The story
In the heart of Munich’s old town, Weinhaus Neuner has long been a destination for those who value honest cooking and a serious wine list. The restaurant, run by owners Fabrice Kieffer and Christian Schretzlmeier, with managing director Frank Glüer, is a place where the traditions of Bavarian hospitality meet a contemporary, ingredient-driven kitchen. This approach earned the restaurant a Michelin recommendation, a recognition that speaks to the consistency and quality of the experience.
The menu reads like a thoughtful tour of regional classics, executed with precision. Starters include a beef tartare from Bavarian young bulls, topped with a quail egg and truffle, or a flamed Fjord trout with a buttermilk-tarragon broth. Among the mains, the kitchen offers a calf's head prepared three ways: carpaccio, sandwich, and deep-fried, served with sauce gribiche. For something more substantial, there are fried cabbage dumplings with melting onions and calf's jus.
Desserts stay true to the house style. The oven-fresh Kaiserschmarrn, with raisins, almonds, and vanilla ice cream, is a shareable indulgence, while the Topfenknödel with plum compote and dark chocolate ice cream is a lighter, equally satisfying finish. A cheese selection from Maître Affineur Günther Abt rounds out the meal.
The wine program is central to the restaurant’s identity—the name says it all. The list leans heavily on European producers, with particular strength in German and Austrian selections. Dessert pairings, such as a Gewürztraminer Vendanges Tardives from Domaine Kieffer, are offered alongside the sweet courses.
The atmosphere is that of a proper wine house: warm, unhurried, and comfortable. The kitchen serves continuously from noon until 21:30, Monday through Saturday, making it a reliable choice for a long lunch or a relaxed dinner. With outdoor seating in warmer months and a private dining room for events, Weinhaus Neuner adapts to the occasion without losing its character.
Recognition
Ambience
Details
History
Creaking floorboards, rustic chandeliers, paneled walls: For 130 years, Munich's gastronomic history has been written in this protected 15th-century building.
Concept A traditional wine house in the heart of the city featuring refined cuisine under the patronage of Fabrice Kieffer (“Les Deux”); set menu and à la carte. Culinary Style Whatever you choose from Benjamin Kunz’s pleasantly frequently changing menu, you always enjoy top-notch craftsmanship, spanning a spectrum from creative and contemporary to classic: whether it’s trout carpaccio with radish and beer vinaigrette, skin-side pan-fried zander fillet with spinach, horseradish, and caviar beurre blanc, or boiled beef brisket cooked in its own broth with paper dumplings – everything tastes exquisite! And for dessert, perhaps an interpretation of Sacher torte with sheep’s milk stracciatella ice cream? Wine Frank Glüer’s wine list, with its roughly 300 selections, would do credit to any gourmet restaurant! Atmosphere Historic cross vaults, dark wood paneling, and cast-iron candelabras create the ambiance; the young service staff is friendly and knowledgeable. Conclusion A relaxed dining destination in the heart of the old town.
Location
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