Gasthof Hartl Zum Unterwirt

The converted station transit hall has been stylishly furnished and oozes industrial charm in a pleasingly relaxed atmosphere. Chef Christian Sauer's cuisine, too, is unpretentious: uncomplicated and without unnecessary frills, modern, creative and, as he describes it, occasionally "cheeky". The à la carte menu comes under the heading "Gourmet Bistro" and features dishes such as "char, apple, beetroot, horseradish, dill" and "Kikok chicken, carrot, vadouvan, Cape gooseberry" or simply a "Caesar Salad 2.0". On Fri and Sat, a multi-course set Fine Dining menu is also available. Owner Vincent Sta

This former monastery makes for a wonderful setting. In what was once the stables, the impressive Bohemian barrel-vaulted ceiling has been incorporated into the modern interior design, with a centrally positioned open kitchen. Out in the courtyard of the Cistercian monastery, there is a lovely terrace, slightly separated from the beer garden. On the varied menu: organic produce from the region goes into clever, exciting plates with a modern twist that are far from run-of-the-mill. Options include dishes from the Josper grill – such as grilled chicken breast with a thyme and honey glaze – as we

This delightfully chic and modern restaurant is to be found at the foot of the hill on which Andechs's famous abbey stands. The Holzinger family used to run a farm here, but nowadays they welcome diners with warmth and dedication. While the father handles the service, the son runs the kitchen with his mother's assistance, preparing delicious dishes using fresh ingredients and drawing on regional and international influences. Think sous-vide neck of Bavarian free-range pork with mashed potatoes, Dijon mustard, onion and pork jus, or roasted root chervil, peanut curry crunch, black cumin mayonna