Filet Restaurants in Garmisch-Partenkirchen
The best places in Garmisch-Partenkirchen to eat Filet. Our interactive map features all restaurants around Garmisch-Partenkirchen who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Filet or dine out.
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Garmisch-Partenkirchen, Bankgasse 16, 82467 Garmisch-Partenkirchen, Germany
"“Hot, regional, creative and refined”, with these attributes about a year ago, the author of these lines, who was never discouraged for a thirsty phrase, gave up the “Koch`s” in the heart of Garmisch, looking back at a very successful dinner, which at the time should form the conclusion of an unforged day. This year's visit should be at the beginning of our Bavarian holiday week, Obacht's Schatzl had taken himself free and so this highlight should also be enjoyed together as far as Obacht's plan. First of all, however, we had to celebrate an appropriately large Hello with many hugs, handed over our edible and drinkable companions, as well as the new four-legged family growth with a monstrous bone and a pound of dog biscuits, and then cuddled. Months I had been looking forward to this evening and could not really believe to be back, the last year is truly like in the flight past and calm and conscious enjoyment outside the own four walls came again a lot too short. Together we went to the Garmischer Evening, about half nine we met in front of our hotel, the Koch ́s is – like almost everything in the place – just a few steps away, the restaurant is off the main tourist stream of the pedestrian zone, which makes no difference anyway in the evening after the end of the shop. In contrast to the last visit, this Monday evening was not proppening, but we should stay the only guests, which I sometimes find a bit depressing, but that should not do the mood at the table. Friendly and cordially she also fell out, the welcome of the operator married couple Koch, the young waiter, whom I remembered positively last year, jumped to the side and politely offered us to take off our jackets. The choice of the table was ideal, from my place I had a good look into the kitchen behind it through the generously dimensioned pane, on the left hand the nice bar area congratulated the critic's eye. The maps have been handed over to a well-thinkable selection of regional ingredients and recipes, yet offering a wide range of ranges, with the Bavarian cuisine being always well-balanced without denying the local cuisine. On the contrary, there is, for example, a court of Huchen, a type of local salmon from a sustainable fishing in a neighboring community, difficult to get there threatened by extinction and the catch is consequently strictly controlled. The layout is exemplary, a six-course tasting menu is completed by a small à la carte section about 12 dishes. The gears can be ordered individually from both parts of the card and thus put together to Gusto, the majority always available in menu or à la carte portion, which provided additional flexibility. Unfortunately, the appetizer “Black Linguine AOP with Scampi” was not available from Obacht and me, because one had not received fresh seafood, but Mrs Koch was committed to offering an alternative to this. Aperitif Amuse To Aperitif, Ms. Koch recommended a Bellini with fresh peach puree, one of my summer favorites, because I didn't say no, Madame shouldn't go out empty, her was offered a non-alcoholic variant without any problems. Magnificently cooled these reached the table, we bumped at and pleasant relaxation made internally wide, which is a beautiful moment. In a pleasant time interval after the task of our orders, in addition to fresh bread, a nice greeting from the kitchen reached the table. In contrast to the slender last year's offer, this time one sat down to the high summer temperatures on refreshing cools and bitter notes. A cold cucumber cream lush and a small spoon of ochsenzungensalat was rich, the latter convinced with absolute freshness and good meat taste, with a sweet acidic taste, which reminded of cucumber water away, in the positive sense. I had two personal problems with the cold snack; I like – with the exception of a really good vichyssoise no cold soups and cucumbers are a gray to me. I tried and found that the liquid kitchen product and I should not be friends. This cucumber bitterness combined with the temperature had something of an all-healthy smoothie for me gönnerhaftly pushed the pan to Madame. At the table otherwise not affected by cucumber intolerance, however, there was satisfaction with the sweetheart, personal dislikes I can certainly not burden the restaurant, that was just bad luck. The more I was looking forward to the appetizer alternatives, which should soon reach the table, before that the exemplary tempered wine was served. The service was due to the fact that we were the only table to settle retrospectively at a level that you can find only in high-class private dining evenings with hand-picked rental brigade. Linguine with salmon – 11,80€ 2016 Breuer Gris Grauer Burgunder, Weingut Georg Breuer, Rheingau, Germany – 0.2l to 5,80€ Visually appealing though in his presentation not exceptional, olfactory retention, only the fish and the fresh dill managed to make it noticeable in the nose and not tickling because I did this half in the plate. A first spoon with fish and some sauce found its way to the palate and this was slightly disappointed. The fish was well cooked and not dry, but it was not seasoned in any recognizable way, and also the sparsely liquid sauce, which was created with hearty wormwood