Tölzer star chef Erich Schwingshackl is again one of the best

Erich Schwingshackl has done it again: "Gault & Millau" awards 16 points to the Tölzer star chef in the 2021 restaurant guide.

Bad Tölz

- Even if the kitchen is currently inevitably cold and the tables in the guest rooms are not set - a thick yellow book shines at the entrance of the restaurant.

The “Gault & Millau” published recently lists the “Schwingshackl Esskultur” again with 16 (out of 20 possible) points and two toques.

It is the only restaurant in the Bad Tölz-Wolfratshausen district that is mentioned in the 800-page book.

"Others had to give up, I kept my points," says head chef Erich Schwingshackl (50).

Together with his wife Katharina, the star chef from Tölz has recently toasted the recent success in silence.

"That is a nice confirmation of our work", say the couple, who have been running the restaurant in the former old ferry house on the Isarlust for exactly two years.

In the spring, the chef had been awarded a Michelin star, and shortly before that, Katharina Schwingshackl was delighted with the high award as Sommelière of the year (we reported).

A good season despite Corona

Despite all the restrictions, both of them look back on a “very good season” in the new lockdown.

“We were able to implement the hygiene concept in our rooms and on the terrace,” they say.

"Many guests have remained loyal to us." Both now hope that they can get started again soon.

"We are in the starting blocks."

Despite a forced personal break, which was caused by a complicated broken leg, Katharina Schwingshackl is also back on the job.

She is currently preparing gift boxes and personal wine presents.

In addition, she helps with the collection service.

"Our regular guests regularly order the classics on our menu - such as saddle of venison or duck," says the restaurateur.

The restaurant employees, who are currently all on short-time work, and the closest friends have already congratulated Erich Schwingshackl on receiving the award in the gastro guide for 2021.

He himself followed the announcement together with his wife in a live stream on the Internet offered by Burda Verlag.

Now he is looking forward to seeing his guests again to serve them up what the “Gault & Millau” guide describes as: “A concentrated product kitchen that is mostly quite classic in both craft and composition.” And it goes on: “Schwingshackl holds up very behind in everything, especially the quality of his products speaks for itself. "

The secret recipe: a juxtaposition of gourmet cuisine and down-to-earth local cuisine

But the test eaters discovered during a visit that he could also do something else.

He shows that on the complex walk through the forest: “There, the guest can expect porcini mushroom mousse and cubes with spruce needles.

Pumpernickels add even more earthiness and at the same time form a sweet bridge to the caramelized walnuts. "

Erich Schwingshackl wants to stick to his tried and tested concept in Bad Tölz: a juxtaposition of gourmet cuisine and down-to-earth local cuisine.

And of course the quality: "We cook the same for every guest - as if everyone were a tester."