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New since 2023, Il Barcaiolo is awarded 2.5 Feinschmecker F's and falls into the category of "The Best Restaurants in Germany 2023".
In the current edition of "Der Feinschmecker", the restaurant has also been named one of the best 50 Italian restaurants in Germany.
Concept: Contemporary, sophisticated Italian cuisine at the Seehotel Überfahrt, which belongs to the Italophile Althoff Group.
Style of cooking: Stefano Romano, who honed his skills with Hans Haas, among others, stands for authentic, sophisticated flavours and prefers to shop in his homeland, e.g. at the fish market in Chioggia. For his Crudo di Gamberi, he slices prawns wafer-thin as carpaccio and adds Mediterranean vinaigrette - an appetiser like a breath of sea. Tortelli di ricotta di bufala (homemade, of course) convince with smoked mozzarella and sautéed chanterelles. The best craft is the roasted sole with vegetables, lemon sauce and potatoes. Not to forget the dolci: pannacotta made of white nougat with marinated apricots or "Sogno di lampone", the raspberry dream, in the style of a tiramisu made of mascarpone, pavesini (sponge biscuits) and raspberries.
Wine: The purely Italian wine list lists good growths from all regions of the country, including rarities.
Atmosphere: The interior with its fine woods and warm colours pleasantly avoids any Italo kitsch; view of the Tegernsee landscape through large panorama windows, beautiful terrace. Very attentive young service, sympathetically led by Florian Sickel.
Conclusion: Authentic Mediterranean pleasure with a feel-good factor.
Fährhütte14, which was awarded 2.5 Feinschmecker F's, was previously under the category "Best Restaurants for Every Day", but since 2023 it has now also been placed in the category "The Best Restaurants in Germany 2023".
Concept: Idyllically located on the edge of a nature reserve, belongs to the nearby Seehotel Überfahrt. High-quality but uncomplicated à la carte cuisine in a stylish, relaxed ambience.
Kitchen style: Everyone will be happy here according to taste, whether with rock oysters with a bottle of champagne or a full-blown menu. The young chef David Iser has a heart for Mediterranean flavours (excellent Bouillabaisse!) and understands pointed seasoning as well as classic sauce art. Best examples: Rosemary beurre blanc for pike perch with a porcini mushroom crust or lamb jus for saddle of lamb with gnocchi, colourful chard and aubergine cream. Tasty feel-good cuisine is lobster ravioli with freshly split peas and foamy crustacean bisque.
Wine: Well-assorted menu, also prepared for the discerning palate.
Atmosphere: A real box seat directly on the lake with an atmospheric, sheltered terrace and cosy parlour with tiled stove. Committed young service. Own sunbathing lawn in summer.
Summary: Delicious cuisine, high feel-good factor, great location.
