The Best of »Falstaff Restaurant- & Gasthausguide Deutschland 2024« in Munich
The focus is on craftsmanship and sustainability, with modern and classic techniques providing a taste sensation. The large menu, which can be reduced at lunchtime, is served in a stylish atmosphere.
Pure, clear aesthetics that are also reflected in the rigour of the taste. Quality, finesse, and enjoyment are Benjamin Chmura's top priorities. Legendary and atmospheric!.
In June, Benjamin Chmura took over the DNA as well as the menu restaurant. Here he offers classic French cuisine. There are also references to "signature dishes" by former chefs.
The attention to detail is not only evident in the dishes - France meets Japanese precision - but also in the specially selected plates and exquisite wine selection.
Casualness and luxury - that's what chef Bobby Bräuer promises with his gastronomic art. He gives each dish its own style and ensures that fine dining is the order of the day.
Anton Gschwendtner is committed to French-based haute cuisine with Asian-Japanese influences. Experience creative gourmet cuisine in Axel Vervoordt's luxuriously designed ambience.
Christoph Kunz is there for his guests at lunchtime and in the evening. The talented chef offers a whole range of gastronomic classics, which he spices up boldly and creatively, in an informal, feel-good atmosphere.
Head chef Joshua Leise creates monthly changing menus, including a delicious vegan menu. Sommelier and managing director Wolfgang Hingerl recommends high-quality wines from all over the world.
A "new way of dining" is celebrated in the heart of Munich's old town. The dishes are as first-class as they are surprisingly simple - the glassed-in wine cellar is located in the basement.
Owner and Chef de Cuisine Sigi Schelling focuses on classic, product-oriented, seasonal and light cuisine - and on one main product on the plate, which she prepares to perfection.
In the "northernmost city in Italy", Mario Gamba celebrates Italian gourmet cuisine in all its colourful glory and perfection in terms of craftsmanship and product. The room also transports you to the south.
Modern French cuisine can be found here in the homemade sourdough bread and refined creations such as Miéral guinea fowl in two courses, as well as a wine list with 600 items.
Sustainability and gastronomic harmony with the seasons - chefs Dominik Käppeler and Tobias Bacher spoil you with creative combinations in an eight-course menu that changes every 14 days.
Culinary treasures of a region: the menus with four to eight courses can be expanded with Jürgen's Signatures. Home, quality and perfection come together on the plate.
The hosts know their trade - in the kitchen as well as in the wine selection. Wonderfully unpretentious place with really good and refined food (lots of fish), a lunch option and an evening menu.
Franz-Josef Unterlechner has found a stylish home here for his aromatic, sophisticated and harmonious cuisine, which is largely characterised by fish and seafood.
An upscale Italian restaurant, just as Munich likes it: classic Italian cuisine in an Art Nouveau ambience, lots of fish and handmade pasta - accompanied by a remarkable selection of wines.
Ali Güngörmüş's restaurant is named after the place where the TV chef grew up. The rooms are beautiful and the food is cosmopolitan and straightforward with oriental influences.
The small gourmet restaurant Gabelspiel boasts a home-like atmosphere and at the same time opens up a view of the wider world: for example with pike with umeboshi apricots or carrot with cardamom and peanut.
Hans Jörg Bachmeier uses regional products to bring straightforward enjoyment with a clear connection to Bavaria to the table and promises a gastronomic journey to his Lower Bavarian homeland.