The story
Johann Grill (1835–1917) was the first to climb the Watzmann East Face, a feat of alpine endurance. That same spirit of achievement drives the team at Johann Grill, the restaurant inside Kempinski Hotel Berchtesgaden. Under the leadership of chef Hendrik Franz and restaurant manager Bettina Zechmann, the kitchen delivers a menu rooted in Bavarian tradition and regional produce. The restaurant earned a Michelin Recommended distinction in 2026, a fitting nod to its consistent quality.
The kitchen focuses on classic cuisine built from local ingredients. Breakfast begins with an alpine spread of local specialties. Dinner showcases seasonal creations that change throughout the year. One constant is the signature dish: pan-fried salmon trout from the nearby Stanggass fish farm, served on a vinegar-lemon broth with fresh fennel. It is a clean, precise plate that lets the mountain-raised fish speak for itself. The signature drink, a Berchtesgaden Mule, blends Kempinski’s house gin (distilled by the local Grassl distillery using juniper and alpine herbs) with cloudy apple juice and house-made ginger lemonade.
For a deeper dive into the kitchen’s ambition, the Chef’s Table by Ulrich Heimann offers a rare experience. The two-Michelin-starred chef hosts a six-course dinner for just eight guests, complete with wine pairing and Champagne aperitif. The next dates are 8 May and 9 October 2026. It is an intimate, conversational evening where the food and the surrounding Alpine panorama share equal billing.
The dining room opens onto a terrace with uninterrupted views of the Berchtesgaden mountains. The dress code is smart casual. Outdoor seating is available in season, and the restaurant is wheelchair accessible. The team also accommodates vegetarian preferences and offers wine pairing. The result is a relaxed yet polished setting that matches the precision of the cooking.
Recognition
Ambience
Details
History
Excellent cooking
The luxury hotel sits at an altitude of 1,000 meters, surrounded by lush greenery, and offers fantastic views of the sky, mountains, and meadows. Majestic and awe-inspiring – as is the cuisine of Ulrich Heimann.
Located at 1,000 meters – with a unique view of the Berchtesgaden Alps. Johann Grill (1835–1917) was the first mountaineer to ascend the Watzmann East Face and make alpine history.
Concept Alpine fine dining in a stylish setting. Kitchen Style Ulrich Heimann embraces constant evolution, continuously refining his concept of Alpine fine dining. Local producers form a reliable foundation: meat, dairy, and fish come from the region. Standout creations include the Krems organic prawn with pumpkin, dashi, and yuzu; he serves Bavarian venison loin with herb oyster mushrooms, pointed cabbage, and celery. For dessert, Bühler plums are paired with dark Amande chocolate, almonds, and nut butter ice cream. Wine A refined selection featuring several rare finds. Atmosphere The alpine ambiance has been crafted with a keen eye for style. Slate tones define the space, furnished with comfortable, elegant upholstered chairs. Golden candelabras and a central plant island dominate the middle. Highly attentive service; a beautiful terrace with scenic views. Concept Alpine fine dining in a stylish setting.
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