The story
This three-word motto sums up KOMU, the Munich restaurant where chef Christoph Kunz brings his vision of fine dining to life. After earning two Michelin stars and 18 Gault Millau points at Alois**, Kunz opened his own place in November 2022, first as a pop-up and then permanently on Hackenstraße. The Michelin guide has since awarded KOMU two stars of its own, recognising “excellent cooking” that balances precision with personality.
Kunz’s career reads like a tour of Europe’s top kitchens: from training at the one-star Zirbelstube in Stuttgart, to stints at Le Jules Verne in Paris (Alain Ducasse), the three-star Vendôme in Bergisch Gladbach, and the three-star Schloss Schauenstein in Switzerland. He was sous chef and later head chef at Alois** in Munich, where his cooking earned the restaurant its second star. At KOMU, he finally has his own stage.
“Robinson Crusoe luxury” is how Kunz describes his cooking – bold and creative, yet always coherent. He believes fine dining should be passionate, lively, and relaxed. The restaurant’s interior and service reflect that: a modern, familial atmosphere where guests are encouraged to enjoy themselves. “Eating out is pure emotion,” Kunz says. His kitchen relies on three components per dish, focusing on character over flawless perfection. That’s the “edges and corners” that make the experience “round.”
KOMU offers an eight-course dinner menu (€295) and a shorter four-course lunch (€155). Menus change regularly, but recent examples show Kunz’s style: Danube salmon with chicory and cedar seed, Périgord truffle with hemp seed and green leek, suckling pig with zucchini and cape gooseberry, and skate with pea and elderflower. A wine pairing is available for each menu (€155 dinner, €75 lunch). The restaurant also accommodates vegetarian requests when notified in advance.
Kunz prioritises high-quality ingredients, regional sourcing when possible, sustainable supply chains, and ethical animal husbandry. His international experience – German, French, and Japanese influences – comes together in a personal, modern classic cuisine that feels both grounded and inventive.
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Excellent cooking
In his modern and casual restaurant, Chef Christoph Kunz serves a three-component cuisine along with a globally inspired course sequence that is simply enjoyable. At lunch, a four-course menu is available.
Concept Christoph Kunz's urban fine-dining restaurant in the heart of the old town. A menu featuring eight courses in the evening and four at lunch. Culinary Style High pleasure in three or four components is the guiding principle here; the menu unfolds as a sequence of exquisitely balanced, elegantly plated delicacies that frequently surprise with their flavor pairings. Kunz enjoys forging new paths, as seen in the French Ikejime sea bass served almost raw, akin to a crudo, accompanied by chanterelles, onion cream, and caviar. The monkfish is equally surprising: pan-seared in a classic manner, presented with a heart of palm purée and raw salad, finished with finger limes for a bright acidic note. Elegant in flavor is the lamb loin with notes of lemon, yellow beet, and lovage, and, unexpectedly, veal head. Desserts feature minimal sweetness. Wine Focus on Germany and Austria, along with Europe's traditional wine-growing regions. Atmosphere Urban ambiance with high ceilings, light wood finishes, and skillfully placed color accents. Chef's table overlooking the kitchen; an inviting bar in the entrance hall. Verdict Within this stylish setting, everything revolves around the cuisine.
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