"Barrier-free" Restaurants in Munich
The birthplace of the German culinary miracle has always been a reference to French haute cuisine. Today, Ben Chmura serves contemporary high cuisine that you could also find in Paris.
A favorite in Munich and among fans of high-quality, classic French cuisine: oysters, frogs' legs or crêpes suzette - everything tastes delicious and clear. The wine list is also a hit!
Rosina Ostler cooks one of the most exciting and creative kitchens in the city. With great meticulousness and aesthetics, she brings surprising, eye-opening flavors to the plate in superbly curated menus.
The EssZimmer has become The Cloud. Chef Jens Madsen invites you on an aromatic culinary journey around the world in an appealing ambience with his globally oriented cuisine.
In the city that likes to call itself the "northernmost city in Italy", Acquarello is an institution of avant-garde cuisine. The extraordinary ambience alone is worth a visit.
Nathalie Leblond's dishes are based on modern French cuisine and feature exclusive ingredients such as impérial pigeon and creations such as homemade porcini mushroom ravioli.
The culinary place to linger before heading up high. Head chef Marcel Tauschek serves gourmet lunches for business meetings, four- and six-course fine dining dinners and à la carte dishes.
At 1804, sophisticated cuisine meets regional responsibility - Lukas Adebahr cooks precisely, seasonally and "from farm to table". Terrace with a view of the countryside, herbs from the garden and a Michelin star!
Chef Nathalie Leblond cooks modern French cuisine: straightforward, refined and using only the very best products. The pike-perch from the IJsselmeer with peas proves this above all.
It's always a sensation to sit on Maximilianstrasse and crisp up Franz-Josef Unterlechner's delicious schnitzel. And because you're in Munich, you drink a glass of champagne with it.
Fulvio Pierangelini is a man who knows how to give the simplicity of Italian cuisine an incredible depth of flavor. Incomparable: his delicate pumpkin ravioli with truffles.
The host duo has been a fixture in Munich's gastronomy scene for 25 years. Only market-fresh ingredients and top-class wines are served here - always unpretentiously and competently.
The first thing you notice is the sound. Polish rap, French rap and British rap. Small graffiti can be seen on the walls, the atmosphere is urban but unobtrusive, peppered with a touch of timelessness. If you have the time, you should definitely take a tour of the adjoining Museum of Urban and Contemporary Art before visiting the restaurant. Afterwards, you can slide effortlessly from art on the walls to art on the plates and in the glasses, where natural wines are celebrated. The evening begins appropriately with an Ambonnay Grand Cru Champagne from 2018, which accompanies a sparkling preview of the upcoming menu. A small parsnip soup, a croissant filled with prawn tartare, a delicious mushroom pirogi: all the flavors come together again in the course of the evening. Chef Bastian Falkenroth came up with this idea, but his cuisine is by no means cerebral, instead it is light on its feet. Relaxed, cool, just like himself. Nevertheless, he has imposed a few guidelines on himself. The products are selected seasonally, produced sustainably and come from the region. He combines the regional with an unagitated, skillful cosmopolitanism. Take his parsnip from the ashes, for example, which shares the plate with walnuts and apples. A dish that is served without heat, but has a comforting depth of flavor that will warm your heart. Falkenroth's highlight, however, is the Bavarian prawn with butternut squash and parsley, a wonderfully skillful interplay of flavours and textures.
The ChuChin in Bogenhausen delights with phở, bun and other Vietnamese street food dishes in a more refined guise. Great desserts and cocktails. The service is attentive, the ambience modern.
Munich dishes with a French influence and a view of the Olympic Tower and park taste particularly good on the terrace. Fresh fish and Käfer classics are prepared in the open kitchen.
DO & CO offers contemporary Asian cuisine with show effects. It is known for its fine sushi variations from the open kitchen and the large terrace. DJs provide urban hotspot flair here in the evenings.
A tsunami is not dangerous here, but delicious. That's the name of the Japanese tapas that chef Atsu Tajima serves in a wonderful ambience. Of course, there's also fantastic sushi.
Grandezza in setting and service. The elegant, chic restaurant is well-equipped for fans of Italian and Japanese food, and the food walks confidently between the Mediterranean and the Far East.
The Viktualienmarkt is the most beautiful place in the world. Especially when you stroll through it full of Louis Grillroom's braised pulpo and think about the wonderful wine they serve.
Food unites - and in keeping with this motto, international dishes are served here in a sharing style. The steaks are served on a wooden board and are flambéed or seasoned with fresh herbs.