Restaurant Vivarium

The story

Restaurant Vivarium Höslwang: Mediterranean Dining in the Chiemgau

Brigitte Buchner and the Kitchen

Brigitte Buchner has guided the kitchen at Restaurant Vivarium in Höslwang for thirty-five years, prioritizing honest cooking that leaves natural products intact. The Mediterranean influence shows through in the preparation of fresh vegetables and meats from controlled origins. The long-standing team manages the flow of service with quiet precision, ensuring guests feel welcome without intrusion. The kitchen maintains this standard across all service days, including a bistro menu on Mondays from 16:00 and take-away orders prepared with the same high expectations.

Regional Creations and Sweet Treats

Signature dishes blend Mediterranean techniques with local ingredients, featuring pork fillet coated in crushed walnuts or a savory gratin combining goat cheese with apple slices. This inventive regional cooking earned the Schlemmer Atlas a 1.5 spoon rating in 2026. Vegetarian selections emphasize seasonal produce, and dessert lovers can choose from cakes baked fresh daily in the kitchen. Seasonal events occasionally highlight wine pairings, such as tastings featuring selections from Weingut Becker alongside curated menus.

Garden Seating and Cultural Evenings

Outdoor dining extends onto a terrace and a spacious garden bordered by a boules court where guests play between courses. Interior walls display rotating exhibitions by regional artists, shifting the visual focus throughout the season. Live concerts with local musicians draw crowds on weekend evenings, reinforcing the venue's role as a social anchor near the Chiemsee. The exterior grounds gain extra activity during the summer months, when the boules court becomes the site of an annual tournament attracting diverse groups.