use, unfortunately, in addition to diffus sweet notes with a hint of dill tastelessly had little to contribute. The homemade pasta could also not start much with sauces, unfortunately these were not able to absorb same, which additionally enhanced the pale sensory impressions. I didn't want to disturb the dissolved mood this evening by mockery at dinner and kept my criticism for me. But when I take care two days later! once again, we realized that we had perceived it exactly the same taste, so I mention it without any beautification. Maybe that's why the bump was so unpleasant because we had chosen a comparatively pronounced left hook on the taste buds with the AOP variant. Reconciling the grey burgundy advised by Ms. Koch, his fine fruit was a very suitable companion to fish and lifted up positively from all too “fat” representatives of his Zunft. Madame chatted in this gang on a small salad, which was able to pay for his pretty and elaborate dishes with 8.80€. This wounded, however, were very edgy notes in dressing. small mixed salad beef juices with roasted potatoes and cognac pepper cream sauce – 24,80€ 2014 Eguren Ugarte Crianza, Garnacha Tinta Tempranillo, Bodega Eguren Ugarte, Rioja, Spain – 0,2l to 5,80€ste hipak with cognac pepper cream sauce and roasted potatoes The plate diverted all the appealing notes of green pepper and roasted aromas, even visually quite appealing, even if I found it very bad, even in view of the magnificent cooking stage, that the sauce was so rustic and generous about the meat cut in thick slices and thus covered it in large parts. Then there was a certain discrepancy for the filigree draped salad, which should also be shown in Madame's main food. The meat was so evenly pink, that I quite believe in Sous Vide, unfortunately was fried much too much for my taste in the pan, the desired Maillard reaction had just begun to do its good work. The meat in its own taste good but holding a hint, in addition in the consistency somewhat too bit to eat, well-knowing no fillet here, but hips are often a problem with “mageren” breeds with little marbleation, especially as with the German dairy-growinged – yet a good piece of meat and therefore jammers at a level appropriate to the standard of the restaurant. But the sauce, cooked according to all the rules of art, provided the hoped for great opulence on the tongue: a strong fond, a generous sip of cognac, hearty use of green pepper – this also tastes building foam on toast. Delicious also the roast potatoes, in this case was less really more that only spiced with sea salt, ideally roasted drillings kept pleasant in the background and were together with the pepper sauce enjoyed a small high enjoyment. To this passage, Ms. Koch recommended two different red wines, I chose to be familiar from Spain, a beautiful cuvée from Garnacha and Tempranillo hasn't hurt any steak yet. Also, it was positive that the wine had enough time to breathe, it was also without decanter to the point, which was not too big a surprise in the relatively young and uncomplicated wine. The wine I liked very well, red ripe fruit with well integrated barrique, a wonderful companion to the sauce. On the right side of me, woman was happy with wild boar on cream sauce with napkin dumplings (19,80€, it tasted very good, but I also felt here the orientation measured by the claim and other standard of the restaurant as comparatively rustic. Koch ́s Kaiserschmarrn – 7,80€ I had the Kaiserschmarrn in a delicious memory from last year and this time I should not be disappointed. With the scent that the plate was flowing, I could be awakened from any still so deep coma. Stefan Koch has turned this Alpine classic somewhat, he does not crush it in the pan, but bakes it in a shape and splits it with the knife – nice to look at it. A refreshingly acidic, piecey apricot ragout, which together with the sweet, loose squirrels enjoyed an ideal balance of sweetness and acidity. This time the slightly crispy, caramelized surface of the dough remained in a lively memory, which is a nice textured accent. Late it had become, we chatted a little with Mr. Koch, a high-quality fruit brandy from Tyrol after the election donated the fairy-tale gastronome, which we took together in standing at the bar. And so he went to the end, the first of seven almost unpleasantly beautiful evenings, satisfied and joyful looking at the week before us, it went on the short walk towards our cozy hotel room with its postcards view. Conclusion The assessment of the individual courses would be 2.5 for the appetizer, followed by 4 for the meat and a clear 5 for the dessert. This time, despite the weaknesses that I have always described comparatively detailed in houses with a high level and thus some foods read more negatively when they were in the overall picture, I come to just under four stars for food. The service can only be evaluated with five stars, which, as I said, was also due to the fact that we were the only guests and thus were able to enjoy the undivided attention of Mrs Koch and the young man from the subject. The ambience has not changed, here I stay with four stars, as well as with five stars for impeccable cleanliness in all visible areas, including the kitchen. At the PLV, I am in solid four stars this time, especially the red wine is somewhat self-confident in view of the favorable bottle price. I look forward to a goodbye next year despite all hopefully fair criticism, especially with care! and her lovely Bavarian original treasure, with you again it was great fun, thank you for the time you took, it was a great pleasure for us."
