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Munich: Jan Hartwig’s Best Places to Eat



Munich: Jan Hartwig’s Best Places to Eat

Take a tour of the German city with Jan Hartwig, head chef at Munich’s restaurant Atelier
04 July, 2019

“Munich is colourful and Germany offers a lot of fantastic products,” says Jan Hartwig, head chef at Munich’s Atelier, when asked what makes eating out in the southern German city so exciting.

In kitchens throughout Germany, a seismic and collective focus on German produce is being felt throughout the entire gastronomic community, and in Munich – a city located on the on the banks of the River Isar, just north of the Bavarian Alps– Jan points to how this has resulted in smart diners who know good food products.

With a culinary scene that effortlessly swings between traditional Bavarian dishes and gourmet cuisine, alongside innovative concepts from the region’s emerging young chefs, Munich is a star on the rise. And with 3 Michelin stars and 18 Gault Millau points, Hartwig’s kitchen at Atelier is the region’s main culinary highlight.

Here, Jan Hartwig shares his tips on how to eat, drink and be merry in the Bavarian capital.


“I’m not somebody who eats breakfast a lot. If I do it’s normally at home, but a traditional Bavarian veal sausage (Weißwurst) with a pretzel and wheat beer in a beer garden is hard to beat.” For a uniquely Munich experience head to Viktualienmarket –the city’s best food market with a beer garden to match, serving traditional Bavarian classics in a multicultural setting.

Landersdorfer & Innerhofer

Landersdorfer & Innerhofer

“No Michelin stars, no Gault Millau points - really nothing,” Jan points out. This place goes under the radar of all the accolades but the fantastic kitchen represents one of Munich’s best value high-end meals. The chefs work without a menu, instead preparing whatever is available at the morning markets. Combined with a great wine offering (the restaurant also has its own wine shop), this is modern alpine cooking at its best.

Der Dantler

“There are a lot of restaurants in Munich with new individual concepts,” says Jan Hartwig. Der Dantler is based on the New York deli notion, but given a Bavarian twist as it sources almost all its products from the surrounding alpine region. The kitchen then turns these into regional takes on classic dishes such as the Giesing Ramen –a Bavarian interpretation of the classic Japanese noodle soup – alongside a wine list that boasts an impressive selection of wine from Germany as well as neighbouring Austria and South Tyrol.


Grapes is right next to my apartment and thanks to long opening hours, you’ll likely meet a lot of my colleagues there after their shifts have finished,” says Hartwig. While the wines are flowing the kitchen is also not to be missed, serving specialities such as Käsekrainer (an Austrian pork sausage with cheese) long into the early hours.

Gasthof zum Vaas

About a 30 minute drive from Munich in the town of Forstinning you’ll find this traditional guesthouse offering really good wine, great cuisine and full of really nice people. "A great introduction to Bavarian hospitality," says Hartwig.

Dal Cavaliere

“You’ll find Munich’s best pizza at Dal Cavaliere and they also have a beautiful outdoor terrace."

Waldwirtschaft + Circle

"Elsewhere, I highly recommend the Krätz family’s Waldwirtschaft restaurant and beer garden, as well as craft cocktails at Circle Bar."