The story
In Munich's Maxvorstadt, between the art district and the vibrant city life, chef Jan Hartwig has created his first own restaurant: JAN. The name is as direct as his approach to modern cuisine. Here, in a light-flooded space with up to forty seats, an open kitchen, and a private dining room, Hartwig and his team, led by Kilian Skalet, offer an experience that is both unpretentious and deeply memorable.
Hartwig’s path to this moment was swift. After earning three Michelin stars at the Restaurant ATELIER in the Bayerischer Hof, he opened JAN in October 2022. Within just a few months, the restaurant was again awarded three Michelin stars—a testament to his unmistakable style and precision.
The menu at JAN is a daily-changing degustation that Hartwig calls a "labor of love." His credo is simple: "Today better than yesterday." The seven-course menu (355 euros) and a shorter five-course lunch option (305 euros) are built on the best regional products and the DNA of German cuisine, reinterpreted into a new language. Sustainability and respect for the seasons and animal welfare are guiding principles. Guests can also choose to add signature dishes from an extra card or opt for a wine pairing.
The goal is not just sophisticated taste, but emotion—translated onto the plate and to the guest. The atmosphere in the stylish, light-filled dining room is relaxed, allowing the food to take center stage.
JAN has been recognized not only by Michelin but also as the "Best New Restaurant in Europe" by Opinionated About Dining and has placed among the World’s 50 Best Restaurants. It is a place where the chef’s passion for creativity and precision meets a welcoming, professional service, making for a dining experience that truly stays with you.
Recognition
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Exceptional cuisine
The restaurant of top chef Jan Hartwig in Munich's Museum Quarter: With minimalist chic and a casual urban atmosphere, he takes his guests' senses on an exceptionally indulgent journey.
Concept Jan Hartwig's new German cuisine ranks among the best in the country; he presents it in a contemporary, unpretentious manner within an urban setting. A tasting menu is available, with a reduced five-course version at lunch. Culinary Style Excellent craftsmanship, depth of flavor, and a certain pleasing richness characterize Hartwig's style. His menu begins with a showcase of tempting bites, from foie gras à la Chantilly with rum-soaked raisins to an elevated Gaisburger Marsch (a Swabian stew). These are followed by the highlights: pike fillet stuffed with currant bush butter, served with nori seaweed jam and raw slices of Norwegian scallop. Grilled red mullet with veal tongue, accompanied by a Teriyaki glaze, pumpkin in various preparations, and two sauces: a Sauternes-saffron vinaigrette and a spicy sea urchin broth. Last but not least, a new take on Hartwig's favorite ingredient, sweetbreads, this time prepared "Königsberg-style". And for dessert? A Tarte Tatin from the classics list! Wine A well-curated wine list focusing on Germany and France, complemented by numerous rare selections. Atmosphere Purist and stylish, featuring thoughtfully placed design accents and plenty of light wood. The service team led by Kilian Skalet is warm, relaxed, and highly knowledgeable. Conclusion Top-tier cuisine, genuine hospitality – contemporary fine dining at the highest level.
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