Gasthof Zur Post

The story

Gasthof Zur Post Rosenheim: Three Centuries of Bavarian Hospitality

The Kitchen and Its Steward

Gasthof Zur Post in Rosenheim has served the Samerberg community since the seventeenth century, now guided by hotel owner Wolfgang Pallauf. He steps directly into the kitchen to oversee every plate, ensuring the Bavarian cuisine stays grounded in seasonal availability and straightforward technique. The menu shifts daily through rotating special plates, which keeps familiar staples alongside unexpected vegetarian preparations. This approach earned a single spoon from the Schlemmer Atlas, recognizing the property for maintaining authentic Chiemgau hospitality across generations.

Flavors and Morning Rituals

Guests frequently return for the substantial steak selection, which draws diners seeking reliable cuts prepared without unnecessary garnish. The same kitchen opens early for a sprawling breakfast spread that mirrors the broader Bavarian cuisine, featuring dairy products, freshly baked rolls, and eggs cooked to order. Whole grain cereals, organic spreads, and a dedicated fruit station round out a morning service designed for mountain visitors and locals alike. Every component arrives from known suppliers, keeping the table honest and quietly satisfying.

Spaces Built for Gathering

The dining rooms carry the weight of three centuries without feeling museum bound. The Zirbenstube preserves original wooden beams and low lighting for quiet conversation, while the adjacent Stüberl offers cleaner lines for small gatherings. Upstairs, the main hall accommodates larger celebrations with flexible seating arrangements that adapt quickly to different group sizes. An outdoor beer garden provides a shaded alternative during warmer months, completing a layout that prioritizes comfort over theatrical design.