Chiemgauhof

The story

Chiemgauhof Restaurant in Übersee: Michelin-Recommended Lakeside Dining with Japanese Accents

A Lakeside Kitchen Where Tradition Meets Modernity

Overlooking the Chiemsee in Übersee, the Restaurant Chiemgauhof brings together the best of two worlds: the rootedness of Bavarian produce and the lightness of Japanese cuisine. Chefs Florian Litza and Louis Wiegand lead the kitchen, guided by a food concept developed by Culinary Director Edip Sigl – the three-Michelin-star chef behind es:senz in nearby Grassau. Their shared philosophy is one of refined simplicity: regional ingredients treated with international finesse.

The menu reflects this duality. Sushi made from freshly caught Chiemsee fish sits alongside soulful Bavarian classics. A dish like “Sweet Nippon” – matcha ice cream, sushi-ginger espuma, Koshikari rice and citrus salad – is a playful nod to the Japanese influence that runs through the kitchen. At the same time, roasted Chiemsee zander with a Szegedin-style goulash fond or a dry-aged veal chop with béarnaise sauce speak to the restaurant’s grounding in local tradition. The cuisine is adaptable, with gluten-free, lactose-free, vegetarian and vegan options clearly marked.

A Setting for Slow Evenings

The restaurant occupies the ground floor of the Chiemgauhof hotel, a lakeside retreat where the pace slows down. Floor-to-ceiling windows frame the water, and in warmer months the outdoor seating and adjacent Beach Club extend the dining experience to the shore. The atmosphere is elegant but unhurried – the kind of place where a long dinner feels natural.

The kitchen’s commitment to farm-to-table sourcing is evident. Ingredients like beetroot from Gärtnerei Jolling, lake trout from Müllnerhof, and cheese from the Tölzer Kasladen appear regularly. This isn’t a showcase of exotic imports; it’s a celebration of what the Chiemgau region offers, elevated by precise technique and a willingness to borrow from Japan.

Recognition and Consistency

The restaurant’s inclusion in the Michelin Guide for 2026 – with a “Recommended” distinction – reflects the steady quality of this kitchen. It’s a recognition that rewards the balance Litza, Wiegand and Sigl have struck: a cuisine that feels both familiar and surprising, rooted in place yet open to the world. For anyone seeking a taste of the Chiemsee that goes beyond the expected, Chiemgauhof delivers.