Luitpold Restaurant & Bar - Tegernsee

General: I had already put the Luitpold on the list when I studied the culinary landscape in Tegernsee because of its original mix of Mediterranean and alpine cuisine. In the first week of passing we were more inclined with the shoulders, but after the list and spontaneous discoveries were finished, we entered the Luitpold on Wednesday night. It is located in a beautiful, typical old house on the main road at the entrance of Tegernsee. If you are looking at the homepage [here link], you can see a three-star hotel, restaurant and cocktail bar called Lakeside Bar. Thickness is used in its own representation for all regions. When we entered the Luitpold at 18:00, dead pants seemed to prevail. The terrace is not covered and a few in the small restaurant. Then the two gentlemen rushed several phone reservations at the beginning, and the restaurant was quickly booked and there had to be an evasion to the bar. There was not too much of the urge in the restaurant until 19:30, because we were with three tables. In the bar at the counter and at the tables maybe also a handful of drinkers. The audience died. What the Luitpold can do is a remarkably extensive cocktail card and our two samples from the map (Mai Tai, Frozen Daiquiri with raspberry brand. The kitchen offers a mix that can be considered ambivalent. Either an opportunistic mix of what is currently in or an interesting expansion of outbound offers in traditional houses on the coast in Tegernsee. Undoubtedly, even good taste leaves the kitchen and who it is like us after a few days at the lake, he should dare the Luitpold. I put the PLV into the system with 3.5 stars. Service: In the beginning there were two older gentlemen who received us and provided us first, and we took away from the phone calls for the reservations and check-in of the guests in the lobby next to the restaurant. I just like formal courtesy, maybe just correctness. None of me is destroyed, nothing personal comes over. Then a young man appeared from the probably actual service team and entered the very small restaurant area, with the maybe ten two tables, with the few guests. It's really a good night to say, but he didn't have the Benimm. Another younger man took care of us. I felt he was more pleasant without having a personal answer to the day. Unfortunately, his aging has triggered criticism. The bottle of Rosé was pretty stubborn. Since the bottle cooler did not contain ice, we ordered ice to keep the rosé cold as needed. We had to repeat the wish. When my coordinated, but ourved roast potatoes finally came to the table after memory, he had forgotten to lay a spoon. The service in service and pump is significantly improved and 2.5 stars are enough. Between 4 and 7 a.m., happy hour and all cocktails come to cheap €6. At least my May Tai was not a shaken happy hour mix and good; the Daiquiri also liked. Beer is also in the Luitpold and half Tegernseer comes to 3,80 € and the bottle of water is 0.75 l at 5,50 €. The 12 open wines are classified at 2,90 € and end at 5,80 €, but please for 0.1 l! Our bottle of rosé from Abruzzo (Bisanzio, good 5 € in retail, came to 22 € and was good cold and not too fruity/sucky. In the end a Ramazotti was donated. Food: The map on the homepage unfortunately does not fit 1:1 with the one in the restaurant and the deviation was difficult. Did I read Osso Buco with Fatucine and restricted me to it? My choice then fell to another deviation. There was also a Pfifferlingskarte with four dishes. Above all, we have a basket with two types of bread. A wheat base and without speciality and a more granular one that liked well. Add a small bowl with a beautiful horseradish cream. Good. A special feature of the card form 11 tapas. Well thought as a culinary round of the bar company. So Pimentos (4,00 €), sardines with Aijoli (4,50 € and fried chorizo (5,00 €). Pimentos were provided with an excessively coarse sea salt, for who wants to bite on almost reiskorn-sized salt crystals. The chorizo is fine. The sardine fillets are absolutely cream-free and sour as Bismark Hering. Why the cook now said that the claws of the quite commendable Ajioli should simply please the sardines, remains his secret. So easy to grow and with good three stars (3.25 sufficiently well thought out. My constant companion had chosen the linguins with fresh Pifferlingen (18,00 €). Pifferlings and a few quarters of cocktail tomatoes with the linguans and very good oil on the bottom of the plate did not trigger a storm of enthusiasm. I chose the calfscarree (25,00 € with the supplements vegetables of the season (6,00 € and roast potatoes (4,00 €). In the order of magnitude, I wonder whether the quality of the ingredients, the amount and the preparation justify such a price. In this case, I can confirm it. The sufficiently thick calf skeleton was slightly pink and crispy and should have weighed about 300 grams. Meat that does not come from sauce, herbal butter or the like. In addition, a colourful selection of crispy vegetables, including some small cakes and (fried potato slices, the crispy and reminds of the potato slices in Iberian restaurants (Batata). Since I am a friend of the transparent reviews, I come with 3.25 for the appetizers and the not gouted Linguine and 4.25 for my calf on very solid 3.5 stars in Toto. Ambience: The Althonored House is divided into three areas at the entrance: one stands in front of a classic desk as a hotel reception. To the left we go to the very small restaurant with a table line around the corner at the windows and a two table where we could sit. The buffet breakfast is served in a side room. On the right you go to the classic bar. The rough two-piece restaurant and the bar continues on the protected terrace overlooking the waterfront. On the left side the tables for the restaurant guests and on the right side the lounge seats for the cocktail drink. In the small restaurant there are two layers of table linen, fabric napkins, glasses, double cutlery. The tables are L-shaped and are close to each other when the two are placed. My constant companion knows enthusiasm for it and pointed to me (they had a look at what happened in my back that it was not possible if you wanted to talk to two in peace without interrupting his neighbours. They sit on benches along the window sides and otherwise on comfortable armchairs. The interior of the Luitpold breathes nostalgic, e.g. a sisal staircase runner, which is attached to the historic wooden staircase with brass rods, which must be used to get into the modern and well perfumed damp rooms. Cleanliness: Very well maintained.

European cuisine, friendly atmosphere, good service. Salad with goat cheese, fish from the Lake, and a glass of Lugana turned out to be a perfect choice.

The choices of fresh fish, great steaks, Bavarian specialities, but also tapas and vegetarian alternatives are all delicious and the prices are fair. No matter if your eating in the romanitc restaurant, having a drink in the stylish Lakeside bar or enjoying the sunset on the terrasse with a stunning lakeview - the mood is great and the service is super friendly. The audience is a nice mix of young and old, original Bavarians and visitors, families and singles. And if you have one too many of the fantastic cocktails at the bar - just check into the hotel.

Ambience very appealing. This is a really good hotel. Breakfast and dinner from the finest. Bar very chic, Kir Royal is prepared with Veuve Cliquot. Very good. The rooms are very nice, with balcony lake view) and minibar. Rooms: 5 Service: 5 Location: 5.

Beautiful location, suitable for all requirements. Attention: very full on free days.