"Outdoor Dining Area" 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!
Rosina Ostler cooks one of the most exciting and creative kitchens in the city. With great meticulousness and aesthetics, she brings surprising, eye-opening flavors to the plate in superbly curated menus.
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 "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.
Culinary delights between Austria and France: at lunchtime and in the evening there are fine menus as well as bistro classics. It's worth taking a look at the exquisite champagne and wine selection.
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.
Nathalie Leblond's dishes are based on modern French cuisine and feature exclusive ingredients such as impérial pigeon and creations such as homemade porcini mushroom ravioli.
There are no compromises when it comes to enjoyment and quality: The menu offers fine tartare creations, specials such as caviar pasta and a fine selection of oysters - accompanied by bread and herb quark.
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.
Chef Nathalie Leblond cooks modern French cuisine: straightforward, refined and using only the very best products. The pike-perch from the IJsselmeer with peas proves this above all.
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.
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.
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 Käfer restaurant, which has been awarded a Green Star, is ideal for elegant bistro lunches as well as cozy evenings with friends. From 5 to 6 p.m., children up to the age of ten eat for free.
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!