Burgundy from the Andreasberg monopollage.
Whichever way you look at it, one evening is definitely not enough to savour all the culinary highlights at the Althoff Seehotel Überfahrt. We will be back. As we say goodbye, chef Akwesi Yeboah tells me that he is currently working on a new menu.
Walter Leufen – one man, three restaurants
Althoff Seehotel Überfahrt
Überfahrtstrasse 10
83700 Rottach-Egern
