Award-winning chefs and restaurants in Garmisch-Partenkirchen
Enjoy the delights of nature in Garmisch-Partenkirchen
Set amidst the breathtaking beauty of the Alps and at the foot of the Zugspitze, Garmisch-Partenkirchen epitomizes the strength and sheer power of the mountains in a region that has a strong influence on both its people and their culture. Garmisch-Partenkirchen’s motto "Discover your true nature" is underscored by authentic dishes using locally sourced produce from an Alpine farming culture that is still very much alive today and whose inimitable lifestyle is reflected in an array of excellent cuisine. Bavarian specialties, 21st century whole food dishes and select culinary delights all get gourmet hearts beating just a little bit faster.
Hotel Zugspitze with chef de cuisine Hand Jörg Betz
Carsten Schmahl, Director of the Hotel Zugspitze in Garmisch-Partenkirchen and his chef de cuisine Hans Jörg Betz have shown their full commitment to this Alpine lifestyle philosophy. Betz and his team conjure up a wide range of gourmet delights from top-quality, locally sourced, seasonal produce using typical Alpine herbs, fruits and the local Murnau-Werdenfelser beef that is from one of the world’s oldest cattle breeds reared using no pellet food at all but just by grazing the nearby flowering Alpine meadows. The full range of deliciously flavored gourmet delights that Betz and his team offer their guests also includes trout and char, milk products, lamb from the hilly meadows that is typical for this area and game from local woodlands. Carefully selected produce, a high level of preparation expertise and loving attention to detail in the presentation all carry the signature of the chef de cuisine himself who seven years ago returned to his homeland following episodes in London, St. Moritz, Sylt and Munich to take up the reins of the culinary team at the Hotel Zugspitze.
At the Hotel Zugspitze, the ethos of the "slow food" movement is ever present. This worldwide not-for-profit organization promotes and preserves regional culinary distinctions and a dining culture through a variety of means including the promotion of responsible farming and the dissemination of information about the quality of our foodstuffs.
Restaurant "Akrams" with award-winning chef Akram
The culinary delights created by the award-winning chef Akram, show just how well the Alpine cuisine harmonizes with an Indian philosophy of life. Born in Punjab/Pakistan, Akram first spent four years training intensly with Ali Mohammed Nei in Sohawa Bolanki/Pakistan. Following this, Akram spent two years in Karachi where he learnt the ins and outs of the world-famous Mughlai cuisine that was once the preserve of India’s ruling Mogul elite. For over ten years he has been delighting the people of the Werdenfelser Land, where he finally settled after spending time in Abu Dhabi, Dubai, Barcelona and Munich.
What began very successfully in the Sun Alpin restaurant on the very summit of Germany’s highest mountain, the Zugspitze, is now being continued in the heart of Garmisch-Partenkirchen to considered acclaim amongst locals and visitors from all over the world: internationally renowned, gourmet chef Akram continuously experiments on how to combine the very best of Bavarian and Asian cuisine creating new dishes noted for their sophistication and liveliness. Using herbs and spices from all over the world and first-rate fresh produce, Akram creates wonderful new Euro-Asiatic delicacies that are served in his restaurant "Akram’s" (site only in German).
"Three things are of paramount importance", says Akram as he lifts the lid on the secret behind his success: alongside the combination and the careful dosing of the spices, the timing of when they are added is absolutely crucial: "The spices have to be added at exactly the right moment to get the desired flavor.“ (Akram). For Akram, whose family has lived for seven generations according to the principles of Ayurvedic teachings, cooking is an artform: "utilizing every inch of tolerance “ and refining "every tiny yet essential nuance“. (Akram)