Whether Michelin stars or Gault-Millau – behind each of these awards is a vision, a lot of love for food, craftsmanship and, last but not least, hard work. The Bavarian capital scores top marks in the top gastronomic rankings year after year. Munich's star chefs and restaurants at a glance.
- Guide Michelin 2026: Munich gets 24 stars
- The Munich winners of the Gault&Millau Guide 2025
- JAN: The restaurant of top chef Jan Hartwig
- Tohru in der Schreiberei: Tohru Nakamura wins three stars for the first time!
- The Cloud by Käfer: Two stars for the new restaurant at BMW Welt
- Tantris: Munich's oldest starred restaurant - now under young management
- Atelier: Michelin-starred cuisine at the traditional Bayerischer Hof
- Alois: Two-star chef Rosina Ostler cooks at Dallmayr
- Komu: The beautiful restaurant from Christoph Kunz
- Les Deux: With Bavarian warmth and French charm
- Gabelspiel: Upscale cuisine in Giesing
- Sparkling Bistro: Relaxed top cuisine from Austria
- Mountain Hub Gourmet: Germany's only Michelin-starred restaurant at an airport
- Brothers: Large wine list and relaxed fine dining
- Tantris DNA: one star for the à la carte restaurant
- Werneckhof: Sigi Schelling's gourmet restaurant
- 1804 Hirschau in the English Garden: Michelin-starred Bavarian cuisine
Munich is once again represented in the 2026 Michelin Guide by two three-star restaurants: Gourmet chef Jan Hartwig had already achieved three stars with his own restaurant JAN in previous years. The fact that he started with three stars with his own restaurant was unusual, although Hartwig had previously cooked at three-star level in the Atelier at the Hotel Bayerischer Hof. Tohru Nakamura can now also look forward to the highest accolade - with his restaurant Tohru in der Schreiberei, which he opened in Munich's historic city centre in 2021.
Munich is also represented by five two-star restaurants: ‘Komu’, run by former ‘Alois’ chef Christoph Kunz, secured two stars straight away and has managed to retain them. Rosina Ostler has also regained the two stars for her former restaurant, ‘Alois – Dallmayr Fine Dining’. This makes Ostler Munich’s only female two-star chef. The Atelier restaurant at Bayerischer Hof, where Anton Gschwendtner was head chef until January 2026, also managed to retain its two stars. Kevin Romes, who had previously worked in several Michelin-starred restaurants in Germany and Switzerland, took over in April 2026. Tantris also retained its two stars; Benjamin Chmura has been in charge of the kitchen there since the refurbishment. And the newcomer is The Cloud by Käfer, which was awarded two stars straight away. Jens Madsen has been cooking at the newly opened restaurant in BMW Welt since the summer of 2025.
Eight restaurants in Munich have also been awarded one Michelin star: Les Deux in the Old Town, Tantris DNA in Schwabing, the Werneckhof run by top chef Sigi Schelling, the Brothers restaurant run by twin brothers Tobias and Markus Klaas, the Sparkling Bistro in Maxvorstadt, the 1804 Hirschau in the English Garden, the Gabelspiel in Giesing, and the Mountain Hub Gourmet at Munich Airport.
Since 2002, the Gault&Millau restaurant guide has awarded toques instead of points – and there is a maximum of five of them. A distinction is also made between black and red toques: red is awarded for outstanding restaurants in the respective category, while black is slightly lower in the ranking.
A total of 53 restaurants in Munich were honoured by Gault&Millau this year, including nine new addresses. There were also three special awards for Munich: Michelin-starred chef Rosina Ostler from Restaurant Alois in Dallymar was named ‘New Discovery of the Year’, Bobby Bräuer from EssZimmer was honoured for his life's work and Kilian Skalet from JAN was named ‘Host of the Year’.
Jan Hartwig's restaurant JAN received the highest honour in the Bavarian capital with five red toques, making it one of the five best restaurants in Germany. The Tantris and Sigi Schelling's Werneckhof were awarded four red toques. The Michelin-starred restaurants Les Deux in the Old Town, the Sparkling Bistro in Maxvorstadt and the Showroom in the Au were each awarded three red toques. Acetaia, Dantler, Gabelspiel, Hippocampus, Mural and Restaurant Huber were honoured with two red toques. The Asam Schlössl, Garden im Bayerischen Hof, Gasthaus Waltz, Japatapa Toshibar, Restaurant Johannas, Matsuhisa, MUN Restaurant, Mural Farmhouse, Le Stollberg, TiVu Restaurant and Vinothek by Geisel were awarded one red toque.
