The story
The Westerndorfer Stube is one of two restaurants within the historic Landgasthof Karner, a 550-year-old hideaway in the village of Frasdorf. The setting is pure Bavarian pre-alpine landscape — gentle hills, clear air, and quiet. The Stube itself is a cozy, wood-paneled room where guests can also sit outside on the terrace when weather permits.
The kitchen’s love, as the team puts it, belongs to “traditional Bavarian cuisine, modern interpreted.” That means seasonal ingredients from the region are treated with respect and a contemporary touch. The Michelin Guide has recognized this consistency: after earning a Bib Gourmand in 2023, the Westerndorfer Stube now holds a Michelin Recommended distinction for 2026.
Chef Manuel Wimmer leads the kitchen. His menus change with the season. A recent Easter menu, for example, featured Chiemsee whitefish, Schrobenhausen asparagus, and a Wagyu consommé, followed by lamb from Gutshof Polting — all sourced from nearby producers. The dishes are straightforward in description, precise in execution.
Beyond the plate, the Stube participates in “Karner kocht Frasdorf,” a project that collects traditional family recipes from local residents and rotates them onto the menu. At year’s end, these recipes are published in a cookbook. It’s a small gesture that reinforces the restaurant’s connection to its surroundings.
The atmosphere matches the food: unhurried, welcoming, without pretension. Whether you come for a midday meal on a Friday or Saturday, or an evening dinner from Tuesday to Saturday, the Westerndorfer Stube offers a genuine taste of the Chiemgau.
Recognition
Ambience
Details
History
High quality cooking
The 500-year-old country inn features an atmospheric Bavarian ambiance and two restaurants. In the gourmet restaurant, head chef Hannes Fussel introduces modern touches for ultimate culinary pleasure.
At the foot of the Chiemgau Alps and beneath a vaulted ceiling, the cuisine leans toward hearty Bavarian fare, though not exclusively so. International dishes are also served, accompanied by high-quality wines.
Concept Elegant rustic fine-dining restaurant housed in a country inn over 600 years old; single menu (4 or 6 courses). Traditional home-style second restaurant operated by the same kitchen team. Culinary Style New head chef Hannes Fussel serves an open-minded, refined cuisine built around regional produce. His standout dish is venison tartare with apricot kernels and freshly foraged barberries – a velvety course with vibrant accents. Grilled beef heart, marinated in kimchi beforehand, offers pure meat flavor, while a sweet pepper broth leaves an elegant, lingering heat. At times, the seasoning borders on too salty, as seen in the chicken consommé with marjoram oil. Wine List Approximately 140 labels (with a focus on Austria), leaning toward classic styles, offering a wide range of accessible options alongside a few mature Bordeaux. Ambiance The service is busy yet jovial, complemented by the historic dining room featuring pistachio-green armchairs. A comprehensive renovation is scheduled for 2026. Verdict Exceptional culinary quality set within a traditional atmosphere.
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