"General/Ambiente The restaurant “Hofwirth zur Post” in Alt Marquartstein at the feet of the castle is one of the oldest inns in Chiemgau and was already in the 11th century. century mentioned. The composer Richard Strauss, who is in the nearby castle cap. September 1894 his Pauline married, spent many summers in Marquartstein and lived and fed in the Hofwirth. The historic building was restored in 1998 by the current operators, the Gastronomen couple Doris and Werner Hartmann with a lot of love and expertise. The building with „Alpenbarockfassade“ and beautiful Lüftelmalerei looks very inviting from the outside and this impression is also continued in the lovingly cosy guest rooms. In beautiful weather, we were looking for a nice lassy place in the beer garden of the property under an inviting chestnut tree. The Chef Werner Hartmann cooks Bavarian, Austrian and Mediterranean dishes in the Hofwirth. It is based on sustainability, the ingredients are mainly from the region, wild from the local hunter, dam deer from the Ribeaupierre farm and fish supplies a Chiemsee fisherman. Our choice Fresh asparagus with angling, potatoes and sauce Hollandaise at €20.00 Wiener Schnitzel vom Kalb mit Preiselbeeren, Bratkartoffeln und Salat at €15.90 The salad can be put together on a salad buffet. I had the asparagus dish and could save me the walk to the buffet, I'm not a friend of buffets. And let me serve a finished salad mix. The dishes were served like the drinks after a pleasant waiting period by the friendly attentive waitress in the Dirndl. Rating: the ingredients of the dishes were fresh, tasty prepared and sufficiently portioned. 5 asparagus sticks of the larger variety were perfectly cooked, nicely tender and still bite-resistant, wonderfully aromatic with a tasty sauce served separately in small sauces Hollandaise, also fine salt potatoes and without complaint this with approx. 180gr not extra luxuriantly dimensioned steak, but an absolutely well selected anuslende, perfectly a point medium roasted with beautiful roasted aromas, butterfly and juicy. According to his assessment, the Wiener Schnitzel of my companion was very great. Fine calf carving, nicely sparsely tapped and folded by a spicy panad, only loosely enveloped skillfully golden brown baked. There was nothing to be put on the side dishes, delicious fried potato slices and crisp side salad from the buffet. Conclusion: good cuisine in a historic setting"
