The story
Bar Mural, located on Theresienstraße in Munich, is the kind of place where wine and food share the spotlight. Michelin has recognised it with a Recommended status for 2026, and a glance at the menu shows why. The team – Basti, Valeria, and Katha – run a space that feels both convivial and precise, with counter dining, outdoor seating, and air conditioning making it comfortable year-round.
The menu changes with the seasons – the March 2026 edition leads with a Beef Tartare, cured egg yolk, chive mayo, and vegetable chips. Char from Lake Schliersee arrives with beetroot, ponzu, and horseradish. Meadow mushrooms, kohlrabi with apple and cream cheese, and a root vegetable velouté round out the starters. The Umami Lasagna – vegetarian, with heirloom carrot and Parmesan – is a standout. For mains, corn-fed chicken breast is paired with Vin Jaune, oyster mushrooms, and mashed potatoes. Dessert is a cheesecake ice cream with berries, lavender, and crunch.
A four-course Chef’s Choice menu (€65) is available in standard or vegetarian versions, served with bread from Julius Brantner and whipped butter. Snacks – from pickled root vegetables to charcuterie and cheese from Jumi in Bern – are designed for sharing between courses.
Bar Mural’s wine list is as thoughtful as its food. Champagne from Benoit Marguet, Bonnet-Ponson, and Frédéric Savart sits alongside German sparkling wines from Leon Gold and Sekthaus Krack. The range covers both classic and natural-leaning bottles, with many available by the glass – especially on Mondays, when “Glou Glou” features wine specials.
The kitchen works with small producers: fish from Fischerei Schliersee in Bavaria, eggs from Willi Böck, meat from Gutshof Polting and Franz Graf, and cheese from Jumi in Bern. Vegetables and fruits come from Willi Böck as well. This commitment to regional sourcing gives the international, contemporary cuisine a distinct sense of place.
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