The story
Stefano Romano directs the contemporary Italian cooking program at Il Barcaiolo in Rottach-Egern following his tenure at Tantris. His work earned Der Feinschmecker recognition for blending modern technique with familiar Mediterranean flavors. He keeps his home region’s Italian cooking traditions alive at the Tegernsee property across multiple seasons. The kitchen emphasizes precise plating that lets seasonal produce and quality proteins carry the flavor profile. A well-curated wine list mirrors Italy’s leading regions alongside occasional rare finds.
Small plates often open the meal, beginning with two variations of vitello tonnato that contrast veal loin against yellowfin tuna sashimi. House-made Sicilian busiate pasta follows, designed specifically to hold the rich ossobuco reduction and fresh gremolata. The main course regularly highlights pan-roasted rockfish served with potato gnocchi, broccolini, and shaved bottarga. A nougat pannacotta finished with marinated quince closes the progression.
Noble timber paneling and warm paint tones set a relaxed backdrop for daily Italian cooking. Large panoramic windows frame direct sightlines to the Tegernsee water. The outdoor terrace extends the seating area during warmer months while maintaining clear sightlines to the lake. Attentive staff guide guests through the evening without interrupting conversation flow.
Recognition
Ambience
Details
History
High quality cooking
Enjoy the taste of home in a stylish setting with a picturesque view of Egern Bay. Fine wines from Germany and Austria are served alongside.
Concept At the Seehotel Überfahrt’s gourmet restaurant, Cornelia Fischer brings a dedicated flair to the dining experience; two menus are offered, one vegetarian. Culinary Style The committed head chef consistently raises the bar: crisp-roasted red shrimp, framed by a wreath of green asparagus that evokes the flavors of Frankfurt green sauce. Also highly impressive: the pairing of marinated Franconian sturgeon and tomato, stuffed with sturgeon tartare and crowned with caviar. In the vegetarian menu, the visually striking artichoke is a standout – served as a roasted heart, cream, and broth alongside light goat cheese curd and a fruity cape gooseberry ragout. A highlight is Fischer’s desserts, particularly the combination of rum-soaked raisins and lemon. Wine With her meticulously curated wine list (700 selections), Marie Christin Baunach emphasizes German and French wines; her pairings are spot on! Ambiance Spacious interiors, subdued color palettes, and elegant black-and-white photography; Johannes Gahberger is a natural-born host! Verdict An engaging culinary experience set within stylish surroundings.
Location
Nearby
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