The story
At Schwingshackl HEIMATKÜCHE, part of the Naturhotel Rebling in Bernried, the name says it all. "Heimatküche" means home-style cooking, and here that translates to a philosophy of regionality, sustainability, and using ingredients from the hotel's own production. Chef Erich Schwingshackl, a multiple award-winning South Tyrolean, brings the flavors of his homeland together with the bounty of the Bavarian Danube valley.
The à la carte menu offers South Tyrolean specialties and lighter dishes made with local produce. Many ingredients come from the hotel's own grounds: wild game and bison graze on the meadows, honey is harvested from the hotel's bees, and water comes from the property's own spring. This commitment to quality and traceability is why the restaurant has been recognized with a Michelin Bib Gourmand, an award that celebrates good quality, good value cooking.
Diners enjoy their meal with a sweeping view over the Danube valley, a panorama that changes with the seasons. The atmosphere is relaxed and welcoming, with an emphasis on the pleasure of eating well. The wine list, curated by Katharina Schwingshackl (named Sommelière of the Year in 2012 and 2020), features selections from South Tyrol and beyond, perfectly paired to the cuisine.
Whether visiting for lunch or dinner, the experience is one of genuine hospitality. The restaurant's outdoor seating allows guests to soak in the natural surroundings, while the hotel's spa and gardens invite lingering. Schwingshackl HEIMATKÜCHE is a destination that rewards those who appreciate food that is both honest and refined.
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good quality, good value cooking
High quality cooking
A stylish hotel restaurant on a lush hilltop in the heart of nature, with views of the Danube Valley. Erich Schwingshackl prepares exquisite five- to seven-course meals, while partner Katharina serves the accompanying wines.
For Katharina and Erich Schwingshackl, food items such as meat, fish, vegetables, and dairy products are sourced from within a radius of less than 75 kilometers. The meat comes from their own slaughter or hunting, while the fruit is grown on their own land. They use 100 percent certified green electricity and supplement their needs with self-generated solar power (30 square meters of photovoltaic panels). The required heating energy is supplied by a combined heat and power unit and further supplemented by solar thermal energy. The large property features its own deer enclosure, wildflower meadows, fruit trees, and numerous wooded plots with various tree species.
Concept Relaxed fine dining in a Venetian-inspired gourmet restaurant. A tasting menu of 5 to 7 courses. Cuisine Style A wonderfully independent, aromatically and technically outstanding culinary concept rooted in classic French cuisine. The menu transitions from goose liver ravioli with refined Madeira truffle sauce and celery cream to robust Breton turbot. The steamed then butter-tossed prized fish becomes an irresistible delight when accompanied by a subtly nuanced citrus nage and glazed confit cucumber strips. The Schwingshackl family raises red deer and Galloway cattle on their own pasture, from which the kitchen sends the finest plates to the tables. Wine Katharina Schwingshackl keeps 600 wines in her cellar. This selection also includes vintages she has co-created with winemakers, such as the 2011 Riesling Spätlese by Wegeler. Atmosphere An elegant, family-oriented dining venue with views stretching to the Alps. Conclusion A welcoming destination offering a guarantee of supreme enjoyment, with the guest at the center of it all.
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