The story
On the shores of Lake Tegernsee, Restaurant Überfahrt brings a fresh, confident energy to classic cuisine. Since September 2024, head chef Cornelia Fischer has led the kitchen, and in June 2025 the restaurant was awarded a Michelin star. The recognition is a natural fit for Fischer, who was named "Cook of the Year 2024" by Der Schlemmer Atlas and previously worked as sous chef for three-star chef Andreas Caminada in Switzerland.
The concept is built on regional connection with a global perspective. "Local heroes – global aromas," the team says, sourcing ingredients from the surrounding area and even from the hotel's own gardens. The cooking is described as playful, precise, and light, served in a casual yet polished setting. Menus are inspired by the cycles of nature, following the motto "everything moves in circles."
The wine program is equally serious. Sommelière Marie Christin Baunach was named "Sommelière of the Year" at the Falstaff Winetrophy 2026, and her pairings are a highlight of the experience.
For a deeper look into the kitchen, Fischer hosts an exclusive Chef's Table on the first Thursday of each month. Guests sit at a long table inside the kitchen, enjoying a four-course menu and direct conversation with the team. The restaurant also hosts regular 4-hands dinners with guest chefs such as Nils Henkel, Julian Stowasser, and Andreas Döllerer.
Restaurant Überfahrt is part of the Althoff Seehotel Überfahrt, a GreenSign-certified hotel that prioritizes sustainability, regional sourcing, and social responsibility. The restaurant is wheelchair accessible.
Recognition
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Enjoy the taste of home in a stylish setting with a picturesque view of Egern Bay. Fine wines from Germany and Austria are served alongside.
High quality cooking
Concept At the Seehotel Überfahrt’s gourmet restaurant, Cornelia Fischer brings a dedicated flair to the dining experience; two menus are offered, one vegetarian. Culinary Style The committed head chef consistently raises the bar: crisp-roasted red shrimp, framed by a wreath of green asparagus that evokes the flavors of Frankfurt green sauce. Also highly impressive: the pairing of marinated Franconian sturgeon and tomato, stuffed with sturgeon tartare and crowned with caviar. In the vegetarian menu, the visually striking artichoke is a standout – served as a roasted heart, cream, and broth alongside light goat cheese curd and a fruity cape gooseberry ragout. A highlight is Fischer’s desserts, particularly the combination of rum-soaked raisins and lemon. Wine With her meticulously curated wine list (700 selections), Marie Christin Baunach emphasizes German and French wines; her pairings are spot on! Ambiance Spacious interiors, subdued color palettes, and elegant black-and-white photography; Johannes Gahberger is a natural-born host! Verdict An engaging culinary experience set within stylish surroundings.
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