Hotel Holledau

Set in the tranquil hamlet of Haindlfing, this family-run country inn has been in operation for more than 100 years and is now helmed by fifth-generation chef-patron Maximilian Landbrecht. Dedicated to working with select regional ingredients, often sourced from organic producers, he presents flavoursome, meticulously prepared dishes that celebrate local produce with occasional Mediterranean accents. Notable examples include Ampertal beef broth with toasted farmhouse bread and brown onion, and pan-seared Freising brook trout with herb butter, a vegetable medley and sautéed potatoes. Both the G