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Hotel Hambergers-Posthotel | C. Hamberger | Kirchplatz 7 | 83242 Reit im Winkl
Tel: 08640-987-0 | Fax: 08640-8448 | email:

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Restaurant Hotel Hambergers Posthotel
Around our guest on the best to spoil the current owner and its wife carried out a Top training in differently European point houses.
On their way for example were the "Erbprinz in Ettlingen", "Katzenbergs Adler-Rastatt", "Cap Estel by Monaco", "Seehotel Überfahrt- Rottach Egern", Jörg Müllers Restaurant "Nösse" at Sylt, "Nassauerhof" at Wiesbaden and so on. Our kitchen offers from failed, noble products to native ones everything which your heart desired. The highlight: Celebration on a hut - wedding on a hut.

In cosy guest areas we spoil you with our friendly service,
exquisite beverages and meals from our well-known and good kitchen.

The menu is daily changing.
Warm kitchen: 11.30 - 14,00 o'clock and 18,00 - 21:00 o'clock

As popular meeting place we recommend our Pub the "Kutscher-Bar".

Opening times: all day

We are recommended also for travel companies. Garages and parking place are next to the house.



Welcome in the Hotel Hambergers Posthotel the Bavarian Hotel Reit im winkl Delicious Bavarian culinary


Regional specialities are a high priority for many and us in oure Hotel Hambergers Posthotel Reit im Winkl and the holidaymakers to Bavaria: hearty, wholesome food, specialities,great beers and  wonderful wines . Our hardworking restaurant owners and publicans of our inns to our Hambergers restaurant and the Beergarden team nurture the state's culinary traditions whilst at the same time adding new and innovative touches.

Oure young team of the chefs has reinvented their traditional roots of Bavarian cuisine. With great finesse and drawing on their international experience these chefs have brought the age-old recipes right up into the 20st century.



World-famous Bavarian cuisine: veggy, pork lover, or fan of sweets, our culinary art has plenty to offer for everybody. Characteristic for Bavarian cuisine are meat dishes, Knödel (dumplings), Spatzen,Haxn confections of pastry and many more. The most loved and delicious will be
presented now.

Weißwurst - How do I eat it?

Traditional Bavarian white sausage made of veal, pork, onions, ginger, mace, and parsley... The mixture is stuffed in a clean pork gut skin. A true Bavarian eats his Weißwurst usually in the morning, as the saying goes that a "Weißwurst shouldn't hear the church bell's noon chime". The most interesting part starts with how to eat a Weißwurst. First of all you eat it without its skin (clean pork guts) and here the difficulty starts. Bavarians only zuzzel their Weißwürste, but there are easier ways too, which will be explained now.

You open the sausage with your knife at one end and suck the meat out of it. This way of consuming it is hard for beginners and must be
learned by heart. Strange and funny noises while sucking are inevitable but will be condoned.
Pulling away the skin:
A more discreet way of enjoying the sausage is by cutting its skin in half in the long direction and then rolling the meat out of it with your knife or fork.
Furthermore, be careful with what else you eat your Weißwurst:
There are traditional regulations in Bavaria about the served garnish to a Weißwurst. It must be a Bretzel and the sausage must be dipped into a sweet, special Weißwurst mustard. Additionally a "Weizen", Bavarian wheat beer, is served.
And don't forget, Weißwürste are eaten in the morning


The lower part of ham hocks is called Haxen in Bavaria, Eisbein in High German.
It must be cooked for a long time in the oven until the tender meat is spicy and covered with a crispy fat skin.
Served with Sauerkraut and potato dumplings it the perfect food for "da große Hunger" (...when you're very hungry)

Schweinsbraten (roast pork)

Usually eaten in Bavaria on sundays, this dish is probably the best known Bavarian food. It is from the shoulder of the pork
or the loin and gets cooked a very long time in the oven. Served with red cabbage and bread dumplings, a Schweinebraten is
a "richtigs Schmankerl" (a real delicacy). A good brown-beer sauce consummates taste.


This food originates in the Allgäu. Centuries ago poor peasants
created a meal which was not only affordable but also tasty.
The viscous dough gets rasped into boiling water. Afterwards the Spatzen are mixed with Allgäu cheese and fried onions.