Restaurant Alois at Dallymayr not only received a special award for its new chef Rosina Ostler, but also four black toques. The Atelier im Bayerischen Hof, Tantris DNA and Tohru in der Schreiberei also received this honour. Three black toques were awarded to Brothers, Das Tschecherl, Essence, KOMU, Landersdorfer & Innerhofer, Sansaro and Schwarzreiter in the Hotel Vier Jahreszeiten. Acquarello, Blauer Bock, Brasserie Cuvilliés, Jin, Käfer-Schänke, Restaurant Ederer, Pageou and Weinhaus Neuner each received two black toques. And one black toque was awarded to the following restaurants in Munich: Atlantik Fisch, Bar Mural, Bavarie by Käfer, Blaue Libelle, Brasserie Colette Tim Raue, Broeding, Guido Al Duomo, Mas | Tava, MONA, Museum, Neo-Brasserie Hoiz.
Jan Hartwig previously worked as head chef at the Atelier restaurant in the traditional Bayerischer Hof hotel. He left the Michelin-starred restaurant in autumn 2021 and opened his own shop in the beautiful palace garden at Porzellan Manufaktur Nymphenburg in early summer 2022. JAN has since moved to Königsplatz and was immediately awarded three stars. Hartwig had already been named ‘Rising Star of the Year’ by the jury of the Gault&Millau restaurant guide in 2017. He has already been listed several times as one of the best chefs in the German-speaking countries!
After his training, Tohru Nakamura worked at the Hotel Königshof in Munich and in several three-star restaurants in Germany and abroad, helping the Werneckhof's cuisine to achieve international recognition. Born in Munich, the German-Japanese chef was head chef at the Werneckhof until it closed in 2020, the same year he was voted ‘Chef of the Year’ in the German edition of Gault&Millau. The secret of his success lies in the successful combination of local and Far Eastern ingredients.
European cuisine is the basis of my cooking. What makes it special is the Asian touch, especially my love of Japanese flavours.
Until March 2021, Tohru Nakamura and his team were able to demonstrate their culinary skills in the pop-up restaurant ‘Salon rouge’ in the former Stadtschreiberei. After brief renovation work, the restaurant ‘Tohru in der Schreiberei’ then opened in winter 2021 in the centre of Munich's old town. In recent years, the restaurant has already been awarded two stars, and in 2025, Tohru Nakamura was awarded three stars by the Michelin Guide for the first time!
Perhaps the biggest surprise at this year’s Michelin star awards was The Cloud by Käfer – the newly opened restaurant at BMW Welt, which secured two stars straight away. After Bobby Bräuer had been cooking at the former EssZimmer for almost twelve years, the gourmet restaurant was refurbished and reopened under a new name with a young team. Head chef Jens Madsen is just 32 years old and impressed the jury with his ‘Culinary Nomadism’, as he calls his cuisine. The Cloud was also named ‘Opening of the Year’!
The listed 1970s building which houses legendary foodie mecca Tantris in Schwabing district has achieved cult status in Munich. The building is one of the city’s most prominent examples of post-war architecture, and the establishment itself is considered to be the birthplace of award-winning German gastronomy. The name Tantris means “the quest for perfection”, and for many years the creation of perfect culinary delights has been the mission of star chefs Eckard Witzigmann and Heinz Winkler. The pair has trained many of Munich’s top chefs and apprentices in the high art of French cuisine. Born in 1941, Witzigmann has held the title of “Chef of the Century” since 1994 – an honour Gault&Millau has bestowed on just four individuals worldwide to date, among them Paul Bocuse.
Witzigmann's pupil Hans Haas was head chef at Tantris for almost 30 years until the end of 2020 and Tantris was awarded two Michelin stars for just as long under his leadership. Following a renovation, Tantris reopened its doors in autumn 2021 with a new look and a young team. Since then, head chef Benjamin Chmura has been in charge of both the menu restaurant and Tantris DNA and has been able to retain the two stars straight away. Chmura was named ‘Chef of the Year’ by Feinschmecker in 2024, and Tantris was most recently ranked 73rd in "The World’s 50 Best Restaurants".
