The space – a monolithic, brutalist structure on the nondescript outskirts of Munich – is more time-capsule seventies disco than sophisticated fine diner. Indeed, much of the decor has been in situ since its 1971 launch. But that’s the charm. This well-oiled machine has held two Michelin stars for almost 40 years and become a go-to gastronomic pilgrimage. Chef Hans Haas’s modern European plates lean on French, Austrian and Swiss heritage. A sublime degustation might include poached duck liver terrine with smoked breast and Austrian truffle cream, venison saddle with chanterelles and beautifully balanced curd dumplings with blueberries and banana-chocolate ice cream.
Johann-Fichte-Straße 7, Schwabing-West, Munich, 80805