Xaver Restaurant
Bavarian cooking in wood-panelled parlours that have been here for generations. Tuesday to Sunday, closed on Mondays.
An inn for the village, not just for hotel guests. 120 seats inside, 80 on the terrace, 200 in the beer garden under the old chestnut tree. And a bar that does not close with the kitchen.
Bavarian, without the kitsch.
What happens in the kitchen, and where it comes from.
The Xaver is the Terofal’s Wirtshaus, the traditional Bavarian village inn. It sits on the ground floor, in Stuben, wood-panelled parlours that have looked this way for generations. When the house was renovated in 2025 they were restored, not replaced. The difference matters: when you walk in, you should find a real inn, not someone’s idea of one.
The Stuben are the heart of the house. Wood panelling, low ceilings, benches along the walls. In the 2025 renovation they were restored under heritage protection, not replaced. If you wonder why an inn looks like this: in old Bavaria, a Tafernwirt was an innkeeper with the right to put up guests and host weddings. These are the rooms for it, and they have served the same purpose for centuries.
The menu is Bavarian cooking, done properly. Roast pork neck with crackling from Bavarian free-range pigs, schnitzel cut from the topside, Käsespätzle (cheese noodles) with mountain cheese and crispy onions. Alongside them, dishes that go beyond the expected: sliced beef sirloin on rocket, grilled goat’s cheese with couscous, a vegan potato and vegetable curry with chickpeas.
The menu follows the seasons, not fashion. Some things stay all year because they are good all year: the roast pork with crackling, the Käsespätzle, the schnitzel from the topside. Others come and go with what is available. Asparagus in spring, mushrooms in autumn, game when there is game.
A kitchen that knows its suppliers.
Head chef Tobias Krüger cooks Bavarian food with whatever the season brings.
From the lake
Char and trout come from the Schliersee fishery and are named on the menu.
From the butcher and baker
Meat and Weißwürste from Holnburger in Miesbach, bread from two bakeries in Schliersee.
Something new every day
Next to the menu there is always a specials board that changes almost daily, seasonal and local.
Inn classics
Roast pork with crackling from Bavarian free-range pigs, schnitzel from the topside, Käsespätzle with mountain cheese.
Brotzeit
Weißwürste from Holnburger, sausage salad, goulash soup and our homemade Terofal-Bazi cheese spread.
From the grill
Beef sirloin, Zwiebelrostbraten, pepper steak. Vegetarian: grilled goat’s cheese.
Four places under one roof.
Stube, terrace, bar and beer garden. The same kitchen, four very different evenings.
120seats inside, in the Stuben and the bar
80seats on the terrace, facing the mountains
200seats in the beer garden, all with table service
48dishes on the menu, plus the specials board
The Stuben
Four parlours on the ground floor, two old and two new. The Alte Stube and the Jägerstube keep the historic inn atmosphere, wood-panelled and unchanged in character for generations; in the Jägerstube you can also have breakfast with your dog. The newly refurbished Kaminstube and the Theaterstüberl are modern and comfortable. Together with the bar there are 120 seats inside. In the old Stuben it is snug, warm and lively, the way a Bavarian inn should be.
The terrace
In fine weather the best seat in the house. Eighty seats, sunshine, a view of the mountains and the full menu, not a cut-down summer selection.
The Xaver Bar
Cocktails, long drinks and wine, with finger food that is sometimes Bavarian, sometimes Mediterranean, if you order it in advance. Coffee comes from a proper espresso machine. The bar does not close with the kitchen, but out of consideration for our hotel guests we aim to close by midnight.
The beer garden
Right in front of the house, in the shade of an old chestnut tree, with the same menu as inside, from a Brotzeit with freshly made Obazda (a Bavarian cheese spread) and pretzels to char from the lake. On tap: Hopf from Miesbach and Tegernseer. Open in good weather.
The menu.
48 dishes, all there to read, with every price. No PDF to download first.
Main courses cost between €13.50 and €31.50. Many dishes come in two sizes, small and large, so you can eat lightly without switching to the Brotzeit menu of cold platters. Children up to twelve have their own menu, from Spätzle to potato pancakes to breaded schnitzel, all between €4.50 and €9.80.
Many dishes come in two sizes. It sounds like a small thing, but it changes how you eat: you can have a starter and still manage a main course, or just something light without switching to the Brotzeit menu. If you come in after a hike and are not sure how hungry you are, that is more useful than any recommendation.
Beef sirloin, Zwiebelrostbraten (sirloin steak with onions) and a grilled pepper steak are on the menu all year, and other cuts change on the specials board. One menu covers every area, by the way: in the beer garden you order the same as in the Stube. If you want to be sure of a table, book: on Friday and Saturday evenings the Stuben are full, and full of locals, which is the best reference an inn can have.
Vegetarian and vegan are not an afterthought here. The Käsespätzle with mountain cheese and crispy onions are among the most ordered dishes in the house, the pretzel dumpling carpaccio comes without bacon if you like, and the potato and vegetable curry with chickpeas is vegan throughout. For dessert, the sorbets are vegan; the farm ice cream is not.
