Joseph-Naus-Stub’n

The story

Joseph-Naus-Stub’n Garmisch-Partenkirchen | Award-Winning Bavarian Cuisine

The chef and local sourcing

Georg Strohmeyer leads the kitchen at this rustic venue tucked just left of the Hotel Zugspitze entrance. He prioritizes ingredients sourced directly from neighboring farms, visiting the weekly market to select vegetables from Garten Eden in Ohlstadt and meat from Metzgerei Haller in Murnau. This hands-on procurement philosophy earned the restaurant two and a half spoons from the Schlemmer Atlas in 2026. The team maintains a formal partnership with Slow Food to protect regional biodiversity and traditional farming methods.

Specific dishes and indoor grilling

The culinary program features precise preparations that highlight these tight supply chains. Guests encounter Entrecôte from Murnau-Werdenfels cattle paired with pea purée and mountain cheese croquettes. A separate menu item showcases Filet from the Klaiser trout served with celery root and quinoa. These proteins often move through a ceramic Green Egg grill housed directly inside the kitchen, which reaches four hundred degrees while maintaining steady low heat for eight hours.

Alpine atmosphere and seasonal shifts

Dining occurs in a deliberately cozy room that balances alpine tradition with modern comfort. The space sits within the historic town center, allowing visitors to walk straight from pedestrian shopping streets into the restaurant. This Bavarian cooking style swaps imported seafood for freshwater catches like Renken and char from the Walchensee. The shift reduces transport emissions while keeping the table grounded in local geography. Regular Friday grilling evenings draw locals who appreciate the straightforward presentation and unhurried pace.