"Accommodation" Restaurants in Munich
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 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.
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.
A good option if you want to stop off near the main station. Tried and tested classics such as San Daniele with mozzarella or home-marinated salmon with grated dachi, great pasta or meat dishes.
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.
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.
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.
Nobu Matsuhisa and his team work neatly under white chef's hats at the cooking counter in such a way that you will experience a blue wonder - or a pink wonder with the cloudy, tender tuna tartare with caviar.
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.
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.
At the very top of the Hotel Königshof is the chic and sophisticated restaurant with bar, roof terrace and magnificent views of Karlsplatz and the Landgericht. Latin American cuisine at its best, plus pisco sours.
The modern, timeless brasserie with its open kitchen is based on French classics such as onion soup and tartare, but also makes excursions to Bavaria with Starnberg char or boiled beef.
Centrally located in the heart of Munich's old town, yet hidden away, is the Louis Roof Terrace on top of the Hotel Louis at the Viktualienmarkt. After registering at the reception, you can take the elevator to the sixth floor and walk down a narrow corridor, directly on to Munich's cutest roof terrace, with a view of the Frauenkirche, City Hall and Alter Peter. You will experience a warm and intimate atmosphere with an extensive cocktail offer. From 17:30 guests are served seasonal creations from the grill. Jan Thomsen has been responsible for the menu since last year. He comes from the Hotel & Chalet Aurelio on the Arlberg and at the age of 27 was already the head of a twelve-strong kitchen team in the Esszimmer restaurant, within the Zweite Heimat hotel in St. Peter Ording.
Why not mix the familiar with something else familiar and conjure up a surprise? This is achieved here with the salmon tartare with fresh lime sour cream on a grated dachi.