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Jan

Munich

A bold new vision of German haute cuisine

On the Pass

Jan Hartwig

What makes it special? Jan is the first solo venture of chef Jan Hartwig, one of Germany’s most acclaimed young chefs, who redefines German haute cuisine with bold creativity, precision and soul. His tasting menus showcase technical brilliance while honouring heritage and regional ingredients in original, emotion-driven ways.

Labour of love: Minimalist, calm and warmly lit, the restaurant is adorned with artworks by South German artist Stefan Strumbel and opens directly onto Hartwig’s open-plan kitchen – also known as his “laboratory of love”. It’s a space where tradition and innovation meet, and diners can witness the culinary craftsmanship of a loyal and dedicated team.

Craft and confidence: Raised in the north-German region of Lower Saxony in a family with a gastronomic background, Hartwig discovered his passion for cooking early. Trained in classical French technique, he is shaping a distinct culinary voice that is German at heart and global in reach. He insists on cooking every sauce himself and mastering every detail, resulting in ever-changing menus that are confident and deeply personal.

What’s on the menu? Each course reflects deep thought and meticulous execution. A tartlet of foie gras mousse with finger lime pearls and smoked maple syrup is layered with paper-thin pecan crisps – a decadent burst of texture and taste. Sea Urchin Louise with jellied oxtail, crème fraîche and chives is a delicate, yet flavour-packed homage to his young daughter. Elsewhere, trout from Schliersee, an idyllic freshwater lake near Munich, with iceberg lettuce, jalapeño, kohlrabi, horseradish, pumpernickel, dill and sauerkraut beurre blanc, evokes alpine purity.

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