4Eck – Restaurant Garmisch-Partenkirchen

The 4Eck is a cosmopolitan casual lifestyle & fine dining restaurant on two floors in Garmisch-Partenkirchen and values ​​a cozy living room atmosphere. In summer, the “secret garden” surprises our guests with a mountain view behind the house, which turns into a small magic forest in winter. Our menu is cosmopolitan, seasonal, fresh, sometimes vegetarian or vegan, always surprisingly different. Sustainability is a major topic for us in all areas. Recycling, upcycling, avoiding waste, avoiding plastic wherever it is possible, to name just a few. We’re certainly not perfect, but we do our best. The 4Eck kitchen crew prefers shopping at local farms, from farmers or fishermen in the Zugspitze region or at the weekly market in Garmisch. The ground floor with the open kitchen is mostly lively and there is a lot to see, if you are looking for more peace or would like to enjoy a romantic dinner for two, we recommend choosing room KARO on the first floor. 4Ecks menu changes frequently and always offers new culinary surprises, depending on the market and the season. Each guest can put together the menu of their choice from the various individual components. The cuisine of the 4Eck restaurant in Garmisch-Partenkirchen is constantly being recreated and, as many guests tell us, is simply different, sometimes cheeky, fresh, innovative – but always processed sustainably and cleanly. We´re looking forward to welcome you to our living room, which feels like home!

Most 4Eck guests already know that there is a “secret” behind the house from May to September: Relax in the 4Eck “secret garden”, away from the daily trouble in the pedestrian zone on the patio with view to the mountains, listen to the idyllic church bells of St. Martin while enjoying an excellent dinner.

TEAMWORK is very important at 4Eck. Especially in a small restaurant like our 4Eck is, there is no room for elbows (in the truest sense of the word). Things are simply better together, we’ve all learned that over the years, and what one person can’t do or doesn’t like, the other person might love. Everyone has their strengths and weaknesses and only if we help each other can we offer our guests the best possible experience: delicious food, exciting cocktails, selected wines and warm service in a beautiful ambience. Our core team is supported by many temporary workers, pupils, students, kitchen helpers – here we would like to introduce the heart of the 4Eck combined with a big thank you to each and every one of them, but especially to our temporary chef Marcel, who has been with the 4Eck almost since day one the rod holds. One team, one dream!

Yannick Fehren, a native of Mainz, is 4Ecks head chef since April 2025. After graduating from high school, the now 34-year-old was drawn directly to the restaurant industry. Not despite his parents’ years of self-employment – ​​but precisely because of it. Yannick grew up with it, and from an early age he decided to run his own business. After successfully completing his apprenticeship as a chef at the Steigenberger “Connection” at Frankfurt Airport and at the Bergiusschule, he continued his career at Kempinski before spending some time supporting the family business, expanding his experience in large-scale catering, logistics, and the catering sector here and at another company in Frankfurt. Eventually, his path led him to Garmisch-Partenkirchen, where he first discovered hearty Bavarian cuisine before moving into fine dining with Johannes Wäger’s team as a junior sous chef at the Werdenfelserei. When a new addition to the family was announced, Yannick moved up to the highest position and took over as sous chef at the Panorama Restaurant on the Zugspitze. Along the way, Yannick Fehren also completed the trainer test and an F&B management qualification. He has now arrived at 4Eck, which he intends to take over in the long term. He shares the philosophy of sustainability and regionality with the current owners, Uschi and Kerstin, who will likely give the 4Eck in his hands by the end of 2028, and is delighted to have his own space and area for his creativity, which he has primarily used in his private life in recent years. A team player who enjoys spending his free time with his family, his diligence, determination and, of course, his wealth of ideas are what benefit him. If Yannick is not cooking, he loves to play tennis, biking and nature excursions with his family. 

Andi has been part of the 4Eck team since 2024, although he supported us as a part-time employee before that. He comes from Penzberg and completed his chef’s apprenticeship – after various introductory internships – at the Hotel & Landgasthof Osterseen in Iffeldorf, where he was hired after graduating in the summer of 2024 and still occasionally helps out there. Initially, his goal was to learn something new – today, we learn a lot from him too. Andi is always searching: discovering new culinary styles, working with ingredients he’s never encountered before, constantly finding new ways to utilize a product completely, and developing flavor combinations that are almost explosive. He doesn’t know the meaning of stagnation and surprises us almost daily with his talent. 4Eck is his first stop after his apprenticeship, but certainly not his last. We are convinced he will go far, given his determination, quick grasp of concepts, and incredible creativity, along with his refined palate. But first of all, we are delighted that Andi will continue to be part of the Kitchen Crew – and since 2026 as Sous Chef. His special passion are sauces – guests are asking so often if they are allowed to lick the plate that we are thinking of purchasing special cutlery for this ;). Andi spends his leisure time mostly outdoors, fishing, hiking and searching for new herbs, blossoms and berries to work with. His sister is an author, writing criminal books with food background. The siblings sometimes work together in the 4Eck kitchen to make the reality check for a new book. 

Akram has been 4Eck’s first apprentice since December 2025. He comes from Morocco and one summer day in 2025 showed up at our door saying he simply wanted to watch and learn how to cook in such a fantastic kitchen. He was already training to be a chef at another establishment, but he wanted to learn more than just “rolling dumplings.” While you can certainly learn something by watching, you don’t forget what you create with your own hands so easily. So, we initially hired Akram as a part-time employee, and he came to us every Monday after vocational school. Punctual as clockwork, hardworking, and eager to learn. Finally, in November, he plucked up the courage to ask if we had a place for him on the team. Who could say no to that? Since Yannick, Kerstin, and Uschi all have instructor certifications—and Andi is currently preparing for his—the application to the Chamber of Industry and Commerce wasn’t a major hurdle. And we haven’t regretted the decision. Akram is now part of the 4Eck family and we are happy to accompany him through his training.

The core service team consists of owners Uschi Glas and Kerstin Schumann Ishizuka and – since 2026 – service manager Roland Nelskamp. The three are supported by a fantastic team of part-time staff: Chiara, Melina, Florian, Christoph and Anna-Lena are a tremendous help, dedicated and wholeheartedly pampering 4Eck’s guests. Kerstin is a willing supporter in the 4Eck kitchen. As a certified hotel manager she already had her own restaurant on Lake Chiemsee in the past, where she cooked alone for her guests. Cooking is Kerstin’s passion, you can tell that, but above all you can taste it. She often stands in the kitchen at night after service and conjures up something delicious for the team. Kerstin says about herself that of course she lacks practice, especially in this very fine dining kitchen, but the kitchen crew is grateful for such a reliable “kitchen helper” who, thanks to her excellent taste, is often the tip of the scales when it comes to finishing the dishes. Kerstin is also very active in sports in her leisure time; ski touring, stand-up paddling and cross-country skiing are among her hobbies. Kerst was already a passionate hostess at Heinz Winkler’s in Aschau, before she moved from Chiemgau to Munich as hotel director, before finally moving to Garmisch-Partenkirchen to be with her husband and founding the 4Eck with Uschi. Uschi, born and raised in Garmisch-Partenkirchen, also runs her own businesses, a wedding planner agency and the fabolous Horsebox Bar, a mobile event bar housed in a horse trailer. This likely explains her particular passion for the bar. Since she can’t drink alcohol, she’s especially enthusiastic about mocktails. Born and raised in Garmisch-Partenkirchen, she loves discovering new places. Whenever she founds the time – rare enough – she nestles with a good book and one of her cats in a cosy corner. Also, she loves having dinner with her husband and good friends.