The story
At Restaurant Karner in Frasdorf, chef Hannes Fussel and his young team interpret the flavours of the Chiemgau region with surprising modernity. Their philosophy is direct: fresh, seasonal ingredients from the immediate surroundings form the foundation of every dish. The result is a menu that the restaurant calls "Spaziergang durch den Chiemgau" — a walk through the Chiemgau — that changes monthly and blends classical French technique with creative, local accents.
The gourmet menu is a sequence of precise, ingredient-driven courses. Recent offerings include Chiemsee pike with salsify and Alpine caviar, Chiemsee pike-perch with broad beans and a crab dashi, and Achental Wagyu with aubergine, poppy seed and bone marrow. A white truffle agnolotti with celeriac and Piedmont hazelnuts reveals the kitchen’s deft hand with pasta. Desserts like spruce with elderflower and grape, or Chiemgau organic honey with apple, chamomile and pollen, close the meal on a light, aromatic note.
Wine pairing is available and draws from Austria, France and Italy, with bottles from producers like Nikolaihof, Domaine du Colombier and Castello di Ama. The atmosphere is stylish yet relaxed — fitting for a restaurant that holds a Michelin star, an award it has retained consistently, most recently in 2026.
The restaurant is open Thursday through Saturday for dinner, and Saturday for lunch. Reservations are required by 6 p.m. the day before. Note that the restaurant is currently in a short creative pause and will reopen on April 9, 2026. Parking is available on site.
Recognition
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Details
History
High quality cooking
The 500-year-old country inn features an atmospheric Bavarian ambiance and two restaurants. In the gourmet restaurant, head chef Hannes Fussel introduces modern touches for ultimate culinary pleasure.
Concept Elegant rustic fine-dining restaurant housed in a country inn over 600 years old; single menu (4 or 6 courses). Traditional home-style second restaurant operated by the same kitchen team. Culinary Style New head chef Hannes Fussel serves an open-minded, refined cuisine built around regional produce. His standout dish is venison tartare with apricot kernels and freshly foraged barberries – a velvety course with vibrant accents. Grilled beef heart, marinated in kimchi beforehand, offers pure meat flavor, while a sweet pepper broth leaves an elegant, lingering heat. At times, the seasoning borders on too salty, as seen in the chicken consommé with marjoram oil. Wine List Approximately 140 labels (with a focus on Austria), leaning toward classic styles, offering a wide range of accessible options alongside a few mature Bordeaux. Ambiance The service is busy yet jovial, complemented by the historic dining room featuring pistachio-green armchairs. A comprehensive renovation is scheduled for 2026. Verdict Exceptional culinary quality set within a traditional atmosphere.
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