Il Barcaiolo

The story

Il Barcaiolo in Rottach-Egern | Contemporary Italian Cooking by Lake Tegernsee

The kitchen and its chef

Stefano Romano directs the contemporary Italian cooking program at Il Barcaiolo in Rottach-Egern following his tenure at Tantris. His work earned Der Feinschmecker recognition for blending modern technique with familiar Mediterranean flavors. He keeps his home region’s Italian cooking traditions alive at the Tegernsee property across multiple seasons. The kitchen emphasizes precise plating that lets seasonal produce and quality proteins carry the flavor profile. A well-curated wine list mirrors Italy’s leading regions alongside occasional rare finds.

Signature preparations

Small plates often open the meal, beginning with two variations of vitello tonnato that contrast veal loin against yellowfin tuna sashimi. House-made Sicilian busiate pasta follows, designed specifically to hold the rich ossobuco reduction and fresh gremolata. The main course regularly highlights pan-roasted rockfish served with potato gnocchi, broccolini, and shaved bottarga. A nougat pannacotta finished with marinated quince closes the progression.

Dining space and views

Noble timber paneling and warm paint tones set a relaxed backdrop for daily Italian cooking. Large panoramic windows frame direct sightlines to the Tegernsee water. The outdoor terrace extends the seating area during warmer months while maintaining clear sightlines to the lake. Attentive staff guide guests through the evening without interrupting conversation flow.