Traditional Munich hotel the Bayerischer Hof has been a family-owned business for over a hundred years. The establishment was built and opened back in 1841, in response to the King's desire for a first-class hotel. Its guest list has encompassed such illustrious personages as Empress Elisabeth of Austria and her husband Emperor Franz Joseph I, not to mention Franz Kafka and Sigmund Freud. More recently, the five-star hotel even served as a retreat for Michael Jackson and his family while they were staying in Munich.
In keeping with the traditions of the hotel, many parts of the Bayerischer Hof are open to locals, including its luxury restaurant, Atelier. The restaurant was designed by Belgian interior designer, art collector and antiques dealer Axel Vervoordt in the style of an artist's studio, with antique side tables, a private room and a tranquil terrace, planted with Amur maples. Until January 2026, Anton Gschwendtner was the head chef at the Atelier, following in the footsteps of renowned Michelin-starred chef Jan Hartwig. Kevin Romes, who had previously worked in a number of Michelin-starred restaurants in Germany and Switzerland, took over in April 2026.
The origins of the ‘Alois Dallmayr’ delicatessen date back to the beginning of the 18th century. The flagship store in Munich's historic city centre is one of the largest of its kind in the world and a stroll through the delicatessen department on the ground floor is one of the highlights of a visit to Munich. Since 2006, there has been a fine dining restaurant on the first floor of Dallmayr, Alois – Dallmayr Fine Dining since 2018, which currently boasts two Michelin stars. The Alois sees itself as a restaurant with light, contemporary product cuisine presented in a relaxed atmosphere.
Rosina Ostler has been cooking in the gourmet restaurant at Dallmayr since 2023 - she and Douce Steiner are currently Germany's only two two-star chefs. The 33-year-old previously cooked in the Black Forest and Norway, her signature style is minimalist dishes with high-quality products, and wild herbs also play a role, typically Scandinavian! Rosina Ostler from Munich was not only ‘Chef of the Year’; she is currently also regarded as Germany’s most exciting chef.
Before Christoph Kunz opened his own restaurant in Munich's old town in November 2022, he worked as head chef at Dallmayr's Alois Fine Dining. He already cooked up two stars there in no time at all – so it is hardly surprising that Kunz was also able to get two stars straight away in his new restaurant Komu. Komu offers an eight-course menu in the evening and a reduced five-course menu at lunchtime. New for the summer is the outdoor dining menu: it features small delicacies to share – such as beef tartare, fried chicken croissants and langoustine croquettes. Anyone sitting inside will soon realise that if there were an award for Munich’s most beautiful Michelin-starred restaurant, the Komu would almost certainly win it.
Inside the Schäfflerhof – one of Munich's finest shopping destinations, in the square formed between Theatinerstrasse, Maffeistrasse and Schäfflerstrasse – Les Deux restaurant extends over two fully-glazed storeys. The “les deux” of the name is a reference to the two founders Alsace-born Fabrice Kieffer and his wife Katrin Kieffer, for which they have once again been awarded a Michelin star. Star chef Nathalie Leblond is currently responsible for both kitchens.
Chef Fabrice Kieffer trained under Heinz Winkler at the Residenz and won several major awards as maître d'hôtel and head chef before realising his dream of opening his own restaurant with the launch of Les Deux in Munich. The first-floor restaurant serves multifaceted modern French cuisine, while the brasserie on the ground floor offers traditional and international fare.
Bavarian cordiality paired with French charm is lived in our house. We are always there for our guests. The cuisine bears the hallmarks of French cuisine, although it is lighter and occasionally features Asian flavours.
Fabrice and Katrin Kieffer: “Our restaurant embodies Bavarian warmth, combined with French charm. We are always here for our guests. The cuisine bears the hallmarks of French cooking, but it is lighter and also incorporates some Asian flavours from time to time.“
Giesing restaurant Gabelspiel, owned and run by head chef Florian Berger, has also retained its Michelin star. Berger focuses on refined creations based on French cuisine, while his wife Sabrina is the restaurant’s host and wine expert. The special thing about Gabelspiel is not only its urban location between Grünwalder Stadion and Tegernseer Landstraße, but also the exciting menu: In the small Michelin-starred restaurant, things are very informal between vegetarian duck liver and Giesinger Brozeit!
