The story
At Fährhütte 14, the spirit of the Tegernsee is felt in every detail. Here, the atmosphere is down-to-earth yet special, a little extravagant yet cozy, traditional yet modern. It is a place to gather, far from the everyday bustle, and simply enjoy. The restaurant is set directly on the lake shore, offering a unique setting that shifts with the seasons: in summer, it becomes a beach club with loungers, while winter brings a warm, hut-like coziness.
The heart of the restaurant is the team led by Sarmeela Rupietta and chef Arne Schmitz. Their leadership fosters an atmosphere that is carefree, international, and open. Chef Schmitz brings passion to a menu of globally inspired sea and land food. The cuisine is international in scope, with a firm commitment to high-quality, regional ingredients. This focus on fresh, local produce is a defining characteristic of the kitchen, ensuring each dish is rooted in the surrounding landscape. The restaurant has earned recognition from leading guides, including a recommendation from Michelin and a toque from Gault&Millau, confirming the quality of the experience.
The Fährhütte 14 is also a sought-after event location, hosting everything from weddings to corporate celebrations. Its distinctive character makes it one of the most beautiful venues on the lake. Whether you come for a relaxed dinner, a special event, or simply to enjoy the view, the restaurant offers a genuine taste of life on the Tegernsee. The menu changes with the seasons, and the signature menu combines seasonal products with creative ideas, resulting in a sequence of familiar flavours and precise preparations.
Recognition
Ambience
Details
History
Right on the lake, far from the hustle and bustle, sits the ferry hut with its beach area. Inside, an open fireplace and wooden benches. The kitchen delights with Wiener schnitzel and pan-fried pigeon breast.
Concept Idyllically situated in a quiet bay; a relaxed concept from the Althoff Group featuring culinary ambition and a diverse à la carte menu. Culinary Style The young head chef Arne Schmitz demonstrates great creativity and craftsmanship with yellowtail mackerel served as a mosaic, accompanied by confit fish belly and bathed in a yellow chili broth (aji amarillo). Very tasty is the tartare from Simmental beef with a Jerusalem artichoke variation and heritage carrot. Small gyoza float in the oxtail consommé, filled with oxtail and infused with shallot jam and kumquat. The young team also has a soft spot for vegetables: cauliflower appears in every form—roasted, pickled, and raw-marinated, as well as in cream and velouté versions. Wine Well-curated wine list that caters to both beginners and connoisseurs. Atmosphere The warm ambiance in the cozy lounge with its fireplace and on the beautiful terrace is consistently maintained by the natural hostess, Sarmeela Rupietta. Conclusion Enjoyable cuisine, high comfort factor, excellent location.
Location
Facebook
Instagram