The 10 best restaurants around the Frauenkirche in Munich
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.
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 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.
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.
French brasserie meets New York - a classic for over 20 years. With steak and fish, a large wine list, wooden floor and dimmed lighting, it is the ideal place for atmospheric evenings in the old town.
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.
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.
In the Fünf Höfe, the chic Pageou shines with Mediterranean and Oriental cuisine. TV chef Ali Güngörmüş serves up wonderful mezze starters and surprising combinations with regional ingredients.
Nobu Matsuhisa and his team work neatly under white chef's hats at the cooking counter in such a way that you will experience a blue wonder - or a pink wonder with the cloudy, tender tuna tartare with caviar.