Moar Alm.

The story

Moar Alm.: Bavarian Soulfood and Alpine Flair in Sachsenkam

The Kitchen and Its Foundations

At Moar Alm in Sachsenkam, Bavarian cuisine meets a restless international curiosity under the guidance of a three person founding team. They rebuilt the kitchen using years spent across Swiss hotels, traditional gasthauses, and overseas bakeries. They pair local ingredients with a deliberate dash of global technique, treating regional produce as the starting point rather than a limitation. This grounded approach earned the venue three spoons in the 2026 Schlemmer Atlas, a publication that recognizes chefs who honor their homeland while experimenting beyond its borders. Sustainability sits at the center of their daily prep, meaning menus shift with what nearby meadows and farms actually offer.

Plates and Weekly Rhythms

The regional cuisine avoids rigid classics in favor of playful soulfood that changes with the calendar. Monday brings slow smoked spare ribs while Thursday reserves a separate tasting board exclusively for house creations. Friday shifts focus to crafted cocktails and discounted pours that match the relaxed weekend mood. Every dish reflects a straightforward cooking style that respects the ingredient without masking it behind heavy sauces or unnecessary garnishes.

The Terrace and Indoor Space

Wooden tables spill onto a sunlit patio framed by open fields. Guests settle into a room designed for long conversations rather than quick turnover. Staff move through the floor with quiet efficiency, keeping service brisk but never rushed. Families, travelers, and locals alike return for the unhurried pace and the steady rhythm of local cooking served alongside honest conversation.