The Best of »Falstaff Restaurant & Inn Guide Germany 2026« 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.
In the listed building, Tohru Nakamura offers top European cuisine with Japanese influences in ten courses. Young team, stylish ambience with old window fronts and warm lighting accents.
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.
Three ingredients - that's all it usually takes for Michelin-starred chef Christoph Kunz to bring flavorful dishes to the plate. Open, stylish ambience - great for both lunch and dinner.
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.
The culinary trio at Brothers offers fine dining in a relaxed, urban atmosphere. Creative à la carte dishes and menus come from the open kitchen - plus impressive sommelier expertise.
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.
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.
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!
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.