A new dining concept by Jürgen Wolfsgruber is taking shape on Munich's Amalienstrasse. The opening is scheduled for May 6, 2026. The name already refers to the orientation: "Fogosch" is an Austrian name for zander. Accordingly, the menu will focus on fish dishes that do not require elaborate staging. A small, regularly changing selection is planned, based on seasonal availability.

With this, Wolfsgruber continues his approach of reducing gastronomy concepts to the essentials. With Sparkling Bistro, he has already established a fine-dining restaurant that is characterized by clear, product-driven cuisine, earning a Michelin stars. At the same time, he has developed other accessible formats in Munich, such as Obers, deliberately distancing themselves from traditional haute cuisine.

In the kitchen at Fogosch, Sebastian Mundstock has been appointed, having previously worked at the three-star restaurant JAN under Jan Hartwig. The culinary direction is thus in the hands of a chef experienced in high-end fine dining, who will now work with a significantly reduced concept, without compromising on ambition. Maximilian Sirek-Paul, formerly restaurant manager at Tantris, is responsible for service.