Restaurant Pool
Culinary delights à la Tannerhof even without an overnight stay. Or for Tannerhof guests who want to go one step further as foodies.
Really Good Food
There is a “Pool” so that gourmets from the local and wider region can also taste what we have to offer. Slow Food enjoyment in Bayrischzell. The “Pool” sits in our orangery, right next to our indoor swimming pool — hence the name. A relaxed, casual space.
We are organic-certified by ABcert, a Slow Food Supporter and a member of DIE GEMEINSCHAFT.
Certified
Organic
Planetary
Health Diet
Slow Food
Supporter
Die
Gemeinschaft
Miesbacher
Weiderind
Fischerei
Schliersee
What's for Dinner
The Pool restaurant offers a refined 5-course tasting menu.
Fresh every day, new every day. Cooked with the finest regional ingredients, organic-certified, seasonal, and always with love. Vegetarian on Thursdays and Saturdays, with fish and meat on the other days.
And if you'd like, round off the evening with a cheese plate — served with our homemade chutneys and jams.
Something to Drink
We pour matching wines and beers — regional and/or organic. Selected by us because we love the wines, the stories behind them, or simply the personalities of the winemakers.
Our sommelier Hannes is happy to put together the right wine pairing for you.
Good to know
Opening Hours
Wednesday to Saturday: 18:30 to 23:00
Latest seating: 19:30
Menu & Prices
Menu Prices
5-course tasting menu — €89
Cheese plate — €12
Wine pairing including table water — €48
Reservations
There are 12 seats in the Pool. Pool dining is by reservation only — please book at least one day in advance.
Strictly vegan dining cannot be accommodated within our Pool concept.
Reserve: +49 8023 810 or via contact form
Our Gourmet Team
Elias Lang & Team
Our new head chef is Elias Lang. He hails from Kitzingen and trained at Alte Brennerei in Pullach with Sascha Baum. After stations at Tantris, the Tannerhof, MS Europa 2 and an interlude at his parents' Hotel Heimat, Elias spent time at Bullerei in Hamburg before returning to us at the Tannerhof. We're delighted to have him back. Elias's passion is simply to make people happy with good food — ideally with regional ingredients. His goal: that everyone who gets up from the table feels better than when they sat down. Love and respect for our food and resources matter deeply to him. Naturally.
Eduard Bergmann & Team
Eduard Bergmann
Born in Styria and trained at Hotel Daniel in Graz. After stations at Kempinski Frankfurt and as F&B Manager at Westpark Munich, Edi has been an integral part of the Tannerhof team for over 10 years. A host with Austrian charm and plenty of know-how.
Vroni Waller
From Bayrischzell, raised in the family business Waller Alm. With the Tannerhof for many years — quietly, reliably, with real heart. Vroni is our pillar of strength, and now also a trained fasting leader.
Deputy Restaurant Manager & Sommelier
Johannes Blümel
Wine, wine and more wine is Johannes's great passion: talking about it, reading about it, drinking it, and travelling to wine regions. Even during his hotel-management training, the Berchtesgaden native — or, more precisely, Rupertigau native — knew that everything was heading toward the sommelier path. The short version: 2015 — Sommelier Training Austria | 2017 — Diploma Sommelier with first-class honours | first sommelier competitions | 2018 — Sparkling Wine Sommelier | 2019 — Introductory Sommelier and Certified Sommelier from the Court of Master Sommeliers in London. And that's certainly not the end of the story. We appreciate Johannes for many things — not least his fine, sharp sense of humour.
Style
- “Drinking furniture” by Michael von Mücke — Rumms Design
- Handmade tableware by Helene Andres of Gmund
- Tête-à-Tête table lamps by Davide Groppi
- Handmade porcelain vases from Lustenau by Patsy Design
- Pool placemats featuring all the correspondence from the creative naming process
- Swimmer paintings by Brigitte Pruchnow
- Plenty of attention to detail
