Bernhardhof

The story

Bernhardhof in Herrsching am Ammersee: Contemporary Cuisine, Michelin Recommended

A Return to Roots

Julian Holzinger is 27 years old. After his chef training and years working in Michelin-starred kitchens, he returned to the family’s newly rebuilt Bernhardhof, a hotel and restaurant at the foot of Kloster Andechs, in the Five-Lake region south of Munich. Here, he has the freedom to put his own ideas on the plate. The result is a restaurant that feels both personal and polished — and one that has earned a Michelin Recomended award for its quiet ambition.

The Kitchen Philosophy

Holzinger’s cooking is grounded in local, seasonal ingredients, chosen for their purity. He describes his approach as “old classics reinterpreted” — familiar dishes stripped of unnecessary ornament, then rebuilt with precision. The menu changes regularly with the seasons, pairing each course with excellent wines. The kitchen is honest and artisanal, with no shortcuts. This is contemporary cuisine that lets the ingredients speak, while still offering moments of surprise.

The Atmosphere

The dining room welcomes guests with warm lighting, elegant interiors, and tables set with care. The service is attentive without being stiff, creating a space that feels luxurious yet relaxed. Outside, the terrace offers seating surrounded by nature, and the restaurant is fully wheelchair accessible. At Bernhardhof, the focus is on genuine hospitality — and on letting the food, the wine, and the setting do their work.