Aubergine Creative star cuisine in Starnberg

If you are looking for excellent cuisine in an idyllic location, the gourmet restaurant Aubergine in the Hotel Vier Jahreszeiten Starnberg is the place to be. The seasonally inspired cuisine from young chef Maximilian Moser is as creative as it is tasty - and has been awarded a Michelin star.

Curiosity, they say, is the driver of all innovation and the key to discovering the world. If you live in Munich and are open to discovering new culinary places, you should venture beyond the city limits to Starnberg, about 25 kilometres away. There, you will find not only beautiful lakeside promenades, chic yacht clubs and chilled-out beach bars but also excellent star cuisine - the only one in Upper Bavaria's Fünfseenland.

This is the Aubergine restaurant in the Hotel Vier Jahreszeiten Starnberg. The name is a reminiscence of Eckart Witzigmann's former gourmet restaurant in Munich, and has held a Michelin star since 2014.

Head chef Maximilian Moser stands for modern Bavarian-international cuisine, seasonally and regionally inspired, which testifies to the extraordinary expertise that the 37-year-old acquired at Alois Dallmayr, the Austrian organic hotel Stanglwirt and the Italian-starred restaurant Acquarello, among others.

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Whether ceviche of local char with peanut, French bouchot mussels with carrot-saffron foam or cactus ice cream with spruce shoots: The dishes at Aubergine are beautifully arranged and convince with their visual appearance as well as great sense for exciting flavour combinations.

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The wine accompaniment to the menu is also outstanding. The charming sommelière Claudia Mikschowsky serves each glass with a great deal of expertise and wit - in keeping with the restaurant's cordial but not stiff service ethos.

Guests can choose from up to eight courses, and vegetarian options are also offered. The premise of Michelin-starred chef Maximilian Moser is "less is more". The focus is on the individual ingredients and their perfect preparation - as well as variety.

Thus, the menu changes every four to six weeks and seasonal focuses are also set. In autumn, for example, the kitchen team composes dishes around lobster. In summer, there is an annual food festival and January to February are dedicated to the "Best of Aubergine" dishes of the previous year.

Therefore, a trip to Lake Starnberg is worthwhile at any time of year to experience pleasure and culinary expertise.

Nina Zeller

Author Munich