The story
Haubentaucher sits directly on the shores of the Tegernsee, a setting that feels both exclusive and unhurried. The restaurant calls it a "Logenplatz" – a box seat – and the windows frame the lake and mountains like a living picture. Inside, the atmosphere is deliberately relaxed: Chef Lois wants guests to feel comfortable and to find a place where they can gather sociably and without pretension.
The kitchen follows an International approach, but the heart of the cooking is rooted in the region and in careful sourcing. At lunch, the menu changes daily – fish one day, meat the next, always with soups, salads, and pasta. Afternoons bring a fine selection of cakes and pastries, and from 14:00 also savory plates: roast beef, fennel salami, or a vegetarian option with cheese or hummus, all served with house-baked bread and hand-brewed Highland coffee.
Evenings are reserved for a 4-course surprise star menu – the "Sterne-Überraschungsmenü" – which earned Haubentaucher its Michelin star in 2026. The star recognizes high-quality cooking, and the menu can be accompanied by a carefully chosen wine pairing or a single bottle from the cellar.
Whether you stop by for a midday meal, an afternoon coffee with cake, or the full evening tasting experience, Haubentaucher adapts to the rhythm of the day. The restaurant is open Wednesday through Saturday, with lunch served from 12:00 to 14:00 and evening seatings at 18:00 and 20:00. Reservations are taken exclusively by phone.
It is a rare thing to find a Michelin-starred kitchen that also offers takeaway cakes and savory snacks by the lake. Haubentaucher manages this balance with warmth and without fuss – a place where the cooking is serious, but the welcome is light.
Recognition
Ambience
Details
History
High quality cooking
Concept Evening surprise menu (4 courses) in a dream location directly by the lake, alongside a daytime lunch table and coffee and cake. Kitchen Style Alois (Lois) Neuschmid makes everything himself in his kitchen: from bread and pasta to cakes, pastries, and jam. In the evening, you have to embrace the chef’s choices – and you won’t be disappointed, for example with zander as an appetizer served in two courses, flank steak and ox cheek as the main course, also presented in two parts. Bean cassoulet accompanies the steak, potato foam accompanies the ox cheek. The chefs prefer to finish the dishes tableside – which often provides an opportunity for conversation. Wine A lovely selection for beginners and connoisseurs alike, with frequent new discoveries. Atmosphere Astrid Weinberger leads the warm, attentive service in the bright bistro. A fantastic terrace for summer, with excellent views all year round. Conclusion A no-frills concept executed by a true master.
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