On the restaurant's website, Florian and Sabrina Berger wax lyrical about the joys of experimenting with cooking: “We love all the foods on offer in markets around the world, and we strive to live healthily and, most importantly, happily through the balanced use of these foods. For us, no combination is too daring, no food too outlandish. For all those who love and value good food.“
Jürgen Wolfsgruber successfully retained his Michelin star for Sparkling Bistro. He was voted “Chef of the Month” by Feinschmecker magazine in April 2021. Located on the historic premises of former Tantris offshoot Terrine, on Amalienpassage in the heart of Maxvorstadt, the restaurant focuses on the interplay between natural products sourced directly from the producer as well as sustainable production and first-class culinary craft. Honest food with character and the almost 50-year-old Molteni oven are at the heart of the kitchen at Sparkling Bistro.
We have to learn to value food from our immediate environment, from our home country or region again. That's what we stand for in the bistro. That's why we only ever offer a menu of 5 or 7 courses and no à la carte option.
Jürgen Wolfsgruber: “Cooking requires time and it must be enjoyable above all. I made a career our of my hobby and my passion. We need to relearn how to value the food we have around us, from our own lands and regions. That is what we are all about here at the Bistro. It's the reason why we only have one menu, with 5 or 7 courses, and no à la carte option. Our guests eat what’s put in front of them.“ For all those who didn't get a table at the Sparkling Bistro: Right next door, the Tschecherl has opened its doors, serving relaxed Austrian delicacies, particularly at lunchtime! In the Gern district, Wolfsgruber has opened the Obers, whilst his fish restaurant, Das Fogosch, in Maxvorstadt is brand new.
Moutain Hub Gourmet at the Hilton Munich Airport was awarded its first Michelin star in 2022 and has retained it again this year. Former sous-chef Marcel Tauschek took over as head chef in January 2023. The restaurant is currently the only Michelin-starred establishment at a German airport. Perfect for those who’ve booked a late flight or fancy an exclusive stopover!
The Brothers restaurant in Schwabing is a relatively new addition to Munich’s Michelin-starred scene: in 2023, head chef Daniel Bodamer secured the restaurant’s first star – just three months after it opened. And this year, Bodamer has once again impressed the Michelin Guide. Brothers was opened by twin brothers Tobias and Markus Klaas, who previously worked as restaurant manager and sommelier respectively at Tohru Nakamura’s Schreiberei.
Behind the restaurant is an investor with an affinity for wine, which also explains the 60-page wine list. Despite the large selection of wines, the small Michelin-starred restaurant has a young and modern feel: illustrations hang on the walls, the décor is clean, the service is relaxed. T-shirts are worn under jackets. And if you don't want to eat the full six-course menu, you can also order the dishes individually à la carte.
In addition to the Tantris menu restaurant, which is regularly awarded two stars under new management, there is also the Tantris DNA in the same building. With its classic French dishes, the à la carte restaurant aims to reflect on the origins of the Tantris Maison Culinaire and serves the best of 50 years of Tantris. In addition to oysters and frogs' legs, the menu also includes foie gras and mille-feuille. The restaurant is open at lunchtime and in the evening, when you can also choose a four-course menu. Although the DNA has its own kitchen and rôtisserie, 37-year-old Benjamin Chmura also cooks here.
Austrian chef Sigi Schelling also worked at Tantris, where she was sous-chef under Hans Haas. After he retired, she set up her own restaurant, the Werneckhhof, near the English Garden. The very next year, the restaurant was awarded a Michelin star, which the chef has been able to maintain ever since. At lunchtime, the restaurant serves a business lunch with a choice of three or four courses, followed by a fantastic five-course menu in the evening!
For the first time, 1804 Hirschau has been awarded a Michelin star: the gourmet restaurant in the English Garden specialises in Bavarian cuisine with a modern twist. The family that runs the restaurant is also responsible for the Löwenbräu tent at the Oktoberfest. At 1804 Hirschau, Lukas Adebahr has been cooking according to the ‘farm-to-table’ principle with his own herb garden for four years. He had previously worked at Tantris and with Tohru Nakamura. Vegetarians will also be happy at 1804 Hirschau: the menus are also available as veggie options.
