"German Cuisine" Restaurants in Munich
The open kitchen - also known as the "laboratory of love" - produces perfectly crafted menus that reflect the diversity of German cuisine. Chic design, top wines and pleasant service.
Hand-picked ingredients from regional producers characterize the menus with classics such as duck liver terrine, rack of lamb and pot soufflé. Sigi Schelling skillfully showcases the natural taste.
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.
There are dishes that taste like memories. Lucas Kucz and Philipp Naase have understood that this is where the magic lies. In "ELSA", they have given this magic a home and are pursuing a concept that is as simple as it is sophisticated: Kucz and Naase interpret pub classics with the precision of top gastronomy. The "ELSA" has taken over the premises of the former "Brasserie Thi", sommelier David Schaubruch has stayed on and created continuity. What the philosophy of the "ELSA" means on the plate can be seen from the amuse: a beef tartare topped with chive mayonnaise, egg yolk and anchovy cream, braised garlic as a gel, fried capers, potato chips and Ossetra caviar on request. It is served with Vinschgau bread with roasted onions, spread salted butter and potato cheese according to grandmother's recipe. The Steckerlfisch, smoked on the premises and served lukewarm, comes with a mackerel broth from the carcasses, with pickled gherkins, mustard seeds and flamed pearl onions, garnished with ice leeks, radishes and smoked sour cream. Served with a home-baked pretzel. The signature dish is a cheese dumpling, crispy on the outside, fluffy on the inside, on bacon beurre blanc with stewed tomatoes. The monkfish with veal mask as a terrine shows that the cooking here could be of the highest standard, but is deliberately based on a more down-to-earth concept. The wine list includes over 70 items from Bernhard Huber to Egon Müller, from Hirtzberger to Knoll. The young team works heartily and, with "ELSA", creates a place where craftsmanship is accessible: precise, honest and excellent.
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!
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.
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.
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.
The host duo has been a fixture in Munich's gastronomy scene for 25 years. Only market-fresh ingredients and top-class wines are served here - always unpretentiously and competently.
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.
Bavarian origins with flavors from all over the world: Karl Ederer has stood for tradition and sustainability for over 35 years. He reinterprets classic dishes and always remains true to himself.
Bavarian cuisine has a firm place in this historic building, and regional dishes are served for lunch and dinner. In good weather, the wonderful beer garden beckons with hearty classics.
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.
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.
It's actually quite simple: in Munich, you go to Charles Schumann, you see the stars whispering in the corner and indulge in fried potatoes and stories. Anyone who does it differently is doing it wrong.
Tim Raue? Everyone knows him. His grandma Colette? You can get to know her. And in the best possible way: through the food. Oysters, bouillabaisse, champagne - here you will find wonderful bistro cuisine without airs and graces.
The classic among all classics. The beer is foaming in the mugs, well-made Bavarian specialties come out of the kitchen, and the mood is always good. In addition, there are seasonal themed menus.