The story
Zum Vaas began life in 1864 as the "Gasthof Schwaberwegen," a roadside inn at a historic crossroads on the edge of the Ebersberger Forest. For five generations, the Bauer family has run this Bavarian establishment, today with the fourth and fifth generations – Veronika and Johannes – at the helm alongside chef Philipp Schneider. The name "Zum Vaas" honors Johann Vaas, the former Speichersee canteen keeper who bought the property in 1927. The sense of continuity is tangible: the same hospitality, the same commitment to quality, now reinterpreted with a modern touch.
The kitchen at Zum Vaas practices what it calls "modern, creative, ländliche Alpenküche" – modern Alpine cuisine rooted in tradition. They source from local suppliers: butchers from Pastetten and Rosenheim, vegetables from nearby Forstinning, lamb from Gutshof Polting. They even grow their own produce. The menu changes seasonally, offering dishes like Tafelspitz with root vegetables and horseradish, or Wiener Schnitzel from veal loin with Bratkartoffeln. A recent Bib Gourmand award from Michelin reflects this commitment to "good quality, good value cooking" – a recognition that feels earned, not sought.
"Ein Keller voller Leidenschaft," the family writes. The wine list spans German classics and select imports, chosen to complement the food. For beer lovers, four taps pour local brews, including an unfiltered Zwickl from Schlossbrauerei Maxlrain. The biergarten, open when the weather allows, is a place for quiet conversation or festive gatherings – a tradition protected by the 1864 "Freiheitsgebot" that allowed beer drinking outdoors.
Zum Vaas is a family affair, from the morning coffee and fresh honey from a local beekeeper to the 20 guest rooms upstairs. The atmosphere is warm, unpretentious, and genuinely Bavarian. Whether you come for a midday meal, an evening feast, or a celebration in the private dining room, the welcome is the same: "Komm halt vorbei und sags danach bittschön weiter."
Recognition
Ambience
Details
Location
