Where to Eat in Munich, Germany - The Schwarzreiter Tagesbar, Hotel Kempinski
Words by: Lucy White Photos by: Madeline Lu
Standing proudly on the western end of Maximilianstraße, Munich’s most exclusive royal avenue of luxury, designer shops, right in the heart of the city, is Hotel Vier Jahreszeiten Kempinski, home of the Schwarzreiter Tagesbar and Restaurant. Both are served by the same kitchen, led by Chef Maike Menzel, the youngest female to be awarded a Michelin Star in Germany, who prides herself on her interpretation of ‘Young Bavarian Cuisine.’
The Schwarzreiter Tagesbar is accessed via the spectacular Jahreszeiten Lobby which bathes in an amber glow from the beautifully decorated glass ceiling. The Tagesbar itself has recently been renovated. It has a distinct European feel and marries the history of the building with a stylish, modern elegance, a combination reflected in the food served. It is the perfect choice for a business lunch, a casual dinner with friends, or if you visit during the festive season, consider reserving one of the heated cable cars at the entrance to the hotel for an intimate meal with your loved one.
We enjoyed a three-course lunch at the Tagesbar from their à la carte menu offering a mouth-watering selection of courses to please both fish and meat eaters, and vegetarians alike. The waiters were attentive and the service impeccable.
To start, we sampled the Smoked Char with spiced pickled pumpkin and herb cream, and the Cured Alpine Salmon with beetroot, buttermilk and mustard seeds. Both plates were a tantalising medley of colour and texture, and a light, fresh introduction to the meal.
For our main courses we chose the signature dish of Entrecôte ‘Strindberg’, accompanied by a delicious port wine jus, a substantial wedge of potato gratin and the most delicious runner beans cooked to perfection. We were also drawn again to the fish on offer, and sampled the Char from Bavaria, tender but with a fine, crispy skin. The char sat atop a bed of hearty beluga lentils, and was set against stewed rutabaga, an intriguing flavour combination, and if we had to chose just one favourite dish, this might well be it!
Whilst the dessert menu offers a platter of regional cheeses, we decided upon the sweeter choices. The Bavarian Crème is the lighter dessert, combining a baked apple ragout with a crunchy crumble of nuts. However, the decadent Schwarzreiter Chocolate Cake is an absolute must if you can spare the 25 minutes required by the kitchen to create this luscious masterpiece of rich sponge with its gooey interior. We found no problem whiling away the time, people watching the well-heeled festive shoppers on Maximilianstraße, from the relaxed setting of our Tagesbar table.
*We were invited as guests by Hotel Vier Jahreszeiten Kempinski
