The story
Perched on the idyllic Hechenberg in Dietramszell, near Geretsried, Moarwirt is a place where coming together and savoring feel natural. The restaurant has earned a Michelin Bib Gourmand for its good quality, good value cooking – a recognition that aligns perfectly with its philosophy of honest, regionally rooted food.
Moarwirt’s kitchen is built on respect: for the land, the animals, and the craft. As a certified Naturland organic partner, the team sources ingredients as locally as possible. Vegetables and herbs come from the on-site permaculture garden and nearby farms; eggs from their own “Chickeria”; honey from their bees; and beef, veal, and pork from a bio farmer just around the corner. The menu changes with the seasons, offering Alpine cuisine that is both traditional and surprising.
The heart of the dining experience is the “Mundart” surprise menu – a journey through the Alps in three, five, or six courses. Vegetarian from the outset, each dish is crowned with meat or fish only when it makes sense. The kitchen team composes plates with wild herbs, seasonal vegetables, and regional meats, all prepared with a lightness that lets the ingredients speak.
Chef Sebastian Miller, who has been awarded the Green Star by both Gault Millau and Michelin, also runs a cooking school on-site, sharing his expertise with guests.
On Sundays, Moarwirt serves a traditional Sunday roast that tastes like memory. For those who prefer a leisurely start, the weekend brunch (available Saturday and Sunday with advance reservation) features house-made bread, cold cuts, cheese, house-cured trout, and a warm main course – all served on the terrace when weather permits.
Whether you come for the surprise menu, a Sunday lunch, or a brunch with friends, the spirit at Moarwirt is one of genuine hospitality. “Love and respect” are the two ingredients in every dish – and that, more than anything, is what makes this place worth the journey.
Recognition
Ambience
Details
Location
Facebook
Instagram