From Brotzeit to main courses and salads, all the way to dessert with homemade toffee liqueur. The menu changes with the seasons; you will always find the current version here, with a short English description of every dish.
Evenings at the Xaver.
Where it comes from.
Everyone says "local". That is why we name the producers.
The fish comes from the lake outside the door. The Schliersee fishery supplies our char and trout, and we say so on the menu because it is true. The meat comes from Fleischwaren Holnburger in Miesbach, and so do the Weißwürste, the Bavarian white sausages. Bread and pretzels come from two bakeries in Schliersee. In all, we work with eighteen local businesses.
Next to the menu there is a specials board, new almost every day, with whatever the season and our suppliers have to offer. And if you are only dropping in for a drink, you sit in the Xaver Bar, which does not close with the kitchen but, out of consideration for our hotel guests, aims to close by midnight.
- Bäckerei Fritz Zanger
- Bread and pastries, Schliersee
- Bäckerei Jakob Gritscher
- Bread and pastries, Schliersee
- Fischerei Schliersee
- Fish, char and trout, Schliersee
- Fleischwaren Holnburger
- Meat and sausages, Miesbach
- Fruchthalle Hausham
- Fruit and vegetables, Hausham
- Weißbierbrauerei Hopf
- Beer, Miesbach
- Brauhaus Tegernsee
- Beer, Tegernsee
- Kaffeerösterei Rafaels
- Coffee, Hausham
- DeLong Genuss und Leben
- Tea, Bruckmühl
- Lantenhammer
- Spirits, Hausham
- Slyrs
- Whisky, Schliersee
- Destillerie Hoermann
- Spirits, Schliersee
- Bockfieber
- Spirits, Schliersee
Hours and bookings.
closedMonday
5 pm to 10 pmTuesday to Thursday
11:30 am to 10 pmFriday to Sunday and public holidays
We are closed on Mondays. We open Tuesday to Thursday from 5 pm, Friday to Sunday and public holidays from 11:30 am. The kitchen takes orders until 9 pm. The restaurant, bar and beer garden all keep the same hours.
- Kitchen
- daily until 9 pm
- Bar
- until around midnight, terrace until 10 pm
- Beer garden
- April to November, in good weather, during restaurant opening hours
- Breakfast
- daily 7:30 am to 10 am, €25 per person for visitors
- Booking
- online, same day until 4:30 pm, then by phone
- Phone
- +49 8026 92921-0
Frequently asked questions.
Do I need to book a table?
At weekends and on public holidays we strongly recommend it; during the week you will usually find a table without one. You can book online through our reservation system. Same-day bookings are possible online until 4:30 pm; after that, please call us on +49 8026 92921-0.
When are you open?
We are closed on Mondays. We are open Tuesday to Thursday from 5 pm to 10 pm, Friday to Sunday and public holidays from 11:30 am to 10 pm. The kitchen takes orders until 9 pm. The bar stays open later, until around midnight out of consideration for our hotel guests; the terrace closes at 10 pm. The restaurant, bar and beer garden all keep the same hours.
Can I eat here if I am not staying at the hotel?
Of course. The Xaver is the village inn, not just a dining room for hotel guests. The same goes for breakfast: you can book the buffet as a visitor for €25 per person; children up to six eat free, and from seven to thirteen it is €15. Please book by the evening before.
Do you have vegetarian and vegan dishes?
Yes. The menu includes homemade Käsespätzle (cheese noodles), grilled goat’s cheese with couscous salad and a vegan potato and vegetable curry with chickpeas. The pretzel dumpling carpaccio is also available vegetarian. For dessert, the sorbets are vegan.
Where do your ingredients come from?
From the region, and we name the producers. Char and trout come from the Schliersee fishery, meat and sausages from Fleischwaren Holnburger in Miesbach, bread from two bakeries in Schliersee. In the beer garden, Hopf from Miesbach and Tegernseer are on tap. In all, we work with eighteen local businesses.
Do you have an allergen menu?
If you have questions about allergens or intolerances, we are happy to hand you our detailed menu. Just ask, our team will help.
Are dogs allowed?
Dogs are welcome in the restaurant. They cannot come into the breakfast room with the buffet, but you can have breakfast with your dog in the Jägerstube instead. We are glad to put down a water bowl.
Do you serve steaks?
The regular menu has sliced beef sirloin (Bistecca), Zwiebelrostbraten (sirloin steak with onions) and a grilled pepper steak all year round. Other cuts come and go on the daily specials, and in the quieter season there is now and then a separate steak menu.
Read on
- The full menu
Every dish with its price, from the Brotzeit to dessert.
- The Xaver bar
Cocktails, wine and regional spirits, open after the kitchen closes until around midnight.
- The beer garden
200 seats with table service under the old chestnut tree, Hopf and Tegernseer on tap.
- Breakfast, also without a room
A buffet with fresh pretzels and eggs from the kitchen, €25 for outside guests.
- Ute and Markus Leitner
Who runs the house and what belongs to it.
We will keep a table for you.
At weekends we recommend booking. Same-day bookings are possible online until 4:30 pm; after that, please give us a call.