Kehlsteinhaus Eagle's Nest

The Dokumentationszentrum Obersalzberg and the Kehlsteinhaus, also called “Eagle’s Nest”, are among the most popular destinations in the Berchtesgadener Land. The journey by bus over the 6.5km long Kehlsteinstrasse, which was completed in 1938 after only 13 months of construction, is adventurous. In about 20 minutes driving time, the bus overcomes a height difference of approx. 700 meters and the road ends at a large bus hub of 1696 m above NHN below Kehlsteinhaus. Now you can climb on foot to the Kehlsteinhaus, but more convenient is the trip 124 m high with the mirrored Kehlsteinlift in brass, which ends after only 41 seconds directly in the vestibül of the Kehlsteinhaus. Unfortunately, with temperatures around the freezing point and the snowfall, it was not only very fresh on the Kehlsteiner plateau, but also quite casual, so that the magnificent panoramic view of the Berchtesgaden Alps was greatly restricted. Ambiente The Kehlsteinhaus was saved by allied bombs during the Second World War and was not inflated after the war like the Berghof Adolf Hitlers. So it is still in its original form and has been run as a mountain guest house since 1952. Cuisine In addition to coffee and cakes, the kitchen offers all kinds of small and great hunger, Bavarian good Zivic from the bread season, cold liver cheese with vinegar, bread and mustard over schnitzel, salad variations to the pork fillet with pepper cream sauce and roasting color. I chose “big roasts with dumplings and herbs” at €10.90. Review I was more than pleasantly surprised by the quality and preparation of food, not of course for a gastronomy in a place that counts with over 300,000 visitors from home and abroad among the highlights of tourism in Upper Bavaria. This day the restaurant was very well visited. I would also like to highlight the friendly, polite and volatile service. There were two young waiters in costume look alternately in use. After a pleasant waiting period, a lush day meal was served on a large plate, two ordinary slices of pork roast, roasted on a loop, perfectly boiled, butterfly and beautifully aromatic, covered by a great sauce from the brew with a pleasant cumine note. Add a piquant acidic wort, still solid in bite, and a fuffy thick emptying, crowned by fresh parsley. So a pork roast must taste – meat and supplements “saulecker”. Conclusion: Honest good Bavarian cuisine, no touring bar in the “Eagle's Nest”