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Le Ciel

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+49-8652-97550
Chef Ulrich Heimann maximizes local products for his contemporary cuisine.

Cuisine
Open
Dinner Tues.-Sat.
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Le Ciel, Berchtesgaden, germany

Le Ciel Restaurant Review

: Chef Ulrich Heimann creates art on the plate at this showy, curved dining room in the lower level of the Kempinski Hotel Berchtesgaden. Inspired by a childhood peppered with herbs, local game and fresh-plucked fruit, Heimann crafts an experience to remember, using ingredients from nearby farms. Neutral-toned with backlit glass panels on walls, the dining room exudes understated elegance, a philosophy that transitions seamlessly to the plate. The chef’s tasting menu consists of a series of local delights that might include über-fresh salmon trout with barely mashed beans and artichokes with daubs of electric-green pesto. Delicately seared deer appears atop a bed of earthy chanterelles and juicy blackberries, while cream of chestnut soup --- pumped up with duck liver --- is near-ethereal when crowned with Mandarin orange foam. Of course, if you’re lucky enough to encounter any of the smoked fish from local Resch farm, do not pass it by; it doesn’t get fresher than this. Dessert, after all the richness, is appropriately light: almond “Jell-O” in a martini glass topped with tangerine sorbet and a lemon thyme tuile. When it comes to wine, 500 labels and 4,000 bottles, many local, are expertly paired by the property’s sommelier.



2017 RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.