Schloß Hohenkammer

9. June opens the Camers in new rooms. For years it was housed in an outbuilding on the grounds of the Hohenkammer castle and had its own house number. Guests will soon be served with the food in the Schlossstube. With the move to the castle there is also a change at the top in the kitchen: Florian Vogel the lead. It will maintain the proven concept with international gourmet cuisine and mainly regional products. The former chef Fritz Schilling retired with the move of the Camer. One of the “Altmeister” of the German Haute Cuisine ended – he had two Michelin stars at times his career: Schilling originates from a gastronomic family. After training he went to the South of France and then to the Westerländer Hotel Stadt Hamburg. In 1971 he took over the inn of his parents. Here he was awarded a Michelin star. In 1977 he became chef in Andresen's inn in Bargum, where he also got a Michelin star. In 1990 he moved to the Swiss Stuben restaurant in Wertheim, where he was awarded two Michelin stars and 19 points in the Gault Millau. In 1996 the GaultMillau chose him to cook the year. In 1998 he became kitchen director of the Käfer Schänke restaurant in Munich. In 2005 he moved to Restaurant Die Bank in Hamburg. In 2010 he returned to the Käfer Group as a kitchen master at the Schloss Hohenkammer restaurant. The new one already has a successful career behind it and this calms the old master: Florian Vogel finished his apprenticeship as a chef in 2001 and went on his hiking years through the top gastronomy. Among other things, he worked in Victor’s Gourmet Restaurant Schloss Berg in Perl Nennig at Drei Sterne Koch Christian Bau as Chef de Partie. He was the chef at the Swiss Re Europe in Munich.

On June 9 the Camers will open in new rooms. For years, it was housed in an outbuilding on the grounds of the High Chamber and had its own house number. Dinner at the Schlossstube will be served soon. With the move to the castle there is also a change at the top in the kitchen: Florian Vogel the guided tour. It will maintain the proven concept with international gourmet cuisine and, above all, regional products. The former cook Fritz Schilling retired with the move of the Camer. One of the “Altmeister” of the German Haute Cuisine ended – he sometimes had two Michelin stars his career: Schilling comes from a gastronomic family. After training he went to the south of France and then to the Westerländer Hotel Stadt Hamburg. In 1971 he took over the inn of his parents. Here he got a Michelin star. In 1977 he became Koch in Andresen's inn in Bargum, where he also got a Michelin star. In 1990 he moved to the Swiss Stuben restaurant in Wertheim, where he received two Michelin stars and 19 points in the Gault Millau. In 1996, GaultMillau chose it to cook the year. In 1998 he became kitchen director of the Käfer Schänke restaurant in Munich. In 2005 he moved to Restaurant Die Bank in Hamburg. In 2010 he returned to the Käfer Group as a kitchen master at the Schloss Hohenkammer restaurant. The new one already has a successful career behind it and calms the old master: Florian Vogel finished his training as a chef in 2001 and went through the top gastronomy to his hiking years. Among other things, he worked at the Victor’s Gourmet Restaurant Schloss Berg in Perl Nennig at Drei Sterne Koch Christian Bau as Chef de Partie. He was head of Swiss Re Europe in Munich.

Delicious food in Munich is not a problem, delicious food in the country – in the middle of the “Pampa”... is this possible? And if that goes! With a tip we drew attention to Schloss Hohenkammer and the Camers in him. For a year and a half in the castle with vaulted ceiling, this is really a beautiful ambience and the chef managed to “a star” in a short time. Parking is in a plentiful number, also for e-cars to recharge, the welcome was already pleasant and both services were not only professional, but pleasant in appearance, attentive without disturbing and cordial. The first surprise at the table: There were stools for the ladies handbags. With this the bags are not on the floor and you do not have to bend. The second surprise: As water served the St. Leonhards source, which we welcomed, as in most locals also in the best, almost always water is served by fluoride, a nerve poison. The card was clear as only 2 menus were offered for Christmas, but it was possible to mount them as desired, even from the number of courses. The food was really excellent, surprising combinations that were excellently harmonized, and all in organic quality with partly own cultivation. We were really tired after 4 courses and said that there were still a few “courses” with us, because there was a small welcome lantern at the beginning, then the gluten-free bread (very tasty!), the “Great from the Kitchen”, with the bill came even self-made different chocolates and since we started our wedding day, the cook gave us a very nicely designed two. A successful restaurant visit where there was not even something to expose. Even the bill was good with less than 100 euros per person for a place of this quality. We would award 7 points if it were not limited to 5!