Lederstub'n
Regional - modern - Bavarian- Heute geöffnetBerchtesgaden
In the middle of the pedestrian zone in the historic center of Berchtesgaden, Marko Lauterbach and Beni Rasp spoil their guests in the Lederstub'n with regional, modern Bavarian cuisine.
In the middle of the pedestrian zone in the historic center of Berchtesgaden, Marko Lauterbach and Beni Rasp spoil their guests in the Lederstub'n with regional, modern Bavarian cuisine.
As regional as possible
The Lederstub'n has a small menu and changing daily specials. All dishes at the Lederstub'n are characterized by modern interpretations and combinations of classic ingredients. Berchtesgaden beef is combined with horseradish, apple and cabbage in a "Gschlamperten" burger, while the vegan version uses tofu from Bavaria instead of beef from Berchtesgaden. The trout comes from Bischofswiesen from the Resch fish farm, is seared on the skin and served with a lukewarm potato and radicchio salad. As regional as possible is the credo. Not only for the food. The drinks are also sourced locally wherever possible. For example, the organic Alpine lemonade from Stadler and the teas from Bioteaque, the tea manufacturer from Chiemgau.
Incidentally, the restaurant is called Lederstub'n because it is located below Franz Stangassinger's lederhosen workshop. The lederhosen maker has also immortalized himself in the Lederstub'n. He has covered a bench at the back with deer skin.
The Lederstub'n is a National Park Berchtesgaden partner.
