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 2024: Munich gets 26 stars
- The Munich winners of the Gault&Millau Guide 2025
- JAN: Munich's only three-star address
- Tantris: Gourmet temple under new management
- Atelier: Michelin-starred cuisine at the traditional Bayerischer Hof
- Alois: Fine dining at Dallmayr
- Tohru in the Schreiberei: Tohru Nakamura's restaurant
- EssZimmer: Restaurant at BMW Welt reopens in summer 2025
- Komu: Christoph Kunz opens his own restaurant
- Showroom: The smallest Michelin-starred restaurant in Munich
- Les Deux: With Bavarian warmth and French charm
- Acquarello: Michelin-starred cuisine all'italiana
- Gabelspiel: Upscale cuisine in Giesing
- Mural & Mural Farmhouse: Regional, seasonal, hip
- 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
Munich again has a three-star restaurant again in the Michelin Guide 2024: Gourmet chef Jan Hartwig won three stars like at the first attempt with his own restaurant JAN. This was unusual for a first restaurant award, although Hartwig had already been cooking at three-star level for years at the Atelier in the Hotel Bayerischer Hof.
Munich also has six two-star restaurants, one more than the year before: Former Alois chef Christoph Kunz's Komu was able to pick up two stars from a standing start – remarkable. For his former place of work Alois – Dallmayr Fine Dining, Rosina Ostler was able to hold the two stars with flying colours. This means that Ostler is now Munich's only female two-star chef. More two-star restaurants are the Atelier at Bayerischer Hof, where Anton Gschwendtner is cooking, and the Tantris, where Benjamin Chmura has been in charge of the kitchen since the renovation. Tohru Nakamura also managed to get two stars again with his own restaurant Tohru in der Schreiberei. And chef Bobby Bräuer also earned two stars one last time with his EssZimmer at BMW Welt before leaving the restaurant at the end of the year after twelve years as chef. In summer 2025, the fine dining restaurant ‘THE CLOUD by Käfer’ will open here under the new management of chef Jens Madsen.
Eleven restaurants in Munich have also received one Michelin star again: Les Deux and Mural in the Muca-Street-Art Museum in the Old Town, Tantris DNA, Werneckhof with top chef Sigi Schelling and the restaurant Brothers by twin brothers Tobias and Markus Klaas at Schwabing, Sparkling Bistro at Maxvorstadt, the small Showroom by Dominik Käppeler in Au, Acquarello in Bogenhausen, Gabelspiel in Giesing, Mountain Hub Gourmet at Munich Airport and the Mural Farmhouse in Sendling.
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. Just one year earlier, the magazine “Feinschmecker“ honoured him as “Chef of the Year 2016“.
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 student Hans Haas was head chef at the Tantris for almost 30 years until the end of 2020, and the Tantris was awarded two Michelin stars for just as long under his leadership. After a renovation, the Tantris reopened its doors in autumn 2021. Since then, chef Benjamin Chmura has been in charge of both the menu restaurant and Tantris DNA.
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. The new chef of the Atelier, Anton Gschwendtner, follows in the footsteps of the well-known Jan Hartwig.
The origins of the delicatessen Alois Dallmayr date back to the early 18th century. The original store, in Munich's Altstadt, is one of the largest of its kind in the world, and a stroll through its ground-floor delicatessen department is considered one of the highlights of a stay in Munich. Since 2006, Dallmayr has had a fine dining restaurant on the first floor, the 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 an informal atmosphere. Rosina Ostler currently cooks here – together with Douce Steiner, she has been one of Germany's only two two-star chefs since the 2024 award.
Munich-born German-Japanese Tohru Nakamura was head chef at the Werneckhof until it closed in 2020 – he was voted “Chef of the Year“ in the 2020 German edition of Gault&Millau. After his training, Nakamura worked at Munich's Hotel Königshof and in several three-star restaurants in Germany and abroad, helping the Werneckhof's cuisine to achieve international recognition. The secret of his success lies in the successful combination of local and Far Eastern ingredients.
