Alte Rheinmühle

The story

Alte Rheinmühle in Munich: Regional Fine Dining by the Rhine

The Kitchen and Its Leader

Alte Rheinmühle in Munich anchors its regional cuisine in a steady rotation of seasonal ingredients. Chef Lars Hettich builds his menus around produce pulled straight from the local forests and meadows. Owner Markus Hempel structured the daily service to keep the pace unhurried and focused. The kitchen avoids heavy sauces in favor of clean reductions that highlight the raw materials.

Signature Preparations

The menu shifts with the harvest while keeping familiar bourgeois cooking techniques intact. A chilled cucumber soup arrives in a simple glass vessel before moving into richer plates. This precise execution earned the kitchen a thirteen point rating from Gault & Millau. The house specialty features tender young pork fillet braised in red wine jus and served with hand-cut Spätzle.

The Riverfront Setting

Visitors often choose the outdoor terrace shaded by mature chestnut trees for their opening drinks. Oak tables and linen napkins anchor the main dining room before guests step outside. The grounds sit directly beside the water, offering quiet views that change with the seasons. Indoor seating moves toward a stone fireplace when winter temperatures drop below freezing. This fine dining kitchen balances comfort with precise plating behind the pass.