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This is the award-winning cuisine of Christian Jürgens in his 3-star restaurant Überfahrt am Tegernsee.
He presents the best products with irony and intelligence, he gives the char from Tegernsee just as aromatic perfection as the Breton turbot. His independent and creative style, firmly rooted in the foothills of the Alps, secures Lake Tegernsee a place on the culinary world map.
Born in 1968 in Unna, Christian Jürgens grew up in Westphalia. But Bavaria is his chosen home. Jürgens finds inspiration for his culinary compositions in the nature of the Tegernsee Valley, which he reinvents in his dishes. He stages the region on the plate. After working at Restaurant Tantris in Munich, Residenz Heinz Winkler in Aschau im Chiemgau and Jörg Müller on Sylt, Jürgens gets the final touch at Restaurant Aubergine at Eckart Witzigmann.
In 1998 he was awarded the first Michelin star as chef of the restaurant Am Marstall in Munich. As Chef de Cuisine, Christian Jürgens took over the Kastell Restaurant in the Burg Wernberg Hotel in 2001 and cooked the second Michelin star there.
In 2008 Christian Jürgens changes to the Althoff Seehotel Überfahrt. After only a short time, Christian Jürgens cooks himself up further outstanding ratings in the Überfahrt restaurant. In 2008 "Der Feinschmecker" selected him as "Chef of the Year" and in 2013 Gault Millau voted him "Chef of the Year" before he was awarded the third Michelin star in November 2013.