Sven karge
Werdenfelserei
Werdenfelserei
The Wurzelwerk is the in-house restaurant of the Werdenfelserei - the all-wood boutique hotel / on the mountain of mountains / in the heart of Garmisch-Partenkirchen. Here, hospitality with character is cultivated - unconventionally and, above all, relaxed. As in the studios & suites and in the "Himmel über Garmisch" spa, the elements of the Werdenfelserei are clearly reflected in the Wurzelwerk restaurant: lots of wood & naturalness, lots of light & coziness. Here, locals meet vacation guests and enjoy homemade cakes and small delicacies in the Naschwerk & on the Bachterrasse during the day, indulge in culinary delights in the Wurzelwerk in the evening and round off the evening with a drink by the fireplace at Bar neun10. At Wurzelwerk, all good things come in threes. The Wurzelwerk is made up of three different rooms - the Alpinium with the Gass', the Heustube and the Kaminzimmer. But all three rooms have one thing in common: a menu where love literally goes through the stomach. Culinary delights know no bounds here. At Wurzelwerk, regionality is combined with seasonal products and cosmopolitanism to create wonderful delicacies. Chef Sven Karge, sous chef Christian Hahn and the entire kitchen team aim to create experiences with their regularly changing dishes. They also use old techniques such as fermentation and preserving.
Sven Karge
Sven Karge and Christian Hahn cook tried and tested dishes - from boiled beef and classic Werdenfelser beef goulash to crispy Wiener schnitzel - but also new and experimental dishes such as Alpine dim sum, yellow beetroot with hemp or Bavarian prawns with kale. Their focus is unmistakably on combining the best regional and seasonal ingredients with a great deal of creativity. Together, our team embarks on a culinary journey of discovery and takes the guests with them. Every dish is a little adventure, a culinary surprise that you can taste and enjoy with every fiber.
Team spirit is very important to Sven and Christian, because only together can great things be created. The kitchen team is in constant communication, trying out and discussing new things, allowing creative cuisine to develop and grow. Head chef Sven Karge came to Garmisch-Partenkirchen over three years ago. Since the fall of 2020, he has been swinging the pans and pots in the Werdenfelserei restaurant with a great deal of passion and has been encouraging guests to think outside the box in culinary terms ever since.
The GaPa schmeckt´s menu at Werdenfelserei
ZUERST
„KÜRBIS TASCHERL“
Klarer Möhrensud | Gelbe Linse | Schwarzkümmelöl | Sauerteig
DANACH
Maronen Trüffel Sud
Ravioli von der geschmorten Gams
Kiefernadelöl | Eingelegter Gartenapfel | Kokos
IN DER HAUPTSACHE
„Hirsch aus heimischer Jagd“
Hirschrücken Rosa gebraten & Saft`l Gulasch
Blutwurst | Birne | Rosenkohl | Sellerie | Hafer
SÜSSES FINALE
„Nougat Knöder`l“
Quitte | Sanddorn | Knusper Hirse | Fichten Zucker
Süßigkeit
Hagebutten-Zirben Schaumkuss