The story
At Restaurant-Cafe Graflhöhe Windbeutelbaron in Berchtesgaden, Bavarian cuisine operates at one thousand metres above sea level. Hans Ebner still shapes the signature giant cream puffs using an original Berlin pastry formula he has guarded for over sixty years. The warm kitchen runs from eleven until half past four, preparing straightforward German cooking that aligns with regional harvests. Hikers on the Carl-von-Linde trail routinely stop here between climbs, treating the gasthaus as a practical refuelling point rather than a destination.
The Schlemmer Atlas awarded the establishment one and a half cooking spoons specifically for those massive pastries alongside robust mains. You will encounter pan-seared veal liver, onion roast beef, and venison loin paired with wild mushroom pasta during the colder months. Spring and summer rotate the pastry counter toward strawberry-filled cream puffs and house-made plum tarts baked fresh each morning. A separate cake specialist manages the daily tarts while the main kitchen layers in soups, salads, and cheese spätzle as conditions allow.
The sun terrace opens directly onto a clear panorama of the Watzmann massif and the Schönau valley below. Large windows carry that same mountain light into the dining room, where guests sit after swapping e-bike charging cables or finishing a morning trek. The space fills steadily through autumn foliage season, making early afternoon visits the most reliable way to secure a window table. Evening service shifts quietly once the last hikers descend toward Berchtesgaden town.
Recognition
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History
The specialty: giant cream puffs, sweet or savory. Plus homemade cakes, delicacies like veal liver and onion roast beef, salads, desserts. Accompanied by the magnificent view over forests, valleys, and mountains.
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