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

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

"This was another very satisfying meal at Tantris."

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

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

„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."

„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

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

12. Oktober 2024: Im „Zwischengrün“ gastiert Drei-Sternekoch Jan Hartwig