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Culinary

Eating and drinking has always been an important topic at Reindls Partenkirchner Hof. Karl Reind already visited and worked in famous restaurants in Europe. He brought French cuisine back to Bavaria and was one of the first chefs in Germany to receive a star in the Michelin Guide. His daughter Marianne Holzinger followed his passion and learned fine and sophisticated cuisine in many restaurants in top restaurants in Germany, Switzerland and France. The last station took you to Munich to see Eckart Witzigmann in the restaurant Aubergine. It was the culmination of a long and interesting journey through the culinary world. Since then she has tried to combine Bavarian, Mediterranean and classic French cuisine. In Reindls Restaurant you will find many "classics" such as freshly prepared lobster in different variations, a tartare beef steak prepared at your table, as well as Crêpes Suzette finely celebrated and flambéed right in front of you. You can experience this and much more during a visit to the Reindls.