The Best Restaurants with 3 Falstaff-Gabel(n) in Munich
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.
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.
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!
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.