The story
Dominik Wachter never wanted to leave Prien am Chiemsee. He knows the woods and meadows, forages mushrooms and wild herbs, and lets the aromas and colors of the region guide his cooking. At Wachter Foodbar, this intimate connection to place becomes the foundation of a distinctly personal modern cuisine. He calls it “regionale Weltküche” – local ingredients, global inspiration.
The name says it: this is a counter-style restaurant, informal but refined. The focus is squarely on the food. Guests enjoy a multi-course menu, accompanied by a carefully chosen wine or beverage pairing. Every dish arrives on hand-thrown ceramic plates made by local potters. The menu changes every four weeks, always reflecting what is best in the market and landscape.
In 2026, Wachter Foodbar earned a Michelin star, a recognition that underscores the ambition and precision of Dominik Wachter's cooking. The star affirms what regulars already know: that this is high-quality cooking that surprises and delights. Dishes like beef with herbs and cucumber, lamb with harissa and yogurt, or a delicate kombu course demonstrate the range of this modern cuisine.
At its heart, Wachter Foodbar is about honest emotion. Chef Wachter says simply: “It’s about good food, about the finest culinary creations that bring joy and create emotions.” That philosophy, paired with deep local knowledge and technical skill, makes this one of the most compelling dining destinations in the Chiemgau.
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High quality cooking
Dominik Wachter offers fantastic entertainment with seating at the semicircular counter, handmade ceramic plates, and a superb menu (also vegan). The ingredients are mostly sourced from the surrounding area.
Concept An urban counter concept in the tranquil town of Prien. A menu featuring 4 to 6 courses. Culinary Style The Chiemgau native Dominik Wachter loves his region, and you can feel it on every plate. It truly comes through in the dry-aged sturgeon, briefly flambéed, served with a beetroot variation and pickled mustard cucumber. Or in the zander from the nearby lake, accompanied by a reduced goulash jus and a napkin dumpling stuffed with sauerkraut. Chiemgau beef is served with truffle and leek (grilled and as a cream), with a small side bowl of Sauerbraten served separately. Désirée Nieder (formerly of „es:senz“) elevates pâtisserie and amuse-bouches to a new level. Wine A well-curated wine list with a focus on European regions, alongside selected rarities. Atmosphere Relaxed and friendly. The circular counter allows for easy interaction with the service staff, complemented by a few separate tables. Dishes are served on hand-thrown ceramics from the region. Verdict Effortless enjoyment in a contemporary setting.
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