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Garmisch-Partenkirchen, Muehlstr. 22, 82467 Garmisch-Partenkirchen, Bavaria, Germany
"Veeery good cuisine! Creative and tasty! Interesting wine list with good selection and thorough info. Keep an eye on this restaurant it has a good future!"
4
Menu
Online table booking
4
Menu
Online table booking
City: Garmisch-Partenkirchen, F_rstenstra_e 23, 82467 Garmisch-Partenkirchen, Bavaria, Germany
Serves Alcohol, Kids, Business meetings, Vegetarian Friendly
4.6
Menu
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4.6
Menu
Online table booking
City: Garmisch-Partenkirchen, Von-Mueller-Str. 15, 82467 Garmisch-Partenkirchen, Bavaria, Germany
Waitstaff, Special occasions, Families with children, Parking Available
3.5
Menu
Online table booking
3.5
Menu
Online table booking
City: Garmisch-Partenkirchen, Riess 6, 82467 Garmisch-Partenkirchen, Bavaria, Germany
"Travelling from Austria it definitely wasn’t worth crossing the border for anything more than the view. Caricature level abrupt sarcastic staff, working at an establishment totally reliant for custom on the view. Booking system for tables leaves much to be desired unoccupied lake side table...booked for 2.30pm still not free to sit at 2 hours later! Iced coffee ice cream with flavouring for the customer to stir. Stars only for the view"
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Garmisch-Partenkirchen, Fuerstenstr. 25, 82467 Garmisch-Partenkirchen, Bavaria, Germany
"Wer sich etwas gönnen möchte ist hier richtig. Wir waren hier das erste mal zum Essen, und sicher nicht zum...More"
4
Menu
Online table booking
4
Menu
Online table booking
City: Garmisch-Partenkirchen, Wankbahnstraße 1, 82467, Garmisch-Partenkirchen, Germany
"In the Tagblatt a great article appeared that the Schützenhaus finally opened again. After seven years of Sleeping Beauty, it was also time! And the owners have taken the right coal into their hands, slapping 750,000 euros in the renovation or Renovation has been set and Croatian peasants are committed to offering, of course, Bavarian dishes in addition to the Balkans. No question where Schatzl and I are going to dinner tonight. On the access road to the Wankbahn, the Schützenhaus is located on the left hand side of the hiking park of the Philosophenweg. There we stopped the car and climbed the few steps to the entrance next to the terrace. It's a good thing to think about a ramp for children's cars or wheelchairs. The establishment of the long-drawn guest room would be described in the broadest sense as a modernly trimmed country house style, with a design floor with wood look. You enter the place on the narrow side and opposite, at the other end, is the counter, next to it goes to the toilets and another stüberl. On the longitudinal side towards the terrace a huge window front. A bisserl has retained its railway hall character. At the early hour – 18 h – little was left, and we sat right at a corner table. The menus are already on the table, so we had time to look in until the waiter discovered us, who turned out to our surprise as a true Italian. We already ordered a soot 0.5 l. € 3,30 – Ettaler and Bitburger beer will be presented and a special € 0.5 l. € 3, and then we were looking for something to eat. twice the cattle force broth fillet soup € 3, you will notice the croats, otherwise there would be pancake soup, Sagittarius Pfanderl; Pork fillet with mushroom cream sauce, cheese spets and vegetable pan € 13,90 and deer's goulash with mushrooms, cranberries and butter spets € 12,50 and a mixed supplement salad €2,50 . Soups were immediately served in terrins. Much, tasteful for me, unfortunately, a pure fall. The broth didn't taste homemade and lash, the pancake strips were totally dimmed: well, that's going well.... and then the salad came even though I was still spooning on the soup. In addition to carrots, radii, leaf salads and a few soft tomatoes, there were also unchambered cucumber slices, sprouts and onion rings; yogurt dressing was tastefully inconspicuous. I was glad about the salt shaker. The Hirschedelgulasch came as desired without mushrooms, the Spätzle was thankfully in a separate bowl. The sauce looked very dark, but turned out to be extremely tasty and strong. The flesh was pervaded in the truest sense of the word. Some pieces broke in their mouth, so tender they were, others were so tough that they could hardly chew. The Spätzle – announced as a butter parrot – had definitely seen no butter let alone a pan, but came fresh from the water pot. Well drained, but completely tasteless. Again, the salt shaker was my best friend. I give 3 stars for the food, because Schatzl was very satisfied with his peach, which consisted of loud fresh ingredients. However, he also suspected that the cook was not in love. The portions were quite large, so we left a dessert. Instead there was an espresso € 2, which was of solid quality. For the sympathetic, communicative waiter, I give 4 stars, and his colleague on the other side of the guest room was more unpleasant. I even know that this was the boss because he had set up a table next to the counter as an office. Thus, for example, new guests entered the room, went through it completely until they stood before it, only then did he consider it necessary to get up. Doesn't seem very hospitable. And then it would have been a good idea to look past the occupied tables and greet the guests. Conclusion: I will come back and give the shelter a second chance, today the kitchen has not convinced me. It attracts the homemade Kaiserschmarrn, which I will enjoy after a hike."
