The story
Tucked within the sprawling Englischer Garten, 1804 Hirschau is a fine dining restaurant that takes the principles of sustainability and regionality seriously. The core of its identity is a dedicated farm-to-table concept: the majority of ingredients come from local suppliers, and a significant portion of herbs, fruits, and vegetables are now grown on the restaurant’s own grounds within the park. This unique location makes it the only restaurant in Munich that can bring produce from its own cultivation directly to the plate, drastically shortening supply chains and guaranteeing peak freshness and quality.
The kitchen is led by Chef Lukas Adebahr, who crafts a seasonal Modern Cuisine that changes with what the garden and local farms provide. Diners can choose between a smaller and a larger tasting menu, with a dedicated vegetarian option also available. Recent menus have highlighted ingredients like beetroot, char, trout, and capon, paired with seasonal produce such as chicory, carrots, and truffles. The precision of the cooking and the clarity of the flavors reflect the restaurant’s commitment to its source ingredients, a quality recognized with a Michelin star.
The restaurant offers multiple dining spaces that adapt to the season. The main interior provides an elegant setting for up to 40 guests, while the winter garden offers a Mediterranean ambiance. In warmer months, the herb garden becomes a unique backdrop for private events. From November to March, the 1804 Chalet opens for larger gatherings, complete with a hearty three-course menu and even ice-stock lanes. Whether for a special dinner or a private celebration, 1804 Hirschau delivers a tangible connection to the land from the heart of the city.
Recognition
Ambience
Details
History
High quality cooking
Fine dining with a farm-to-table concept in the heart of the English Garden. Some vegetables are even grown on the property itself. Chef Lukas Adebahr's menus feature five to eight exquisite courses.
Concept Fine-dining offshoot of the Hirschau beer garden, offering two menus (omnivore or vegetarian) in four or six courses, with optional additions featuring nose-to-tail specialties. Vegetables and herbs are sourced partly from their own garden. Culinary Style The influence of Lukas Adebahr’s time cooking under Tohru Nakamura at the Werneckhof is both visible and palpable. The opening miniatures are already visually stunning, particularly a mushroom and mountain peach tartlet. He balances the umami bomb of a tomato salad with roasted duck fat against a juicy, fresh slice of watermelon, accompanied by nasturtium leaves and tiny crispy croûtons. The sea trout fillet and buttery beet puree gain crunch and green notes from roasted pistachios and chives, while the mini savarin with bay leaf oil leaves a lingering aromatic finish. Wine A selection of 150 European wines, all high-quality and pricey, though the wine service has room for improvement. Atmosphere Upscale country-house style, elegant porcelain, and fine glassware from Riedel and Zalto—clearly a significant investment was made in the décor. However, the service does not match the culinary standard; notably, there is a lack of an engaging host presence. Verdict Culinary ambitious and refined, though the service still has room for improvement—we will be watching closely.
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