4Eck – Restaurant in Garmisch-Partenkirchen

4ECK – das neue Restaurant in Garmisch-Partenkirchen. Die erste Frage, die uns meistens gestellt wird, ist, woher der Name kommt. Das ECK steht für ECHT COOLE KÜCHE. Aber die 4? Nun, zunächst ist es ja tatsächlich ein viereckiges Gebäude, in dem wir unsere neue Heimat gefunden haben. Und das Konzept des 4Ecks beruht auf 4 Säulen, wovon eine das Restaurant darstellt, das wiederum in sich auf vier Eckpfeilern aufbaut: Nachhaltigkeit, Achtsamkeit, Entschleunigung und Innovation. Die weiteren Standbeine neben dem Restaurant sind die Agentur von Kerstin Schumann Ishizuka „4 Consulting & Innovation“, der Hochzeitsplaner-Service von Uschi Glas „4 weddings & events“ sowie die Horsebox-Bar, eine mobile Pop-up-Bar „4 Gin & Drinks“.

Furthermore the house number here at the Klammstraße in Garmisch-Partenkirchen is the 8, which means four for each owner of the 4ECK. In the beginning of the concept planning were two friends – a chef as well as a f&B manager – involved, so everything started with 4 and we also got back to the 4 during all the time of planning our business. Even the restaurant interieur is meeting the 4 theme: the 4 elements are the basic idea of the furniture.

4Eck – Take away

During the day the 4ECK is an innovative take away and self service restaurant with some extraordinary food and drinks: seasonal, fresh, from the region, even sometimes vegan or gluten free meals, tasty sandwiches, mixed salads, sweets and snacks, slushis and smoothis without any artificial additives, home-made ice tea during the summer and in winter always a “Grandma style” made by chef Sven Karge. Sustainability is our big theme for the restaurant 4ECK here in Garmisch-Partenkirchen, also and above all for the take away packaging.

4Eck – Relaxed food pleasure in the evening

In the evening the „Take away 4ECK“ changes to a casual lifestyle restaurant in Garmisch-Partenkirchen. It is still the excellent food and creativity of chef Sven Karge, combined with selected wine, special drinks and an elegant little bar for Apero or Digestif. The menu will be small but exquisite with always new culinary surprises, depending on the market offers and season. Also a special 4ECK signature menu is offered by the chef and there will be always room for new ideas and changes. We will cook what we – and especially our guests, of course – want to, everything but standard! To bring it to the point: 4ECK food is young, fresh, cheeky and innovative but sustainable and honest.

Restaurant 4Eck is located next to the Pedestrian zone of Garmisch-Partenkirchen, Klammstraße 8. Please find parking lots behind the building.

For a dinner at the 4ECk restaurant Garmisch-Partenkirchen we highly recommend a table reservation in time!

Restaurant 4Eck is located next to the Pedestrian zone of Garmisch-Partenkirchen, Klammstraße 8. Please find parking lots behind the building.

For a dinner at the 4ECk restaurant Garmisch-Partenkirchen we highly recommend a table reservation in time!

Opening hours

Montag/Dienstag I 11:00 – 18:00 Uhr – Mittwoch bis Samstag I 11:00 – 22:00 Uhr I Sonntags  geschlossen.
Die Tagesküche schließt um 17:00 Uhr, Reservierungen für den Abend sind ab 18:30 Uhr möglich.
Über Sonder-Öffnungszeiten, zum Beispiel an Feiertagen, informieren wir Sie stets aktuell hier und in unseren Social Media Kanälen.

Am Muttertag (Sonntag, 12.05.2019) haben wir geöffnet; dafür bleibt das 4Eck am Montag, 13.05.2019 geschlossen.

Our offers

4Eck day time

Daily menu

Muttertagsmenü

Muttertag

Kräutermenü zum Muttertag – wo die Liebe wächst.

