Press

Our history starts in the 50s: At that time Das Achental was still a small riding stables with its own stud farm. Over the course of the years it developed impressively and eventually in the 80s was converted to become a sports hotel with 200 rooms and conference rooms.

In the past few years we have taken another big step: Das Sporthotel was refurbished from scratch and extended to create a 2000 m² wellness area and opened with its own 18-hole golf course, including its own Golf Academy, as Golf Resort Achental.

Today Das Achental is, after further additional building and renovation work, on its way to becoming a world class resort.
We work each and every day with a great deal of passion, commitment and providing service of the highest quality, to provide you with a special place of well-being in the middle of wonderful Chiemgau.

The conditions for Edips Sigl's premiere could not have been better: In bright sunshine, the participants* of the first barbecue grill course were offered a dreamlike view of the mountains on the roof terrace of the resort Das Achental. After a sparkling champagne reception with delicious canapés, Edip Sigl, who has earned 3 Michelin stars for the gourmet restaurant es:senz in the Achental, welcomed the good-humored group: "I have prepared many tips and tricks about grilling. But it is important to me that in this course today the Learning with Doing stands in the foreground," stressed the successful chef.
So that the participants could actively participate in the preparations, several Green Egg grills, work surfaces and kitchen utensils were waiting for them. From the very first minute, there was a good atmosphere in the group. Under Sigl's expert guidance, they eagerly peeled, chopped and sifted together to prepare everything for the fine 5-course menu. Edip Sigl had incorporated exquisite products such as sea bass, truffles and caviar into his menu and crowned each course with varied side dishes. The dessert, apricot with pumpkin seed oil and vanilla ice cream, formed the conclusion. To each product the executive chef had many details to the origin, to the regional supplier and to the
perfect preparation. In addition, Edip Sigl revealed many a secret from his kitchen and willingly passed on his knowledge on the success of a perfect barbecue to the guests. Some of the participants were amazed at how quickly and easily excellent sauces can be conjured up to accompany meat and fish.
In a relaxed atmosphere, the "budding grill masters" enjoyed each prepared course together at the stylishly set table on the cozy roof terrace with a view of the unique landscape of the Chiemgau. Accompanied by exquisite wines, the sociability did not come too briefly with this unusual culinary Event. Edip Sigl took a lot of time to answer questions and told the round many a funny anecdote from his life. With happy faces the participants thanked Edip Sigl after 6 hours for the excursion into the world of fine cuisine and for the enjoyable day. Due to the positive feedback, the top chef promised at the farewell: "Next year there will be a continuation.