4Eck - Restaurant & Bar

The story

4Eck Restaurant Garmisch-Partenkirchen | Schlemmer Atlas Awarded Fine Dining

The Kitchen and Seasonal Plates

Yannick Fehren directs the culinary program at 4Eck in Garmisch-Partenkirchen with a steady emphasis on regional cuisine. Diners construct their own menus from fresh individual components rather than following rigid traditional lists. The kitchen purchases meat and fish directly from Zugspitzregion farms and fishermen, keeping the seasonal cuisine anchored in local harvest cycles. Staff members track every ingredient back to nearby producers to maintain strict waste reduction standards.

Two Floors and a Hidden Garden

Visitors select between a bustling ground floor featuring an open kitchen or the quieter Raum KARO on the upper level. Summer patrons frequently reserve the secret garden behind the property, where steel heaters and heavy wool blankets extend comfortable outdoor seating past October. Wooden tables rest near the base of the Alpspitze while guests observe the St. Martin church tower across the valley. This vertical arrangement allows large parties and quiet couples to dine side by side without interruption.

Award-Winning Pairings and Chef’s Choices

The Schlemmer Atlas granted 4Eck three spoons in 2026 for its relaxed fine dining format and precise wine coordination. Every reservation includes a chef’s choice dinner matched with curated selections from visiting producers like Mosel estate Nik Weis. The beverage team aligns mineral-driven Rieslings and structured Pinot Noirs to the shifting daily offerings. This methodical pairing strategy transforms standard meals into guided tastings that honor both mountain agriculture and established vineyards.