The story
Perched within the iconic BMW Welt in Munich, THE CLOUD by Käfer is a fine dining restaurant that follows no fixed path. Guided by the philosophy of “Culinary Nomadism,” Chef de Cuisine Jens Madsen creates a menu in constant motion, shaped by travel, encounters, and landscapes. This approach has earned the restaurant a Michelin recommendation, a nod to its distinctive, evolving concept.
The kitchen does not rely on rigid recipes. Instead, each season becomes a journey to a different region of the world, translating its aromas, techniques, and stories onto the plate using the best local ingredients. The first season, “Nomadic Earth,” took inspiration from East and South Africa, weaving together regional produce with African spices, fermentation, and fire. The result is an eight-course tasting menu that is both reduced and surprising.
The restaurant itself is a collaboration with BMW and the innovation studio Designworks. The interior is a modern, architectural statement—clean, precise, and airy, with organic materials and artistic elements. Designed to feel like a contemporary cloud, the space gives the food room to breathe. With only 42 seats, the experience remains intimate and focused.
The team is led by Jens Madsen, with Mona Röthig orchestrating the evening’s flow and Luigi Pecchia crafting beverage pairings that bridge kitchen and glass. The menu evolves roughly four times a year, with components shifting based on season and availability. From July, the second season, “Whispers of the Rainforest,” will turn its focus to the Amazon, exploring ancient knowledge and new ingredients.
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Concept Contemporary fine dining at BMW Welt, where Bavarian products are combined with global influences under the motto Culinary Nomadism. Two menus, one of which is vegetarian. Culinary Style In the first season, Jens Madsen focuses on African aromas: Bavarian farmed shrimp meets African biltong in an XO-style sauce made from smoked eel and shrimp heads, accompanied by pumpkin presented in surprising variations. Salmon trout bathes in a silky coconut sauce inspired by the East African coast, served with beans in various textures, tomatoes, mint, and numerous other spices. Quail from Lower Bavaria is paired with hemp seeds and black truffle, complemented by a light hollandaise sauce refined with a rooibos reduction. Wine Alongside a classic wine list featuring 300 references, Luigi Pecchia has curated a second selection dedicated to discoveries, ranging from South African sparkling wines to an Armenian red cuvée. Atmosphere Spacious, bright, and urban, this is how the large room appears in its completely new look. The focal point is a gray monolith made of titanstone, with the hovering, name-giving cloud suspended above it. Conclusion An open-minded concept designed for surprising moments of indulgence in a contemporary and stylish setting.
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