The story
Das Weinheim in Munich specializes in German and Austrian cuisine, drawing directly from local farming networks and seasonal harvest cycles. Head chef Marit leads the pass alongside cook Patrick, preparing every plate to highlight ingredient integrity rather than complex layering. Their Alpine-inspired cooking relies on precise heat control and minimal intervention to preserve natural acidity and texture. This disciplined method ensures each course aligns cleanly with the venue’s shifting cellar selections.
The Schlemmer Atlas awarded two spoons in 2026 specifically for dishes like loosened Backhendl and a traditional Schwabinger cheese board. Guests frequently order housemade Kaiserschmarrn to accompany crisp Rieslings or structured reds sourced from Burgenland vineyards. Host Andreas maintains dozens of open taps featuring young German and Austrian winemakers, allowing visitors to trace regional terroirs glass by glass. These accessible pours remove barriers between the kitchen output and the sommelier recommendations.
Andreas and Helmut have managed the operation together for more than twenty years, treating the front of house as a shared residence for regulars. The interior balances urban comfort with restrained materials, directing attention toward unhurried conversation and steady table service. Corner tables extend onto the pavement near Kurfürstenplatz when temperatures rise, carrying the relaxed pace into late evening hours. The iGAP Travel Award named the venue wine bar of the year in 2024, reflecting a consistent alignment between their cellar strategy and culinary execution.
Recognition
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History
Restaurant and wine bar on the corner, where good wine is served with good food – or vice versa. Like the deboned fried chicken, a Schwabing cheese board, or the homemade Kaiserschmarrn.
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