"It's amazing to me that something like this exists in Munich and that this restaurant isn't fully booked weeks in advance. An unconditional recommendation!"

Michelin-starred restaurant in Munich-Obersendling only open until the end of May

Awards in twelve categories

"The Tantris DNA is always worth a visit and is one of the few Michelin-starred restaurants in Germany where you can enjoy lunch and dinner in a relaxed atmosphere without any menu constraints."

"For me, an absolute recommendation for fine dining à la carte in Munich."

Katharina Greifenstein is the new restaurant manager and sommelier at Johannas in Munich.

Plans for a new restaurant at BMW Welt in Munich

March update: 69 restaurants achieve new top scores in the rankings

Which restaurants in Germany received better or worse marks from the guides at the end of the year?

The Schwarzreiter Tagesbar at the Hotel Vier Jahreszeiten Kempinski Munich invites gourmets to enjoy an exclusive selection of the finest seafood on Fridays.

"The Austrian interpretations are presented very tastefully and with a high level of craftsmanship."

Former head chef of the Mural Farmhouse takes over the Lucide in Lucerne

Previous sommelier has new plans

Franz-Josef Unterlechner is the first German to be honoured with the prestigious Prix International ArsNova

January update: Intense in the Top50 for the first time, Seven Swans, PUR and Kai 3 new in the Top100

Which restaurants in Germany received better or worse marks from the guides at the end of the year?

"December 1971 was a memorable month in culinary terms: two restaurants were opened that were to characterise German food culture in different ways."

"The finest product quality and first-class craftsmanship, combined with a clear, purist and flavoursome style."

Munich star chef and other top chefs as guests at The Datai Langkawi

"The cuisine is a testament to incredibly precise craftsmanship, combined with creative, complex and intense flavours."

When you plan a trip for a tartare - new profile puts a dish centre stage

Nina-Theresa Mihilli, Maximilian Paris and Lena Schenk are now part of the team at the Vier Jahreszeiten Kempinski in Munich

"A convincingly harmonious and creative culinary experience."

Franz-Josef Unterlechner presents the Cordon Bleu Royal

Tantris Executive Chef Benjamin Chmura cooks 7-course menu at the InterContinental Maldives Maamunagau Resort

"The individual courses were elaborately composed with beautiful plate aesthetics and coordinated to the very finest."

January update: Lakeside in the Top 50 for the first time, Red Rooster and The Sorcerer's Apprentice in the Top 100 for the first time

Which restaurants in Germany received better or worse marks from the guides at the end of the year?

In collaboration with coffee roaster Dinzler, the Munich Michelin-starred restaurant offers TANTRIS ESPRESSO NO 1

Timo Fritsche worked in leading positions for Thomas Bühner and Andreas Caminada - now he is further developing the concept of the Mural Farmhouse in Munich.

The Tantris chef is a "cosmopolitan" who knows his craft inside out and cooks in the tradition of great French cuisine

November update: Eight restaurants achieve new top scores

Which restaurants in Germany received better or worse marks from the guides in September?

Executive pastry chef at Rosewood Munich combines classic elegance with modern sophistication in a distinctive cheesecake

Fine dining meets champagne, caviar and oysters

Baden-Württemberg wins team gold - young talents prove their skills and competitive strength

Honouring classic cuisine as a "match made in heaven"

Qualifying for the international final in Madrid

"This is a wonderful, not too heavy, feel-good kitchen that is a tremendous pleasure to use."

October update: Marburger Esszimer and Troyka new in the Top100

Which restaurants in Germany received better or worse marks from the guides in September?

Star chef now works in Austria

Rocco Forte brings the essence of the Dolce Vita to Munich

Regionalität mit engem Radius und eigenen Hochbeeten – Wie setzt Küchenchef Maximilian Moser das Konzept im Miural Farmhouse um?

Benedikt Arps comes to Munich from Söl'ring Hof

Gusto publishes special awards and book edition 2025

September update: Vendôme overtakes The Table

Which restaurants in Germany received better or worse marks from the guides in August?

JAN as the best German restaurant follows in second place / 22 restaurants form the absolute top group

Which restaurants in Germany received better or worse marks from the guides in July?

"Christoph Kunz's cuisine is convincing - with a creative interplay of flavours, but also with interesting and unusual products and preparation of the products. Overall, the menu seems a little more purist and therefore more focussed than I last experienced at Alois."

Bartender Filip Kadlec offers imaginative cocktails

Marie-Therese restaurant with contemporary Bavarian-Austrian cuisine

His KOMU is currently the rising star of the year in our restaurant rankings. Christoph Kunz on the leap into self-employment and creativity in top cuisine

"The visit ended, however, with me sitting there completely stunned by the top-quality food on offer and how skilfully it had been processed and presented."