Until March 2021, Tohru Nakamura and his team were already able to demonstrate their culinary skills in the pop-up restaurant “Salon rouge“ in the former Stadtschreiberei. After a short renovation, the restaurant “Tohru in der Schreiberei“ opened in winter 2021. This year it was again awarded two stars!
European cuisine is the basis of my cooking. What makes it special is the Asian touch, especially my love of Japanese flavours.
The futuristic-looking BMW Welt building designed by architects Coop Himmelb(l)au is home to a luxury catering establishment. Bobby Bräuer ran his gourmet restaurant EssZimmer here for twelve years. He has now retired as head chef at the end of the year in order to have more time for his family and his own projects.
From summer 2025, the restaurant at BMW Welt will have a new concept: 30-year-old sous-chef Jens Madsen will take over the management and open ‘THE CLOUD by Käfer’ together with a young team.
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 four-course menu at lunchtime. Every Saturday lunchtime you can also enjoy champagne, caviar and schnitzel!
Since January 2017, head chef Dominik Käppeler has been continuing the tradition of foodie hotspot schweiger 2 in Munich's Au district under a new name: Showroom. The chef has been defending the restaurant's Michelin star since 2015, and strives to ensure continuity and identity in the city’s smallest starred restaurant. A set menu, changing every 14 days, is served in Showroom's pleasantly bright, intimate setting.
You think eel, banana, mustard and Stilton don’t go together? Oh, but they do – it’s all about aroma pairing. Let your palate decide whether it tastes good – not your head!
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.“
Heinz Winkler also played an important role in the career of Mario Gamba, an Italian from Bergamo who trained alongside the legendary chef for 12 years. For over 20 years, he has been serving the very finest Italian cuisine in Acquarello, his restaurant in Munich-Bogenhausen, and his establishment is widely acknowledged as perhaps the best Italian eatery outside Italy.
Gamba cites his pure joy at cooking and preparing food as the motivating factor that drove him to leave his job as a translator of French and Spanish and to try his hand at cooking – which, incidentally, he taught himself. Acquarello retained its Michelin star in 2022.
“I am not a great chef. But I cook as if my family are sitting out in the dining room. All I do is simply separate the good from the bad. It is that easy to create quality. My cooking tastes of the Mediterranean, the sun, and a zest for life.”
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.“
One of the latest additions to Munich's Michelin-starred cuisine is Mural in the Muca Street Art Museum. The hip restaurant in the centre of Munich's old town offers lunch in a relaxed atmosphere in summer, while in the evening the fine dining concept impresses with sophisticated and creative menus. The team attaches particular importance to getting the best out of simple, carefully selected regional ingredients.
The Mural Farmhouse at the Hotel WunderLocke in Obersendling also attaches great importance to regionality. Fruit and vegetables are grown on its own roof garden, the fish comes from the surrounding lakes and the wines are biodynamic. The fine dining restaurant was awarded its first star in 2023, which it defended this year. The Farmhouse was also awarded a Green Star by the Michelin Guide for its sustainable concept!
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.
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, Wolfsgruber has now opened Tschecherl, which serves relaxed Austrian delicacies, especially at lunchtime!
Reopened last autumn and already awarded its first star: the Moutain Hub Gourmet in the Hilton Munich Airport was awarded its first Michelin Guide in 2022. The Mountain Hub Gourmet now counts as the only starred restaurant at a German airport. Perfect for those who have booked a late flight or fancy an exclusive stopover!
Restaurant Brothers in Schwabing is a new addition to Munich's Michelin-starred cuisine: chef Daniel Bodamer won the restaurant its first star in 2023 – just three months after opening. And Bodamer also impressed the Michelin Guide this year. Brothers was opened by twin brothers Tobias and Markus Klaas, who previously worked as restaurant manager and sommelier for Tohru Nakamura at 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.
