Restaurant im Chalet am Kiental menu overview
Nestled in the heart of Herrsching am Ammersee, the Restaurant im Chalet am Kiental offers a culinary journey defined by modern, seasonal, and regional cuisine with creative accents. The menu showcases carefully curated dishes that delight both the palate and the eye, reflecting the vibrant Bavarian backdrop and innovative culinary spirit.
Starters
Begin your meal with vibrant and fresh starters that blend classic flavors with a modern twist. The Rote Bete & Avocado combines the earthy sweetness of beetroot with creamy avocado and a kick of wasabi, complemented by crisp cucumber and crunchy kroepoek. For seafood lovers, the Geräucherte Forelle features delicately smoked trout paired with nutty red lentils, fresh cucumber, and sharp onion for a balanced bite. The Bunte Blattsalate offers a medley of mixed leaf salads tossed in the house’s signature Chalet-Dressing, a perfect light start. Indulge in the Carpaccio vom Rinderfilet, thinly sliced beef tenderloin garnished with peppery arugula, mountain cheese, and toasted pine nuts, or savor the Frutti di Mare, a refreshing mix of seafood with celery, carrot, and parsley accents.
Mains
The main courses emphasize comforting yet sophisticated flavors. Dive into the Ramen, a delightful bowl featuring tender Udon noodles paired with the earthy crunch of lotus root and the rich umami of shiitake mushrooms, creating a harmonious and warming dish. Alternatively, the Kartoffelsuppe presents a creamy potato soup enriched with smoky bacon, sweet parsnip, and fresh chives, offering a true taste of regional comfort food with an elevated touch.
Drinks and specials
While the menu highlights seasonal dishes, the restaurant complements its offerings with a selection of drinks and specials that reflect the region's rich traditions and the chalet's cozy ambiance. Guests can expect a curated beverage list to pair perfectly with their meals, enhancing the overall dining experience in this charming Bavarian setting.
- Rote Bete & Avocado – Beetroot, avocado, cucumber, wasabi, kroepoek.
- Geräucherte Forelle – Smoked trout with red lentils, cucumber, and onion.
- Bunte Blattsalate – Mixed leaf salads with Chalet dressing.
- Carpaccio vom Rinderfilet – Beef fillet carpaccio with rocket, mountain cheese, and pine nuts.
- Frutti di Mare – Seafood salad with celery, carrot, and parsley.
- Ramen – Udon noodles with lotus root and shiitake mushrooms.
- Kartoffelsuppe – Potato soup with bacon, parsnip, and chives.