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Garmisch-Partenkirchen, Mühlstr. 22 82467 Garmisch-Partenkirchen, Germany
"Für diese Bescheibung muss ich mir etwas mehr Zeit nehmen. Zunächst einmal fiel auf, dass der Chef schon etwas unmotiviert daherkam. Die Chefin fragte uns dann ob wir Hausgäste seien, das obwohl wir Winterjacken trugen. Das Reisers war geschlossen, also gabs die Reisers-Karte im Menurestaurant Oscars. Das Amuse bouche war perfekt mit Lachs und Senfcreme. Als Vorspeise hätte es Rindscarpaccio mit Rucola geben sollen. Anstelle dessen wurde uns ungesagt Feldsalat aufgetischt, der nun wirklich nicht ideal zum C. passt. Daraufhin fragte ich die asiatisch aussehende Bedienung, die ansonsten nett war(im Gegensatz zum hilflosen Hilfskellner), ob sie wisse was auf der Karte steht. sie wusste es nicht, fragte in der Küche und gestand, dass sie kein Rucola hätten. Wäre alles nicht schlimm, wenn man es offen kommuniziert hätte. Aber so fühlt man sich ver.... Die Hauptspeise, Huhn, war versalzen, dies obwohl ich gerne gut gewürzt esse. Die anderen Haupspeisen ok. Als Dessert hätte es nun einen Fruchtbrand geben sollen: Kriecherl war die eine Variante. Ich fragte nach, was das wohl sei. Wiederum musste die Bedienung nachfragen gehen und man sagte mir Kirsche. Das Internet zeigte mir später, dass auch diese Auskunft falsch war, da es eine Zwetschgenunterart ist. Dann habe ich mich für Vogelbeerschnaps entschieden. Schon von weitem war zu erkennen, wie die Kellner darüber berieten, was sie mir als solchen vorsetzen sollen und ich ahnte schon was kam. Ich fragte die immer noch asiatisch aussehende Bedienung ob sie sicher sei, dass dies V. ist und sie sagte, dass man ihr das gesagt hätte. Tatsächlich wurde mir ein allerdings gut schmeckender Birnenbrand vorgesetzt. Das Internet sagte mir später, das V. bitter schmecke, Birne ist süsslich. UNGLAUBLICH WIE MAN HIER FÜR DUMM VERKAUFT WIRD. MEIDET DIESES RESTAURANT! und das sei zum Schluss gesagt: die Küche hätte es eigentlich drauf! Das Können am Herd ist eigentlich vorhanden.SCHADE! WIR KOMMEN NICHT SO SCHNELL WIEDER!"
Filet
You can find Filet in Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Filet is:
$30.4
Ingredients
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Balsamic vinegar
- Aisle Oil, Vinegar, Salad Dressing Qty. 1 teaspoons
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Beef tenderloin
- Aisle Meat Qty. 0.22 Pound
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Butter
- Aisle Milk, Eggs, Other Dairy Qty. 4 table spoons
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Garlic
- Aisle Produce Qty. 4 cloves
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Olive oil
- Aisle Oil, Vinegar, Salad Dressing Qty. 2 table spoons
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Salt
- Aisle Spices and Seasonings Qty. 0.5 teaspoons