Which restaurants in Germany received better or worse marks from the guides in June?

In good weather, the fine dining menu is served in the roof garden of the Wunderlocke Hotel

The dishes are characterised by precise craftsmanship, which emphasises the aromatic and flavourful finesse."

Alchemist confirms top position in European ranking

Daniel Herrmann strengthens the team of the traditional Munich-based company with his expertise and international experience

The Pfistermühle restaurant in Munich is following the trend towards alternative menu accompaniment

Roof top restaurant GRETA OTO with Latin American cuisine under the direction of Peruvian chef Michael Cánepa.

Which restaurants in Germany received better or worse marks from the guides in May?

"Ein baldiger Wiederbesuch ist aber erstmal nicht geplant – dafür war die Küche bei unserem Menü gemessen am aufgerufenen Preis nicht beständig genug,"

"The Mural Farmhouse offers a vegetable-orientated cuisine that achieves a remarkable quality in terms of texture and aroma in most courses."

Tantris and Ernst are also back

Rosina Ostler shows her own style of cooking at Alois and has confirmed the two Michelin stars for the Munich restaurant. What does her cuisine taste like? She provides the answers in this episode.

"The style of Jan Hartwig and his team is still complex and strong in flavour"

Nico Sator cooks Austrian dishes

"This was another very satisfying meal at Tantris."

Jan Nachtigall and Lily Hartley from Teko in Essen represent Germany

"Rosina Ostler is a young chef who has a very good command of pronounced flavours and takes great pleasure in combining them"

Culinary highlights in the Allianz Arena at the preliminary round

Which restaurants in Germany received better or worse marks from the guides in May?

Limited chocolate bar 'Thé Earl Gray et Citron Confit'

Teams for the "Copa Jerez" German final have been finalised

13 students are cooked for by five chefs from the Jeunes Restaurateurs when they pass their final exams

Spanish chefs and products in Munich

Miguel Marque's main course in the competition becomes a challenge with Tim Mälzer

Record-breaking top jury at the Allianz Arena in Munich

Munich Michelin-starred restaurant expands its product range

Benny Darchinger and Daniel Pietsch join the team at the Munich restaurant

"The next time you're looking for Japanese cuisine in Munich and want to try your hand at fine dining, you should come here."

Which restaurants in Germany received better or worse marks from the guides in March?

„Mal freue ich mich über puren Produktgeschmack, mal über einen Wohlgeschmack, der die Seele wärmt.“

"Was er hier auf die Teller bringt, ist sauber gekocht, fein abgeschmeckt und würde auch jedem österreichischen Beisl alle Ehre machen, erst recht, wenn es so frisch und modern präsentiert wird wie hier."

Sternerestaurant bietet eine genussvolle und kulinarische Mittagspause

„Meistens aromenstark, manchmal mit eher subtilen Tönen – aber immer überzeugend. Damit unterstreicht diese Küche auch, was das ganze Restaurant mit seinem hellen Ambiente vermittelt“

Neuer Bericht über das Restaurant von Sigi Schelling

"Nachdem es in München viele interessante Adressen gibt, die Schlagzeilen machen, verbirgt sich hier im Atelier ein stiller Star."

"Der Stil von Küchenchef Daniel Bodamer, viele der Gerichte auf zwei Teller aufzuteilen, führt zu einer Vielfalt an Zubereitungen und handwerklichen Ausführungen."

"Hier heißt es in erster Linie: Entspannung und Zurücklehnen und der Genuss kann beginnen."

"Detailschärfe und Intensität so gekonnt zu kombinieren, versetzt mich in den Zustand 'glücklich sein'."

"Das Restaurant bleibt spannend"

"Neben dem Ris de veau, welches ich in zwei Gängen genoss, war noch Platz für eine kleine Vorspeise - Jakobsmuschel- und ein Schokoladendessert. Ich kann mich nicht beschweren, Finesse, Zutaten, Zubereitung und Service waren alle auf sehr hohem Niveau."

"Mein Gesamteindruck ist jedoch, dass Jan Hartwig eher noch besser geworden ist als im Atelier, er sich nochmals weiterentwickelt hat."

"Alle Gänge absolut ausgewogen, meist komplex und ohne Fehl und Tadel. Wenn das keinen Stern wert ist, weiß ich es auch nicht."

Tischnotizen: "Jan Hartwigs Küche ist wie gewohnt souverän"

"Schärfe ist ein wiederkehrendes Merkmal, aber immer in differenzierter Form und nie dominierend"

Ein Tag in der Küche von Tohru Nakamur: Kochen, Essen und Trinken