"Dogs allowed" Restaurants in Munich
The "Gabelspiel" is inconspicuously located in a corner where kebab stores and pizzerias usually dominate the gastronomic scene. But once you cross the curtain at the entrance, you enter a different world. There is room for 25 guests, a small adjoining room for family celebrations and, in summer, the beautiful garden on Zehentbauernstraße can be used. Even the appetizers open the field wide: Do the dumplings and red cabbage go in a down-to-earth direction? Can we look forward to more of the gamba tartare waiting in the sepia crunch? Or the tom kha gai-style egg? It starts cold: with faux grass, Florian Berger's signature dish. The faux foie gras goes wonderfully with fig, hazelnut and fig leaf oil. Add to this a Martha's Special Reserve Port - and you have finally arrived in a parallel universe that only knows about the world outside because the streetcar occasionally throws its lights through the windows. The temperature rises only minimally with the char, which nestles against peaches and warm yellow beet. It is covered with a watercress granité that slowly melts and turns into a sweet vinaigrette. A poetic course full of color and summer. Accompanied by a subtle Katrin-Wind Pinot Blanc from Landschneckenkalk, Berger's cuisine is self-assured, but not arrogant. It is full of warmth, without this being reflected in the temperature. It is all about subtle nuances, while there is loud laughter at the tables and in the service. This is not about show, but about the guests - which is not least due to Sabrina Berger's manner as hostess.
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!
Dominik Käppeler creates menus in harmony with the seasons and the region - such as duck breast with brioche, mandarin, walnut, celery and chocolate. Accompanied by wines from Lebanon and Armenia.
A wonderful restaurant in the middle of the Glockenbach district that stands for Austrian nonchalance with a modern touch. A young team, natural wines, high product quality - and now a popular hotspot.
With one of the leading delicatessens behind it, the tavern naturally has first-class ingredients for seafood étagères or truffle cordon-bleu. Large steak cuts and whole fish are also available!
The team led by chef Manuel Reheis and host Gottfried Wallisch have been driven by their strong connection to the Slow Food movement since the restaurant opened in 1990. The menu, including wine accompaniment, changes every day.
The Acetaia is rightly regarded as one of the best Italian restaurants in the city. Ambience and enchanted garden by the Nymphenburg Canal - it could be in Rome! Excellent pasta dishes.
Hans Jörg Bachmeier serves freshly caught fish, grilled beef from the Big Green Egg and classics such as meatballs - in the middle of Munich and always with a connection to his Lower Bavarian homeland.
The Atlantik at the Schlachthof is a legend - for seafood as well as for glittering party nights. You can feast on lobster, oysters and other delicacies in the elegant ambience and the wine cellar also has a few gems to offer.
Up to 50 guests can enjoy a piece of Italy in the middle of Munich: Original compositions are served on the plate and exclusive wines in the glass - the tasting menu changes daily.
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.
In the Fünf Höfe, the chic Pageou shines with Mediterranean and Oriental cuisine. TV chef Ali Güngörmüş serves up wonderful mezze starters and surprising combinations with regional ingredients.
The seasons write the menu in this gourmet restaurant. The focus is on the best, natural products, which are transformed into culinary surprises with great respect and craftsmanship.
Not far from the Viktualienmarkt, the Blaue Bock serves a cornucopia of delicacies, from caviar to sole or chateaubriand for two. Good wine list with many treasures.
In Munich, you can enjoy the Eisbach and now also IM Eisbach. French cuisine with a Japanese touch makes for great surprises. Recommendation: the tuna steak with salmon caviar and salad.
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.
The white tablecloths, the lights on the walls, everything prepares you for what will be served on the plates: fantastic Italian cuisine that is both traditional and creative.
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.
Oh, how beautiful it is in France! And if you can't go there, then head to Haidhausen. Exquisite dishes from modern French and Mediterranean cuisine as well as some rare wines await you here!