The story
At Solo Du, located within the Kulturhof Stanggass in Bischofswiesen, the philosophy is clear: take the finest ingredients and let them speak. Chef Zsolt Fodor, whose career includes stints at the Michelin-starred Restaurant Ikarus in Salzburg and Alois Dallmayr in Munich, brings that ethos to life in an intimate former greenhouse with direct views of the Watzmann mountain.
The restaurant has held a Michelin star since 2023, a recognition for its “high quality cooking” that the team has successfully defended. Fodor’s modern cuisine weaves Hungarian influences into a distinctly personal style. The result is a menu that feels both grounded in the Alpine region and quietly inventive.
Dinner is a single, carefully composed affair: a six- or eight-course tasting menu that changes with the seasons. One recent menu opened with a "Kräuter Garten" (herb garden) of yeast flakes, quail egg, and fresh cheese, then moved through a celery dish with Perigord truffle and walnut, to scallop with cauliflower and brown butter. A highlight is the Mangalica pork taco with fermented vegetables, followed by venison with carrots, lingonberries, and black walnuts. A vegetarian version runs in parallel, featuring dry-aged beetroot and a miso espuma. The wine pairing, selected by the in-house sommelier, is designed to complement each course precisely.
Sustainability is woven into the operation. The kitchen prioritises fresh produce from the estate’s own garden and local suppliers, with a focus on seasonal, organic ingredients. The setting, part of the larger Kulturhof project, is built with renewable materials and a regenerative energy concept, reflecting a commitment that extends beyond the plate.
Solo Du is open Tuesday through Saturday, with seating beginning at 18:00. It is a destination for those who appreciate cooking that is reduced to its essence – and executed with precision.
Recognition
Ambience
Details
History
High quality cooking
Wood-paneled dining room with four tables and a creative eight-course dinner including amuse-bouches and petit fours. Chef Zsolt Fodor delights his guests with halibut, lobster ravioli, and more!
At the gourmet restaurant "Solo DU", emphasis is placed on regional sourcing from within a radius of less than 75 kilometers, particularly for fruits, vegetables, fish, and dairy products. Some fruits and vegetables are also cultivated on-site, and four in-house beehives supply honey. The facility's electricity is supplied entirely by renewable energy. A 650-square-meter photovoltaic array supports this effort and also provides a portion of the necessary heating energy, which is otherwise generated by a combined heat and power plant. Employees enjoy family-friendly working hours, above-industry-standard salaries, and a minimum of 30 days of annual leave.
Concept Gourmet restaurant at Hotel Stanggass with a cultural center and event spaces. Two menus (one vegetarian) offered in 6 to 8 courses. Culinary Style Executive Chef Zsolt Fodor creatively adapts local produce with Mediterranean and Asian influences in a fusion style: trout from Stanggass, for instance, is served with river crayfish, tortellini, pumpkin, and dashi; kohlrabi is presented as a taco with sturgeon caviar, pear, apple, and plum-wasabi; Mangalica pork yakitori accompanies savoy cabbage and spicy white lardo bacon. The vegetarian alternative features raviolo with chanterelles, feta, and figs. Wine Sommelier Martin Bielik has assembled a wine list of 120 selections, emphasizing producers from Germany, Austria, and France. Atmosphere Wood-paneled walls, modern upholstered chairs, and the seasonal cuisine complement the unique location in the Berchtesgaden Alps. Verdict A thrilling gastronomic journey where the region is constantly rediscovered.
Location
Facebook
Instagram