A restaurant.
A restaurant.
The concept of the Blyb. restaurant comes from the pen of Moritz and Wolfi, the creators of the Mural and Mural Farmhouse in Munich.
For us, everything revolves around products that come mainly from the region.
We are proud of who supplies us and how they work. Also here on site at the Blyb. There are raised beds, a wood-fired pizza oven in the bakery, our own bee colonies for honey production and Barbara’s own wild herb recipes. In our restaurant we welcome you all – local and long-distance travelers, locals, day-trippers and hotel guests.
For our chef Jacques and his team, the focus is on fine craftsmanship around regional and seasonal products. The goal is to create understandable dishes at a high level.
The small, but fine menu includes fixed classics as well as changing specials based on the freshest ingredients of the current season. Vegetarian and vegan gourmets also get their money’s worth with us.
Dinner
STARTERS
Sourdough bread | Joseph Brot, ViennaWhipped hay butter | Käserei Plangger, Tyrol6
Hummus with sunflower tahini VEGANFermented pointed cabbage, parsley oil9
Dipped lettuce VEGAN | Münchner MarktgärtnerLovage, verjus onion, croutons15
Salmon trout sashimi I Fischerei Schliersee
Labneh, cucumber, smoked potato, wild garlic capers
25
IN BETWEEN
TeGyu-Beeftatar | Buchberghof, Holz Bad WiesseePreserves from last year, mustard mayo25
Brussels sprouts “Takoyaki Style” VEGANLeek onion, yeast crumble, miso16
Fish soupSalmon trout dumpling, leek, paprika oil22
MAINS
Jerusalem artichoke & green tomato VEGAN | Hannah & Fritz, WaakirchenOnion tahini, goulash stock26
Confit char | Fischerei SchlierseeGnocchi, buttermilk, fennel30
Country pork loin “Sauce Diane”Cranberry, savoy cabbage roll, Chevalier fries30
AFTER
Cheese variation | Plangger cheese dairy, TyrolYellow tomato chutney15
Rhubarb and tarragon sorbetToasted oat cream, baklava chip9
Hazelnut sponge cakeBeetroot, rice pudding, sour cherry sorbet15
MENU
THREESalmon trout sashimi
Jerusalem artichoke & green tomatoRhubarb and tarragon sorbet
55
FIVESalmon trout sashimi
Dipped lettuceJerusalem artichoke & green tomato green tomatoCheese variationRhubarb and tarragon sorbet
72
Served with an amuse-bouche and sourdough bread.
*All prices are in Euro.
Lunch
DISH OF THE DAY + WATER
14
You can find our current weekly menu with three weekly changing dishes on our Instagram channel.
Mittagszehner – The tenth lunch menu is on us!
You will receive our stamp card directly on site.
EVERGREENS
Sourdough bread with whipped alpine butter
6
Kimchi cheese toast / spicy mayo
7
Ham & cheese toast / spicy mayo
7
Colorful leaf salad / beet / roasted seeds
10
+ caramelized goat’s cheese / Blyb. Honey
15
*changing weekly menu on Instagram
DESSERT
Cake at the counter
5
The breakfast
daily 7:30–10:30 am
In our kitchen we prepare as much as possible ourselves, even for breakfast.
So our juices are freshly squeezed, the jams and vegan nut creams are homemade. Fruits that are in season. The rolls come from our favorite bakery in Gmund and the bread is freshly baked by Joseph Brot.
We source our exquisite selection of sausages and cheeses from small quality farms in Garching and Tyrol. The organic eggs from the farmer KoBi in Gmund.
Filter or barista coffee – the choice is yours. The beans come from Baruli, a small roastery from Chiemgau. The tea from Bioteaque.
Our buffet is available to our hotel guests as well as day visitors.
Breakfast can be booked when you reserve your room.
For external visitors we charge €28 per person including hot drinks. Please reserve in advance.
Öffnungszeiten
BACKHAUS.
Fr-Di 17-21 Uhr | Mi+Do Ruhetag
Geschlossen vom 1. – 16. April
RESTAURANT.
Frühstück täglich von: 7:30-10:30
Lunch: täglich von 12-14
Kaffee + Kuchen täglich ab 14
Dinner Mi-Sa 18-22
BAR.
So-Do bis 23 | Fr+Sa bis 24
HOTEL.
Check-in ab 15 | Check-out bis 11
Nur Kartenzahlung