Modern European is the catch-all for kitchens that borrow technique from France, produce from their own region and ideas from everywhere — usually tasting-menu only.
In Munich the modern European list is led by Jan in Altstadt-Lehel (Three MICHELIN Stars, €350-450 | $380-490 per person). If you want the same cooking for less, Broeding at €110-150 | $120-165 is the value pick.
- 1.
Jan
Three MICHELIN StarsModern European · Altstadt-Lehel · €350-450 | $380-490
Jan Hartwig
Chef Jan Hartwig, previously at Atelier, orchestrates a highly refined, contemporary cuisine with a focus on intense flavors and exquisite product quality. The restaurant offers an intimate, elegant setting, providing an immersive culinary journey. Expect imaginative dishes balancing tradition and avant-garde techniques, making each plate a discovery in taste and texture.
Order: Japanese Wagyu, King Crab with avocado and passion fruit
- 2.
Tantris
Three MICHELIN StarsModern European · Schwabing · €320-400 | $350-430
Benjamin Chmura
An iconic institution, Tantris maintains its legendary status with chef Benjamin Chmura's inventive yet respectful approach to modern European cuisine. The striking, original 1970s interior provides a unique backdrop to a dining experience celebrated for its precision, luxurious ingredients, and profound flavors. It remains a pinnacle of German gastronomy.
Order: Langoustine with ginger and lime, Bresse pigeon with black garlic
- 3.
Alois – Dallmayr Fine Dining
Two MICHELIN StarsModern European · Altstadt · €280-350 | $300-380
Max Natmessnig
Nestled above Munich's famed gourmet emporium, Alois offers a sophisticated and precise culinary experience under Max Natmessnig. The cooking is characterized by deep, clear flavors and innovative combinations, using exceptional produce. The elegant, contemporary dining room provides a chic backdrop for a memorable meal, emphasizing refined craftsmanship and creativity.
Order: Blue Lobster with miso and coriander, Venison with smoked beetroot
- 4.
Showroom by Gault&Millau
One MICHELIN StarModern European · Haidhausen · €160-220 | $175-240
Michael Weithaler
Michael Weithaler leads Showroom, a restaurant praised for its innovative approach to modern European cuisine. The focus is on seasonal, high-quality ingredients transformed into visually stunning and intensely flavorful dishes. The interior is sleek and contemporary, emphasizing a clean design that complements the artistry on the plate, ensuring an engaging dining experience.
Order: Scallops with miso and citrus, Saddle of lamb with artichoke
- 5.
Mural
One MICHELIN StarModern European · Maxvorstadt · €160-210 | $175-230
Joshua Leise
Mural, located in a former electricity transformer station, offers contemporary European cuisine with a strong emphasis on sustainability and local sourcing. Chef Joshua Leise's dishes are characterized by their clarity, intense flavors, and artistic presentation, often highlighting vegetables. The industrial-chic decor creates a modern, relaxed yet sophisticated dining atmosphere.
Order: Fermented vegetables with smoked emulsion, Dry-aged duck
- 6.
Broeding
One MICHELIN StarModern European · Neuhausen · €110-150 | $120-165
Jens Broeding
Broeding offers an intimate, authentic dining experience with a daily changing tasting menu focused on seasonal, high-quality ingredients. Chef Jens Broeding's cuisine is honest, flavorful, and unpretentious, emphasizing the natural taste of each component. The cozy, minimalist setting and focus on a set menu create a personal and relaxing culinary journey.
Order: Whatever is seasonal and fresh that day; trust the chef
Booking a modern European table in Munich
- · For Michelin-starred restaurants, book 2-3 months in advance, especially for weekend evenings. Many require a deposit or credit card guarantee for larger groups.
- · Consider weekday lunch menus at fine dining establishments; they often provide a more accessible entry point to the chef's cuisine at a significantly lower price point.
- · Be aware of cancellation policies; many high-end restaurants impose strict fees for no-shows or late cancellations, sometimes charging the full menu price per person.
- · Utilize online booking platforms (e.g., OpenTable, Resy) or the restaurant's direct website. For immediate availability, a call to the restaurant can sometimes yield last-minute openings.
And the local dishes in Munich
Weisswurst
A traditional Bavarian white sausage made from veal and pork back bacon, seasoned with parsley, lemon, and spices. It's typically eaten before noon, often with sweet mustard and a pretzel, and is a quintessential Munich breakfast experience. Find it at traditional Bavarian taverns like Weisses Bräuhaus.
Schweinshaxe
A hearty roasted ham hock, crispy on the outside and tender on the inside. This iconic Bavarian dish is often served with a potato dumpling (Knödel) and sauerkraut, offering a substantial and flavorful meal. Many traditional beer halls, such as Augustiner Keller, specialize in this dish.
Leberkäse
Despite its name translating to 'liver cheese,' this Bavarian delicacy contains neither liver nor cheese. It's a type of meatloaf, finely ground and baked until it has a crisp, dark crust. Often served warm in a bread roll (Semmel) with mustard, it's a popular snack found at butcher shops like Metzgerei Vinzenzmurr.
Obatzda
A spicy Bavarian cheese specialty, made by mixing aged Camembert with butter, paprika, onion, and various spices. This creamy, flavorful spread is typically served with a fresh pretzel (Brezn) and often enjoyed in beer gardens as a delicious accompaniment to beer. Hirschgarten serves excellent versions.
Other cuisines in Munich
Seven days in Munich
Pair these modern European tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Munich travel guide