Slow Food Restaurant

You can look forward to upscale, regional, Alpine cuisine. At Franz Tanner, nothing beats the local: beef, for example, comes from the Waginger Metzgerei Heilmaier butcher’s shop, which supplies Michelin-starred restaurants throughout Germany, the fish comes from a fish farm in Taching and he sources his goat’s cheese from Kirchanschöring. Between 30 and 40 per cent of his food is organic. Regionality also applies to the beer, which is supplied to the Landhaus by Hofbräuhaus Traunstein.’ BR

– Organic bread from the Wolfgruber bakery in Anger
– Organic fair trade ‘via verde’ coffee from Dallmayr
– Salmon trout and char from Weiher Haus fish farm (Taching)
– Chiemsee fish from Thomafischer, Irmi Wallner, Chieming
– Venison from hunter Martin Göstl from Feichten / Waging
– Fresh goat’s cheese from Attl’s organic goat farm, Fridolfing
– Organic poultry from Biohof Kettenberger, Tittmoning
– Beef/veal/pork and sausage products from Landmetzgerei Gassner, Amerang
– Potatoes and cereal products from Demeter-Hof Obermeyer, Tengling
– Dairy products from Milchwerke Berchtesgadener Land in Piding
– Fruit brandies from Sailerhof, Gramminger family, Taching and Klaus Oberkandler, Kammer
– Juices, Stöger, Übersee
– Water, Adelholzner, Siegsdorf
– Beer from Hofbräuhaus Traunstein

Our “Stüberl” Room is a cosy place steeped in tradition. The decoration, characterised by warm colours and wooden furniture, reflects and bears witness to the local history.