Orangerie
Bavarian and Mediterranean cooking beneath a glass roof, among potted orange and lemon trees.
Orangerie
The Orangerie fills the courtyard of the palais, beneath a roof of glass and wrought iron. Potted orange and lemon trees stand among round tables laid with white linen and silver; the light changes with the hours, clear at breakfast, golden at lunch, candlelit in the evening.
The cooking is Bavarian and Mediterranean at once, and follows the seasons. Produce comes from Bavarian suppliers: fish from the lakes, meat from the pastures, vegetables, mountain cheeses. House classics, from Wiener Schnitzel to Schweinebraten, share the menu with lighter dishes such as char crudo or ricotta ravioli.
For a quieter evening, ask for the chef’s table in front of the open kitchen, or for the vaulted cellar. In summer, lunch and dinner are also served outdoors, under the lime trees.
Opening hours
- Breakfast
- Daily, 07:00–10:30
- Lunch
- Tuesday to Saturday, 12:00–14:30
- Dinner
- Monday to Saturday, 18:30–22:30
- Sunday brunch
- Sunday, 11:00–15:00
Good to know
- Cuisine
- Bavarian and Mediterranean, built on seasonal produce
- Dress code
- Smart elegant
- Reservations
- Recommended, especially for dinner and Sunday brunch
- Private dining
- Chef’s table and vaulted cellar, on request
Produce from Bavaria
Fish from the lakes, meat from the pastures, vegetables and cheeses come from regional producers and follow the seasons.
The chef’s table
A long walnut table in front of the open kitchen, close to the work of the kitchen team.
Vaulted cellar
A brick-vaulted room with bottles along the walls and wrought-iron candelabra, for private dinners by candlelight.
Terrace under the lime trees
In summer service moves into the garden: round tables, lights strung through the branches and the ivory façade of the palais.
The chef’s table
A long walnut table laid with white linen, candles and gold-rimmed plates, set before the open kitchen. From here guests watch the team at work, between copper pots and polished steel, and eat a menu shaped by the day’s market. The table is reserved for small parties, with wines chosen for each course: a long evening, set to the pace of the kitchen.
The vaulted cellar
Beneath the palais lies a vaulted cellar of old brick, its walls lined with bottles in wooden racks. Dinner is by candlelight, among wrought-iron candelabra and crystal decanters, at a table laid for a small party. The menu is agreed with the kitchen in advance and the sommelier chooses the wines; the room is kept for private dinners and celebrations.
The terrace under the lime trees
In the warm months service moves into the garden, beneath the old lime trees. Round tables with white linen, wicker chairs with blue cushions, lights strung through the branches and, behind them, the ivory façade of the palais with its arched windows. It suits a long lunch, or a dinner that begins in the golden light of the evening.
The menu
The menu follows the seasons and moves between Bavarian classics and Mediterranean dishes. Symbols mark vegetarian, vegan and gluten-free dishes; the team will gladly advise on any allergy. Prices in euro, VAT included.
Reserve a table
Tell us the date, time and number of guests: we confirm your table within a few hours.
From 15:00, your room is ready
Choose your dates and, if you wish, your room number. Payment is made at the hotel, and until 72 hours before arrival you may change your mind at no charge.
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