Where to begin??! First, neither my husband nor I had ever experienced a Michelin restaurant but consider ourselves “foodies” for what it’s worth— and this experience was a “bucket list” item for us on our European holiday. The entire evening was perfection. The staff was so attentive yet utterly relatable and not pretentious in the slightest. We were able to converse with them as people and it added such a personal touch to the evening. Obviously the food is what you go for and it was spectacular. Every dish was artfully presented and the ingredients and preparation were thoughtfully explained. We opted for the 7 course service which really feels more like 11 courses with the little extras here and there. The evening lasted 3 hours and we were stuffed to the brim when we left. The chef came around to each table afterwards and that was a nice touch. To add- a table behind us brought two children (like aged 10-13) and kind of made a fuss about the menu not being what the kids liked. Our experience was a phone call 3 days asking if there were any modifications or special requests and we declined as we had already taken the time to look at the menu. I imagine this family was afforded the same phone call and neglected to mention they wanted their kids to have “beef and fries” as they requested that evening. The Sommelier handled this request with grace and went above and beyond to satisfy y requests even though in a sitting like this- that kind of request is VERY inconvenient and they often would not have the food on hand to provide. I think it’s worth mentioning because it shows their absolute dedication to making the evening perfect for all guests. It’s a splurge and a once in a lifetime experience but don’t hesitate if possible. So wonderful.

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Well worth the visit. Can well be a Michelin 3 star candidate next time. All dishes are well prepared, professionally presented and explained, and perfectly cooked.

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An exceptional Michelin starred dining experience in the heart of Munich. Very efficient and professional and friendly service combined with beautifully presented and delicious food. Well worth the visit.

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My visit on November 14th, 2023 in the simple studio in the Bayerischer Hof. You are greeted very nicely by the receptionist, who then leads you into a kind of private room, which is the actual restaurant. The restaurant is very simple but nicely decorated, which has the advantage that the guest can concentrate mainly on the food. That evening I decided on the whole menu, which is served in seven courses. When I decided on the menu, the sommelier came quite quickly and asked me if I had any questions about the wines or if I would like a glass. I said yes and decided on the "Kiedricher Turmberg" by Robert Weil from 2021. The wine was a good recommendation from the sommelier. When I made this decision, the first greetings from the kitchen came straight away, which consisted of three small dishes followed by a smoked salmon. All of them were really excellent. The menu started with a poached oyster with a Wagyu tartare. This was a really good combination of the saltiness of the oyster and the fatty taste of the tartare. The oyster didn't have such a strong aroma because of the poaching but it was still very full-bodied in taste. The next course consisted of a langoustine, which was cooked to perfection. There was also crab and pickled carrots, unfortunately the carrots were heavily influenced by the Ghoa cress, as this has a very pronounced coriander taste. Nevertheless, this course was also very tasty. The next course was the lake trout with Büsum crabs and veal head. At first glance, this looks like a very interesting combination, which harmonizes very well thanks to Anton Gschwendtner's sophistication and tastes perfect. This course is followed by my personal highlight, the glazed veal sweetbreads, which were glazed in their own jus. This course was literally a dream! The main protagonist of the next course was the saddle of venison, which was served in a very minimalist way, which I personally thought was great. Since you can see that the saddle of venison is clearly the focus of this dish, there is nothing to complain about. Now let's move on to the last two courses. For the cheese course, you could choose between cheese from the trolley or a Fontina Fonduta. I ordered the Fontina Fonduta, which was really excellent. At the end of the official menu, the main component was pear, which was served in different textures. This was rounded off with heartier components such as parsnip, chervil or quinoa. The crowning glory for me was a short tour of the two kitchens, thank you again for that! All in all, it can be said that it is a very successful menu. Thank you for the lovely evening and for the very tasty food! I'd love to come back!

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