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Nestled in the heart of Garmisch-Partenkirchen, Joseph Naus Stub'n offers an authentic Bavarian dining experience elevated by creative dishes crafted from fresh, regional ingredients. This menu invites food lovers and travelers alike to indulge in a harmonious blend of tradition and contemporary culinary artistry.
Starters
Begin your meal with an enticing selection of appetizers that showcase inventive flavor combinations and refined textures.
- Kräuterschaumsüppchen mit Gemüse Zigarre – A delicate herb foam soup paired with a crisp vegetable cigar, delivering a fresh and aromatic start.
- Frühlingzwiebel Küchlein mit Miso Karotte und Soja Glace – Spring onion cake accompanied by miso-glazed carrot and a smooth soy glaze for umami richness.
- Steinpilz-Trüffel Ravioli mit Spitzkohl und Eigelb Espuma – Porcini truffle ravioli served with tender savoy cabbage and a light egg yolk espuma, marrying earthy and silky notes.
- Matjestatar von der Walchensee Renke mit Zitronen Schmand, Gurken-Dill Espuma, Chili Gurke und Focaccia – A refreshing matjes herring tartare from Lake Walchen, complemented by lemon sour cream, cucumber-dill espuma, chili cucumber, and freshly baked focaccia.
Mains
For the main course, expect expertly prepared dishes that highlight local flavors with a modern twist.
- Gebratenes Zanderfilet mit Maisknusperschnitte, Sellerie Creme und Rote Bete – Pan-fried perch fillet with a crunchy corn crisp, silky celery cream, and vibrant beetroot for a dish that delights all senses.
- Gebackene Kartoffel-Blumenkohlschnitte mit Remouladen Espuma, Garten Eden Gurke und Senf Kaviar – Baked potato and cauliflower slice served with remoulade espuma, crisp Garden Eden cucumber, and mustard caviar adding sharp bursts of flavor.
- Confiertes schottisches Lachsfilet mit Fenchel-Orangengemüse, Bitterorange, Schwarze Bohnen Knoblauch Creme und Pernod Schaum – Confit Scottish salmon fillet paired with fennel-orange vegetables, bitter orange, black bean garlic cream, and a Pernod foam for layered complexity.
- Rosa Ammergauer Kalbsrücken mit Bunter Tomate, Pfifferlinge und gebackene Kartoffel – Tender pink veal loin from Ammergau, served with colorful tomatoes, chanterelle mushrooms, and a baked potato for a hearty Bavarian classic.
Desserts
Complete your culinary journey with desserts that balance richness and freshness in every bite.
- Zartbitter Schokoladen Mousse mit Salz Caramel Crisp, Erdbeersalat und Hollunder Sorbet – A luscious dark chocolate mousse adorned with salted caramel crisp, fresh strawberry salad, and cooling elderflower sorbet for a refreshing finish.
