This is where chef, Stefan Kappel, and his team are responsible for the gastronomical well-being of the guests. Their concept is internationally-flavoured Bavarian cuisine.
The restaurant was named after the hotel’s first owner Caspar Bader. Under his management, the former inn was extended to become the Palace Hotel around 1890 when the current design of the building came into being. The Casper B. thus combines the tradition of the Grand Hotel Sonnenbichl with 21st century modernity.
In order to achieve a design-related symbiosis between historic flair and modern furnishings, the former Blue Salon was completely renovated. Fresh yet classical, the Caspar B. shines in new splendour. The interior is noticeable for its restraint and harmonises outstandingly with the bright parquet flooring and the original structural elements of the restaurant. The room is characterised by warm pastel tones and offers a gentle contrast to the blue flouncy curtains on the windows. Inside the Caspar B. a snow-white grand piano competes with the breath-taking alpine view outside the windows as an eye-catcher.
Each of the windows of the Grand Hotel Sonnenbichl has a unique view to the alpine panorama. The highlight is of course the direct view to the Zugspitze, but the rest of the surrounding area and landscape is just as stunning. With such a view, guests can enjoy the excellent cuisine all the more.
Chef Stefan Kappel and his team offer varied and creative regional cuisine all year round. After completing his apprenticeship, the native of Marburg gained more job experience at the Hotel Suvretta-House in St. Moritz and at the Hotel Maximilian in Oberammergau. In the Caspar B., he relies on a combination of traditional Bavarian cuisine and modern, international culinary arts, thereby fitting the restaurant’s ideal perfectly.
The Caspar B. can also be hired as a location for functions and has space for festivities and dining for up to 40 people.