4Eck by night

Dinner menu

4Eck drinks

4Eck drinks

4Eck meeting & events

Event room KARO

„Cooking means more then just a job to me, it is pleasure, emotion and a lot of passion – to live it all with your team.“

Sven Karge learned his business as a cook at the hotel school in Dresden, Germany, and then moved to Austria for six years to train his skills in the region of Kitzbühel in various hotels and restaurants, amongst others the „Schwarzer Adler“. Then, in 2011, he went to France for one season to take a job as chef at the Panorama Restaurant La Table D´orientation. Here he met the Dalai Lama during the summer in the nearby Buddhistic temple. A very special and unique experience for him. The next station was in Germany again, on the island Sylt in the North sea, starting at the former „Sturmhaube“ restaurant and one year later at the famous „Gogärtchen“. There he accompanied the re-start as a sous chef and later as the chef. And in 2018 the 4ECK team was lucky to entice him to the other end of Germany, Garmisch-Partenkirchen in Bavaria. The father of a sweet 3 years old girl represents the same values that the 4ECK wants to show: Work life balance in a great team, quality in all areas, especially food for a fantastic taste, and make eating  a real pleasure. His motto is: „Food should delight the eyes first, then the stomache and enjoyment should not be a sin.“

A view of Sven Karges stations of the past:

  • Restaurant Gogärtchen, Sylt – Chef
  • Restaurant Sturmhaube, Sylt – Sous Chef, Junior Sous Chef
  • Hotel Schwarzer Adler / Restaurant Neuwirt, Kitzbühel – Chef de Partie
  • La table de orientation, Monnetier – Mornex, Frankreich – Chef
  • Ellmauer Alm, Ellmau, Österreich – Sous Chef

…and lots more.

We are really happy that with Sven Karge another young and innovative cook has found his way together with his family to the mountains of Garmisch-Partenkirchen. Best way is to visit him at the 4ECk and ask him for more details in person. We cook daily fresh at the restaurant and everybody could watch and talk to him in a living room atmosphere.

4Eck Gallery

4Eck history

Kerstin Schumann Ishizuka and Uschi Glas – not searched and yet found. During our common work at a hotel in Garmisch-Partenkirchen we found out how good we act as a team and complete each other in every possible way. It was a strong connection for month and the result was the wish to stay together. There were a lot of possibilities but at least we decided to have our own project. A common base but with enough room for our own passions. We were sure from the beginning that it should be no hotel because we needed more freedom for other activities and creativity. A restaurant, yes please, but something very new, everything but standard. So we started collecting ideas about what we want to have, how it could be, what is important to us. Fresh food, no artificial additives, made with love, comfortable take aways, smart meals, being a trendsetter – that were the first mood cards written by us. And more and more we found out what it should be: an innovative Take Away during the day and a casual lifestyle restaurant in the evening. The Take Away should be an appetizer for more of this innovative and healthy kitchen and animate guests to come back in the evening to 4ECK restaurant to consume more of it in a relaxed atmosphere.

Regionaler Einkauf ist einer unserer Schwerpunkte. Wichtig ist uns aber auch in allen Bereichen das Thema Nachhaltigkeit, auch und vor allem bei den Verpackungen,  beispielsweise Strohhalme nicht aus Kunststoff sondern aus Papier, keine Plastiktüten, Toilettenpapier, das nachhaltig produziert wird und eine Benefiz-Abgabe für caritative Einrichtungen enthält, und vieles mehr. Wochenlang wurden dafür alle großen und kleinen Gastromessen abgeklappert, um die passenden Artikel zu finden. Aus der Grundidee resultierten Monate harter Arbeit. Kerstin Schumann Ishizuka erwarb in fast 700 Unterrichtsstunden noch ihre Business-Coach-Bescheinigung und das Trainer-Zertifikat. Uschi Glas arbeitete weiter Vollzeit im Marketingbereich und baute sich nebenbei bereits ihre Selbständigkeit als Hochzeitsplanerin auf. Für uns beide hieß das Motto „der Tag hat 24 Stunden und die Nacht“, den jede freie Minute wurde in das Projekt investiert. Location-Suche, Besichtigungen, Ämter- und Behördengänge, Existenzgründungsberatung, Businesspläne schreiben, umschreiben, Zahlen neu kalkulieren, Banktermine, Steuerberater, Agentur für Arbeit. Eine auch emotional sehr belastende Zeit, doch an unserer Partnerschaft zweifelten wir nie. Es kam ab dem Moment der konkreten Idee nie zum Stillstand, alles kam im richtigen Moment zu uns und zeigte uns, dass wir auf dem richtigen Weg sind. Und auch weiter haben wir viel vor, an Ideen mangelt es uns gewiss nicht und der Tagungsraum KARO im ersten Stock in der Klammstraße gibt Raum für zusätzliche Inspirationen.