Gstadt am Chiemsee: Steghouse inspires with Bavarian-American flair!

Gstadt am Chiemsee: Steghouse inspires with Bavarian-American flair!

Gstadt am Chiemsee, Deutschland - in Gstadt on Lake Chiemsee, the Steghouse under the direction of Oliver von Carnap has developed into a sought -after address in the catering trade. The experienced restaurateur, who has been working in the industry for over 30 years, has been leading the restaurant that offers a merged kitchen of modern Bavarian food and American barbecue. With more than 200 places, an inviting bar area and a picturesque terrace on the lake shore, the Steghouse attracts numerous guests.

The culinary concept not only includes first -class pieces of meat, the so -called prime cuts, but also local specialties as well as vegetarian and vegan options. Carnap originally had the idea of ​​opening a bar club restaurant in Sardinia, but finally he chose Gstadt am Chiemsee, supported by HF-Gastro and the Hofbräuhaus Traunstein.

The Steghouse as an event location

The Steghouse has also established itself as an event location and offers a varied program. The highlights include events such as open-air cinema, live music and tasting menus. A special feature is the "BBQ-Thursday", in which front cooking is offered on the terrace. On May 31, Santax, finalist at The Voice of Spain, performs together with DJ Manuel Nöth. Another musical highlight is on June 14th when Stanley Siband from Cape Town appears in the Steghouse.

Although the restaurant is flourishing, the Steghouse is currently looking for reinforcements for his team. The company is looking for chefs, service staff as well as career changers and office workers, especially in accounting. Team members describe the work environment as pleasant and collegial.

catering trends 2025

The development of the Steghouse falls into a context that is characterized by the new catering trends in 2025. According to analyzes of Hoga-professional, digitization and technological innovations play a crucial role. The focus is on contactless order and payment systems, AI-based menu planning as well as automated processes in kitchen and service.

In addition, interest in functional food, vegetable protein sources and the revival of traditional preparation methods is growing. Sustainability also becomes the core principle, whereby regional ingredients, intelligent portioning to reduce food waste and innovative recycling solutions are central topics.

experience catering is another important feature of the coming years. The demanding guests want holistic culinary experiences, interactive menus and an authentic atmosphere that combines both local and global influences. Successful restaurateurs integrate these trends into their concepts in order to meet the steadily increasing expectations of customers.

The Steghouse in Gstadt on Lake Chiemsee shows how creativity and adaptability, innovative gastronomic concepts that are both regionally rooted and meet the pulse of the times.