So, time to return to my blogs primary objective – to write about my culinary adventures in Germany and some of its best chefs… The interested reader might have noticed that I have put in a new page Fine Dining in Germany to give you some background and perspective with respect to recent developments here.
Filed under: Überfahrt, Europe, Germany - Fine Dining Tagged: | Christian Jürgens, Germany - Fine Dining, Munich, Rottach-Egern, Seehotel Überfahrt, Tegernsee
What a great report! Thank you, Ingo! Makes me wanna go there *right now*! Apart from the duck breast and the chocolate dessert every dish looks amazing – far more modern, than I would have thought. And as a Frankfurter I should go there for the deconstructed “veal tafelspitz with Frankfurt green sauce” alone… greetings!
Thanks, b. Indeed very worth the trip and less classic than expected. It was a very enjoyable feast!
Best
IFS
Regading the duck breast: isn’t a duck that is cooked as a whole always (or must be?) more “well done”? To me, it is rather the composition with red cabbage and the dumpling that seems a bit, well, boring…
Dear b. – not necessarily as you can reduce the cooking time in the oven and have a less well done breast. If it is too red you can roast it to the desired point in a pan… (my amateur approach)
The sides were conventional but very good.
Hello Ingo
Great review and very surprising dishes from a region maybe not reputated for its gastronomy.
Thanks for making us discovering these places.
Cheers
Laurent
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