The story
At Broeding in Munich, the philosophy is simple: clarity and precision on the plate and in the glass. That means a single, daily-changing menu – served with a wine pairing, a non-alcoholic pairing, or on its own. The result is a focused, ingredient-driven experience that has earned the restaurant a Michelin Recommended award.
The menu is built around what is freshest that day. A recent example: smoked char with potato foam, radish, and pumpkin; entrecôte with parsnip, black cabbage, and onion jus; and a dessert of spruce, honey, and shiso. Each course is a study in balance, letting the produce speak without fuss. The kitchen, led by chef Manuel Reheis, sources almost everything from a tight network of small-scale producers around Munich and the Starnberger See – from Fischer Sebald for lake fish to Biohof Lex for legumes and Microfarm for vegetables. Reheis is a member of the Slow Food Chef Alliance, and the restaurant’s commitment to handcrafted, seasonal ingredients is evident in every bite.
Founder Gottfried Wallisch, a sommelier, built the wine list around Austrian estates he knows personally. The restaurant also runs a wine shop next door, open from 3 pm, where guests can buy bottles from the same producers. The service team – including certified sommelier Michael Razfar and Michael Wendlinger-Iwan, who creates the celebrated non-alcoholic pairings – brings a relaxed, knowledgeable approach. No music, no stiff rules: just genuine hospitality.
Broeding serves dinner Monday through Saturday from 6 pm, with a three-course menu from EUR 75 and a five-course menu on Fridays and Saturdays. The restaurant is small, so reservations are essential. Whether you are there for the classic cuisine, the meticulously sourced ingredients, or the Austrian wine discovery, Broeding offers an evening that feels both precise and personal.
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