"Vegetarian Options" 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.
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 "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.
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.
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!
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!
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.
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.
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.
Up to 50 guests can enjoy a piece of Italy in the middle of Munich: Original compositions are served on the plate and exclusive wines in the glass - the tasting menu changes daily.
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.
This hip restaurant impresses young Munich locals in particular with its French bistro flair. The ambience, wine selection and signature dishes such as the whole lettuce or the Bingo Bosna make a visit worthwhile.