The story
Gourmetrestaurant Aubergine in Starnberg anchors its reputation on chef Maximilian Moser, who took the helm in 2014 and has since guided this award winning haute cuisine kitchen for over a decade. His guiding principle treats every menu as a collection built around a seasonal hero ingredient. This structured yet flexible approach allows the team to balance technical precision with unexpected flavor combinations. The recognition from the Schlemmer Atlas reflects a consistent standard that keeps the venue ahead of regional trends.
The kitchen translates Moser’s seasonal framework into precise haute cuisine compositions like glazed lobster paired with delicate accompaniments. Roasted bison appears alongside earthy roots and refined reductions that highlight premium sourcing. Desserts draw inspiration from traditional textures, featuring elements like spun sugar honeycomb that melt against chilled custard. These dishes accompany curated pairings, including dedicated events that match the lobster course with Alexandre Bonnet champagne.
Clean architectural lines define the dining area, keeping the visual focus squarely on the table. Guests settle into a relaxed environment within the Hotel Vier Jahreszeiten, where white linen and quiet service remove any formal tension. This straightforward presentation supports the region’s finest gourmet cooking without relying on ornate decor. The space functions comfortably for both intimate dinners and private celebrations near Lake Starnberg.
Recognition
Ambience
Details
History
A modern and understated gourmet restaurant in a first-class hotel, serving modern interpretations of haute cuisine. The finest dining destination around Germany's fifth-largest lake.
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