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Whitefish meets rhubarb

Rezept, Bayern

A recipe with the caviar among the Chiemsee fish

Whitefish meets rhubarb - a recipe with the caviar among Chiemsee fish

Sustainability, seasonality, regionality. For Dominik Wachter, owner and chef de cuisine of the Wachter Foodbar, these are more than just buzzwords. The ingredients for his culinary creations all come from the beautiful region of his home, Prien am Chiemsee. Where does the Michelin-starred chef go when he is looking for an exquisite edible fish? The answer is obvious. To Lake Chiemsee itself, of course. Germany's third-largest inland body of water is known for its variety of exquisite edible fish. The caviar among the Chiemsee fish is the whitefish. The Chiemsee whitefish is one of the lesser-known freshwater fish in the region and belongs to the genus Coregonus. It is related to the trout and is also known to fish lovers as whitefish, vendace or houting. The whitefish impresses with its light-coloured, aromatic meat and slightly nutty, mild flavour. But even the noblest fish needs a connoisseur and expert to combine it into an even nobler menu. So we asked the Michelin-starred chef, who has also been awarded a Michelin star in 2024, for an exclusive recipe. Dominik Wachter's answer reflects his culinary skills. It was on point and reads "Renke meets rhubarb". Wachter combines the mild flavour of whitefish with the acidity of rhubarb to create a unique taste experience. Gourmets and fish lovers now have two options. They can enjoy the exclusive menu prepared by the professional chef at Wachter's food bar. Or they can try to emulate the professional's skills as an amateur chef.

Enjoy cooking and bon appétit with a unique recipe from Prien am Chiemsee.

Ceviche - Chiemsee whitefish | rhubarb | ginger


  • 4 fresh fillets of whitefish

For the leche de tigre:

  • Cuts of whitefish (without bones)
  • 3 stalks of rhubarb
  • 1 stalk of lemongrass
  • 30g ginger
  • 100g red onion
  • 3 pieces of kaffir lime leaves
  • approx. 15g salt
  • 7g fermented chilli paste (alternatively fresh chilli to taste) - mix chilli and ginger 1:1 with 3% salt to a paste and ferment for at least 3 months
  • 250ml fermented rhubarb stock (alternatively: 250ml water) - Cover the rhubarb peel and sections in a sterile jar with a 3.5% brine and ferment at room temperature for approx. 3 weeks

For the ginger emulsion:

  • 150g egg white
  • 150g natural yoghurt
  • 60g ginger (finely grated)
  • 300ml neutral oil
  • Salt, lime juice
  • To garnish:
  • Fresh mint
  • Fresh coriander (optional)
  • Red onion
  • Raw rhubarb (peeled and cut into thin strips, then placed in ice water)
  • Olive oil
  • Fresh chilli


  1. Fillet the fresh whitefish and remove the bones and skin. Cut the whitefish fillets into cubes and chill.
  2. For the leche de tigre (marinade): puree all the ingredients and strain through a fine sieve. Marinate the cubes of whitefish in half of this marinade in the fridge for approx. 15 minutes
  3. The other half of the marinade can be thickened slightly with a little xanthan gum (not absolutely necessary), add good olive oil and set aside.
  4. For the ginger emulsion: Blend all the ingredients - except the oil - until smooth. Then slowly emulsify the oil until you have a mayonnaise-like consistency. Pour the finished emulsion into a squeeze bottle.
  5. Remove the marinated cubes of whitefish from the stock and place in a deep plate.
  6. Garnish the ceviche with the raw rhubarb curled in ice water, fresh herbs and raw red onion rings. Finally, pour over the slightly thickened leche de tigre and stir in the olive oil.
  7. Serve and enjoy your homemade ceviche!

Dominik Wachter, born on 12 June 1988 in Rimsting, is a star chef with culinary passion and vision. His gastronomic journey began in Prien, where he realised his dreams and ambitions in the world of haute cuisine. His path began with an apprenticeship at Thomas Mühlberger, a renowned institution, from 2009 to 2012. Thomas Mühlberger himself held a star for 23 years, with a brief interruption, and worked at Eckart Witzigmann's Aubergine restaurant at the time. After taking over the position of head chef, he shaped the culinary landscape with his skills from 2013 to 2020. As the highlight of his career, he transformed the cookery school into the innovative Wachter Foodbar in 2021, which celebrated its grand opening in October of the same year. Dominik's personal background reflects his culinary genius, which was discovered at a young age during his school years. His interpretation of regional cuisine is characterised by a mix of regional and intercultural influences that he absorbed while travelling - particularly from Asia. With his consistent pursuit of quality and innovation, Dominik Wachter has not only won the admiration of locals, but has also impressed renowned critics. His creative approach to regional cuisine and the first-class service in the Wachter Foodbar have deservedly earned him a coveted Michelin star two years in a row.

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Dominik Wachter

image of Dominik Wachter

Chef de Cuisine

Wachter Foodbar in Prien