Discover the best restaurants in Munich: Michelin star edition

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Munich is known for its weisswurst, roast pork and bier, but its fine dining is well regarded too.

Our next stop in Germany after Berlin is Munich or München, the capital of Bavaria. Munich is lauded for the Bavarian weisswurst (a sausage of minced veal, pork parsley, lemon and spices like ginger and cardamon), roast pork and bier, which we relish at a bier haus near the famous central square, Marien Platz. However, the city also takes pride in its fine dining, with several restaurants recognised via Michelin stars.

We review 4 of the best restaurants in Munich.


Atelier, located in Bayerischer Hof hotel, is a 2 Michelin-star restaurant. The dining room is somewhat industrial given its cement walls. However, the artwork, wooden cheese tables and fine tableware provide touches of old world elegance.

Salmon in a green sauce on a white plate.

Head chef Anton Gschwendtner delivers dishes containing the finest ingredients throughout the degustation, ensuring intricate plating. We enjoy German flavours with sometimes French and Asian overtones. This includes pulled crab with coriander bisque and serundeng (an Indonesian spicy grated coconut side dish), and baked calf’s head with parsley root and beechnuts.

The stand out is the gamey, meaty saddle of venison from Gutshof Polting in Neuhofen in Germany’s Rhineland-Palatinate. It comes with ganache of velvety boudin noir (blood sausage) and cacao, Jerusalem artichoke and Madagascar pepper. Mrs TCF particularly loves the boudin noir take on a ganache. We are both impressed with how each element works to ultimately create an intoxicating dish.

Venison and ornate food on a white plate.
The venison.

Mr TCF tries the wine pairing, overseen by sommelier Shahzad Talukder. It features the likes of a 2020 riesling from Pfalz in Germany, a 2019 grüner veltliner (white grape variety) by Herbert Zillinger in Austria, a unique red, the 2011 vina tondonia reservo tinto by Rafael López de Heredia in Spain, and a mineral 2018 Silvaner Thüngersheimer Johannisberg Rothlauf by Rudolf May in Franken, Germany.

Meanwhile, restaurant manager Daniela Heizmann looks after us well from start to finish, making sure we’re enjoying our dishes and kindly providing Mrs TCF a blanket when the air conditioning becomes a touch too cold for her.

EssZimmer, BMW Welt

We couldn’t come to Munich without dining at EssZimmer at BMW Welt, the headquarters of BMW automotive company, which hails from this city. With views of BMW’s latest models through the floor-to-ceiling windows, the restaurant emanates a high-octane vibe.

BMW cars on display at BMW Welt.
On the way up to EssZimmer, you can take a look at the latest BMWs on display.

EssZimmer has been awarded 2 Michelin stars, so when we sit down and hear the patrons next to us complain about their food, we assume they may be being difficult. But as our meal progresses, we realise the restaurant is not quite up to scratch on this particular day.

The starters are lovely, including the ora king salmon and oyster in a dressing of plum and fennel, soft scallops in saffron and celery, and St Peter’s fish with porcini mushroom, muscat squash and pata negra. But the service is wanting, with very long breaks between each course, and presumably a junior waiter who’s unable to explain the components of each dish, leaving one of her senior counterparts to manage too many tables.

EssZimmer dumpling and prawn dish.

The main is the most disappointing dish, and it turns out this is what our fellow patrons were complaining about. It’s lamb with mashed potato and gravy. The lamb is very rare and difficult to chew, and the flavours are unexciting.

Mr TCF dined at EssZimmer a few years back and had a positive experience, so he’s disappointed that it’s been average this time.


However, the restaurant’s dessert course is a different story. We start with a perfect crispy outer and chewy inner meringue in a cucumber and lime broth, with opalys white chocolate.

Meringue with sorbet on a plate.
Meringue, lime, opalys.

We also love the ricotta dessert with pistachio and candied orange. Sticky honey weaves through the cheese and it’s accompanied by a crispy wafer in the shape of honeycomb – all in all, a stimulating, textural combination.

Honey comb shaped wafer on ice cream on a plate.
Sweet, sweet dessert.

Tohru in der Schreiberei

Tohru in der Schreiberei’s German-Japanese fusion cuisine reflects the German-Japanese cultural heritage of chef-owner Tohru Nakamura. In the words of Tohru: “Some write history, we write dishes.” Fun fact: This 2 Michelin-star restaurant may be doing something new, but its digs is somewhat historical; it’s the oldest townhouse in Munich.

Food on a plate.
When flavour meets presentation.

Tohru is a fantastic host, inviting us into the kitchen on arrival to introduce himself and his team, setting a convivial tone for the evening. His reimagined Japanese dishes include tuna with German chestnuts, beechnut and sea buckthorn, and smoked eel with caper leave and fig. Meanwhile, there are also some distinctly German dishes including sweetbread with porcini and Krause Glucke fungus.

Some write history, we write dishes.


We finish the evening off with “okashi” (Japanese confectionery), which contains fruity flavours you’ll find in both Japan and Germany. The Japanese-style dessert is full of plum and umeboshi with notes of sesame. Meanwhile, a predominantly German sweet features edelweiss (a mountain flower of the daisy family) with matcha ice-cream. 

Red sorbet with fruit.
A plum dessert.

Mr TCF orders the sake and wine pairing. The slightly sparkly and cloudy Shichiken ‘Emperor’ sake from Yamanashi prefecture in Japan complements the chawanmushi (light Japanese egg custard). It’s a relatively new type of sake that’s carbonated to attract westerners. Another standout is the fresh ‘Schillerberg’ rose by Jörg Bretz, Burgenland, from neighbouring Austria.

Tohru has managed to combine 2 quite distinct cuisines in a harmonious way. His team do him proud, offering a friendly, knowledgeable and diligent service.

Sushi with roe in a white sauce.

Tantris Maison Culinaire

Two Michelin star Tantris Maison Culinaire is known for its bold, 1970s red-orange and black decor with carpeted ceilings and mythical statues. It evokes East Asian cuisine, though the cuisine more or less transcends borders and spotlights local ingredients.

Mushroom taco.
Flavours of the earth

Tantris serves its dishes in themes. We start with an earthy dish of ceps (wild mushrooms) with capers and vin jaune (yellow wine, like unfortified sherry), an autumn dish with sweetbread, Alba white truffle and creamy German Albufera sauce, and a forest dish, featuring deer, root vegetables and berries.

Steak of deer in a sauce and other foods.a
Flavours of the forest.

There’s also a cote bretonne dish made with tuna, Ossetra caviar and sauce bordelaise, and the plume dessert dish of fig, chocolate and olive oil.

Brown, white and caramel coloured dessert.

The waitstaff have thorough knowledge about each plate and its various components. You also get the sense that they hope we appreciate it just as much as they do.

We strive to shift the status of indulgence with craftsmanship, exquisite culinary art and lived hospitality.


The wine pairing is a treat, which showcases German and other European drops. Be taken from Germany with its Rheinhessen Pettenthal riesling and Wurttemberg Spatburgunder ‘X’ and Frankreich’s Burgund Bourgogne blanc to France’s Loire with its Vouvray Close du Bourg Moellex 1er Trie.

Tuna and truffle on a plate.
Autumn is full of white truffle.

Best restaurants in Munich

Am Olympiapark 1
Munich, 80807

Tohru in der Schreiberei
Burgstraße 5
Munich, 80331, 

Promenadeplatz 2
Munich, 80331

Johann-Fichte-Straße 7
Munich, 80805

Experience more culinary adventures at Two Chat Food and follow us on Instagram @twochatfood.

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