"Parking Space" 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!
In the Atelier created by artist Axel Vervoordt, Kevin Romes cooks international cuisine with a French base. The courteous service team competently guides you through the wine list and the evening.
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.
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!
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.
Obers is hidden away in a picturesque Art Nouveau villa in quiet Gern. Lukas Gietl's cuisine is wonderfully unpretentious, culinary between Austria and South Tyrol - and simply delicious!
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.
A glance at the menu reveals that Matthias Brenner likes to draw inspiration from Alpine cuisine. Sustainable products are used to create duck liver mousse or sea bass in a salt crust.
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.
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.
Whether it's a nice glass of wine, a down-to-earth lunch or a multi-course dinner menu, you'll find what you're looking for here - always with excellent quality and a warm atmosphere.
A clear plate language showcases outstanding products without disguising the manual work. But more importantly: Michael Huber's food tastes good. The best proof: the pointed cabbage with mushrooms and miso.
Whether for lunch or dinner, the menu with contemporary interpretations of classics and brasserie dishes is sure to impress. Seasonal vegetables, Munich capunti and stuffed quail are served.
Combining history and pleasure: At lunchtime, chef Simon Restle tempts diners with dishes such as grilled veal chops with ginger jus. In summer, business lunches are served in the museum's inner courtyard.
The Pfistermühle is a reliable port of call for really good hospitality. In the upscale, cozy premises in the city center, kitchen craftsmanship and summer delights are lived with understanding.
Rustic and modern, hearty and refined - the Freisinger Hof brings together what is good for you under the motto "The world belongs to those who enjoy". Especially delicious: the potato and chanterelle strudel.
The fish restaurant in Pasing's Stadtpark offers the best of France combined with Asian influences - from yellowfin tuna carpaccio to monkfish ossobuco with pistachio and herb crust.