The story
Restaurant Weißer Hirsch in Grassau anchors its menu around Bavarian and international cooking under the guidance of culinary director Edip Sigl. Sigl applies his resort-wide philosophy of extracting maximum flavor from each ingredient, blending classical German foundations with contemporary plating techniques. His team sources proteins and vegetables directly from local Chiemgau producers, ensuring that the kitchen operates in close rhythm with the seasons. This regional supply chain allows the cooks to adapt daily specials without compromising on consistency or quality.
Recognized by the Schlemmer Atlas for its pure enjoyment factor, the kitchen transforms familiar regional staples into lighter compositions. Diners encounter Chiemgauer specialties presented with refined precision rather than heavy rustic treatment, often pairing local game or freshwater fish with delicate essences and seasonal vegetable garnishes. Wine pairings are handled by sommelier Iiro Lutter, who curates selections that complement both the earthy depth of traditional preparations and the brighter notes of modern dishes. These carefully matched drinks extend the meal beyond the plate.
The space prioritizes unhurried pacing, allowing guests to linger over long lunches or quiet evening courses. Finely set tables rest in a layout designed for conversation, balancing structured elegance with unmistakable Bavarian hospitality. Service remains attentive but unobtrusive, matching the comfortable scale of the room. Whether visiting for a dedicated dinner or a casual bite after a morning hike, diners find a consistent standard of care across every course.
Recognition
Ambience
Details
History
Exceptional cuisine
Concept Edip Sigl sets the standard for the region in the fine-dining restaurant of the Ferienhotel Das Achental. Three menus are offered (regional, international, vegetarian). Culinary Style Since moving to the Chiemgau region, Sigl increasingly relies on local produce and traditional craftsmanship, which he blends with international, including Asian, influences. Exceptional ingredient quality shines through in the Chiemgau goes around the world menu: Portuguese carabinero shrimp meets meaty Don Bocate anchovies from northern Spain, framed by pea broth with hazelnut, poverade, pommes soufflés, and crustacean foam. Wild-caught turbot from Brittany is accompanied by tomato essence and kaffir lime foam. The garnish features green tomatoes, lettuce hearts, and pickled caper leaves. In the Chiemgau Pur menu, Sigl impresses with his mastery of sauces: the venison loin from Gutshof Polting, served with a nut crust and Roscoff onion tart, comes with two sauces: herb Hollandaise and a venison jus enriched with purple curry. Brilliant touch: the sauce pots remain at the table! Wine Iiro Lutter curates the wine list featuring around 1,200 selections – simply trust his recommendations without hesitation! Ambiance Spacious and modernly designed, showcasing the finest regional craftsmanship, from woven brass room dividers to hand-thrown ceramics. Barbara Berger leads the highly skilled service team. Verdict An ambitious kitchen, an exceptional wine cellar, and inspired hospitality delivered at a high level.
The enthusiasm is great when top chef Edip Sigl and his team serve their six- or eight-course masterpiece along with warm greetings from the kitchen. Most impressively, they guide guests through the Chiemgau.
Location