"Cold dishes" Wine Bars in Munich
This first-class, country-style wine bar is located between Stachus and the main railway station. The wine list includes 700 bottles from all over the world, complemented by Bavarian-Italian specialties such as freshly sliced San Daniele ham and homemade pasta.
The wine bar at the Cortiina Hotel announces a range of gluggable, rare and surprising wines by the glass, and this promise is absolutely kept. The wine list is refreshing in every respect. In the supporting roles: gastronomic highlights such as salmon trout, tartare or tarte flambée.
"Praise is like Champagne. Both must be served as long as it sparkles," said Ilse Kubaschewski, who gave her name to the sparkling wine bar. Between velvet, gold and separées, you can choose your favourites from the diverse sparkling menu and the matching sweet or spicy Schmarrn.
The provenance of the name? 905 Fahrenheit is the perfect temperature for the pizza dough with 72-hour dough fermentation. The exceptionally topped Neapolitan pizzas are accompanied by hundreds of wines from all over Europe in a minimalist, modern setting.
Only regional wines from vintages up to 1988 are served in the atmospheric wine lounge in the Residenz. The menu for the big and small appetite with produce from regional farmers and butchers goes well with this.
In spring 2023, Sascha Zimmer and Petra Grunder returned to the Glockenbach district after subletting their restaurant. The second attempt is a success: the cuisine is excellent and the range of Tuscan red wines is impressive.
Avin celebrates togetherness with seasonally changing tapas to share. The young restaurateurs Alexander Glocker and Lukas Stepper are happy to serve the food themselves - alongside well-curated wine rarities from the ten-page menu, including the house wine: a light Pfalz Riesling.
This wine and pleasure oasis on Maximilianstrasse is a stylish invitation to experience 52 of the finest wines from the world-famous Amarone producer from Valpolicella outside of Italy. An Italian brunch with wine accompaniment is offered every Saturday.
Seasonal cuisine is the motto of the Küchen-Macher, who consistently follow through with their quality concept. Eating here is a pleasure and the flavours are experienced in memorable dimensions. When it comes to wine they are also on top here and offer a selection that will amaze even connoisseurs.
Instead of 0.1 or 0.2-litre glasses, the wines are poured into 0.15-litre glasses - the ideal tasting quantity according to hosts Andreas Glaubitz and Helmut Stör. The menu includes 20 monthly-changing wines from innovative young winemakers from Germany and Austria.
Thomas Hertlein is known as "the living wine list" and focuses on vintage wines. His cellar is home to thousands of bottles dating back to 1956. You can eat whatever the market has to offer. Signature dish: the beef tartare.
Martina Baumann's philosophy: selected wines from small, family-run wineries. Over 50 wines from Germany, Austria, Italy and France are served by the glass, with matching brasserie dishes such as flamed char from Schliersee on the plate.
The vision of winemaker Nelly Fischer is a young and fresh fine wine bar, like the clientele of Dizzy Daisy. In addition to classics, rarities and the Dizzy house wine, the menu also includes canned delicatessen sardines with baguette - less is more!
The concept: two wine bars, a wine garden, a large event hall and plenty of hospitality. Around 100 wines from Franconian winegrowers are on the menu - also available to take away. Honest and hearty cuisine is served with crisp Secco or aromatic Silvaner.