Joseph Nau's parlour turns 20

GARMISCH-PARTENKIRCHEN. From the kitchen party to mark the opening of the new kitchen to the Michelin BIB-Gourmand award for five years in a row, five trainees in the kitchen and the Michelin recommendation for 2024: an incredible amount has happened at Joseph Naus Stub'n at the Hotel Zugspitze in Garmisch-Partenkirchen over the past 20 years. But one thing has always remained the same: "As a business with deep ties to the region, we have lived the philosophy of an authentic host with all our heart for many years," explains head chef Georg Strohmeyer. On board since 2016, he and his team serve creatively staged, imaginative yet down-to-earth dishes made from the best that the region and its nature have to offer. "We cook home-style, with a selection of Bavarian dishes and a touch of gourmet. Our focus is on flavour. We cook what we also like - accompanied by a good selection of wines." The concept is a hit. In recent years, the Joseph Naus Stub'n has also managed to attract many locals as restaurant guests.

Anniversary menu in July serves the best of the region

To mark the anniversary of the Joseph Naus Stub'n, the Hotel Zugspitze is conjuring up a special 5-course menu throughout July, with many regional ingredients including a glass of Raumland sparkling wine. The menu includes tartare of Uffingen veal and Tyrolean prawns, lake trout from Walchensee, fillet of Esterberg beef, summer truffles and blackcurrant meringue. The restaurant is open daily from 6 pm to 8.30 pm.