New concept for the Schreiberei

MÜNCHJEN. The "Schreiberei" becomes the "Bar Tatar in der Schreiberei" - a concept based around a favourite dish. Even as a pop-up concept before the Schreiberei opened, the "Bar Tatar" was a crowd favourite, and the aim now is to build on this with a sharpened concept.

No remodelling was necessary. After just a few tweaks and adjustments to the look and feel, a tried-and-tested concept has been given a new lease of life in the heart of Munich's old town: the "Bar Tatar in der Schreiberei". And what's inside is exactly what it says on the tin: Tatar variations take centre stage, flanked by other creative dishes.

Tatar offers the widest possible range of flavours and the chefs at the Schreiberei live out their passion for this versatile dish to the full. The name "Bar Tatar" has been on the menu since the Schreiberei opened in summer 2022. A homage to the successful pop-up concept in the Hofstatt in spring 2022, when the Schreiberei was in the final stages of completion and the "Bar Tatar" gave a first taste of what was to come.

Up to now it has played a supporting role, now it's becoming the leading actor!

The "Bar Tatar" wants to be nothing less than THE reference for it. The aim is to make the Tatar dishes worth a trip to Dienerstraße 20 for guests, as this unique concept aims to show what is possible when first-class products and creativity are combined to create ever new combinations.

The art of preparing the "Tatar" dish lies in perfectly balancing the flavours of the various ingredients. It's all about precision and discipline when seasoning. The same uncompromising approach to the selection of basic products applies as on the first floor of the two-star restaurant "Tohru in der Schreiberei".

The menu includes promising options such as the classic "beef tartare" (with parmesan and miso), "Balfègo tuna tartare" (with avocado and crispy rice), "carrot tartare" (with coriander and aniseed), "Wester Ross salmon tartare" and "beetroot tartare" (with quinoa, charcoal oil and pickled egg yolk). They exude magic from the first to the last fork.

The art of seasoning promises a full-bodied flavour experience on the palate and aims to answer the question "How good can tartare actually be?" Various starters, oyster and croque creations, as well as classics a lá sole or "fillet of beef for two" round off the experience. The profile of the "Bar Tatar": relaxed and informal. For every occasion.

Opening hours:

• Tuesday to Friday 5 pm - 1 am
• Saturday 1 p.m. to 1 a.m.