georg strohmeyer
Hotel Zugspitze
Hotel Zugspitze
The Hotel Zugspitze with its head chef Georg Strohmeyer stands for quality-conscious, down-to-earth and imaginative fresh cuisine. With ingredients and suppliers from the region.
Let chef Georg Strohmeyer and his team enchant you with their culinary delights. Their firm credo and declared aim is to make the best and, above all, the most delicious use of the
and, above all, the most delicious dishes that the region and its nature have to offer.
Georg Strohmeyer
A down-to-earth man with a modern awareness of tradition and a passion for good food - that's how Georg Strohmeyer, head chef at the Hotel Zugspitze in Garmisch-Partenkirchen, can be described in one sentence. After various stops in top gastronomy and two years on a cruise ship, the native of Brandenburg found his way to the rural Bavarian Werdenfelser Land. He prefers to wield a barbecue fork: "I love working with fire, as it simply has a masculine feel to it." But he is not averse to good home cooking either. "It's very important to me to make guests happy with our culinary creations."
The GaPa schmeckt´s menu at Hotel Zugspitze
Imperrators Schinken
Im Bier Sud gebeizter Schweine Schinken
Sellerie – Apfel | Schwarze Walnuss | Sauerteig -Malz- Focaccia | Petersilie
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Kürbis Bier Suppe
Tramezzini | Bergkäse Creme
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Rote Bete Graupen Risotto
Salz Zitrone | Buchweizen- Linsen Shojo
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Rosa und Ragout vom Esterberger Rind
Bier Bernaise | Kartoffel Millefleu | Eden Gemüse
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Quitte im Bierteig
Malz Gel | Zartbitter Schokolade | Sunna Wind Sorbet
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-Subject to change-
