Unterwirt Zu Chieming, Hermann Sailer

The Unterwirt is located near the Chiemsee and has a large beer garden behind the building towards the lake. The kitchen was able to convince me, among other things a gooseberry dish at very reasonable prices. The operation left nothing to be desired. In the case of bathing weather, the parking situation can become difficult.

We stayed there on a beautiful Saturday in the beer garden and were looking forward to the chard standing on the table. A waiter came, gave us the cards and we ordered a drink. What he didn't tell us was that there was no normal food left (14 a.m.) but only a bread-time card, so no char. Well, hold on to the bread card. The scavenger was very small and tough, the roast potatoes exaggerated fat and also the pike fillet with a potato not so lush. For the price (Schnitzel 9,80EUR, Zander 12,80EUR) clearly too little performance. Drinks also quite expensive. Save the return here and go straight to the lake. Unlike previous speakers here, the food lasted normally long, only the drinks lasted longer. However, the two dishes were quite time-saving (5min).

We were here for the first time, as the underkeeper had been recommended to us in the place. Beer garden is very nice, but very shaded. Beverages and food were brought quite fast. The waiters were very friendly and the service was good. The food was rather mediocre and actually too expensive. I ordered onion roasts in rare. Bratkartoffeln were ok, Röstzwiebeln was good, sosse unfortunately reduced much too much and thus bitter. Meat was not beautiful and almost fried. Of the meat on the plate one could eat at most one third. The rest was fat and tendons. The scavenger and the baked fish were fine.

On the lake Gleißend, errlichternd Sonnenreflexe danced on small crimp waves in the Bavarian Sea, just as if in fourteen days Easter was. The birds also sang as if they had forgotten that the Holy Three Kings had just cried their C M B to the towers of the houses. I stood in the winter-sleeping shore beer garden of the Unterwirt and was looking forward to the days when sunsets make every measure almost sacred. Beer lovers can get the tears. Of course, because Bavarian men do not cry! Rather kernel-lined brides, because the wedding in the festively covered room is so romantic. It is still the domain of the agile hostess, which shows a very skillful hand in decorating, to offer the Turtlern an ambience that the two do not forget for a lifetime. But you don't have to beach in the harbor of marriage to admire Barbara Sailer's pleasure, you can also do it in the restaurant and in the cozy mares. I might love it a little more reserved, but the majority feels cuddly and that decides. Since their good taste already shows up with the exemplified menu, I am fully behind the cowardly, youthful hostess and their attractive lies. Of course she also has a man, a corresponding. But I cheered him up in the last band so that I'm gonna slow down this time. Nevertheless, a word at the prices: Since I own maps from the good old Marklzeit (Träne), I could see with amazement that the undercarnator in his krachert pinkrostrot-coloured estate can not overlook that that that drives past his bars, although he is not a Schuster, but a learned butcher. To the Bavarian bread soup with bacon cubes and ong'schmolzne Brezenstückrl in (3,00 EUR): reads very romantic, delicious, but it is only almost, because it was nix ong'schmolzn. Gotcha! The roasting of the discs gives this former armies' dinner the very special touch. In one of my test classics, the men had to leave some feathers in the kitchen, because the Ochsenroulade with red wine sour cream sauce, with blue herb and home maker noodles (9,80 EUR) there were meaty on the Franconian Hallburg and with more intense, darker sauces. However, I have to report that the finely filled, huge edible role would have delivered the power for a Nordicwal-king rounding of the Chiemsee. I also liked the daily menu for 15,20 EUR, from which I tried the sprinkled gooseberries with Madeira sauce in the rice edge. Great that a host of such original dishes, safe for lovers, still put on his card. Not to mention the price for the three dishes. But we already had this issue. Barbara Sailer thinks that gastronomy is a show. But I can only agree with this if it involves the ingenuity on the plates! Then she and you are a real show even!

In the Unterwirt it's always super beautiful. The food is very good and the waiters attentive. Here, too, a great deal of value is placed on the well-being of the guests and the boss regularly goes through the guest room to convince himself. We had Zander, Renke and an onion roast. The fish was excellent and the onion roast one of the best I've ever eaten.