BLOCK HOUSE München Rindermarkt — Restaurant in Munich

Restaurant Review – Sunday, November 2nd (Party of 2)

Manager - Stoyanka Waiter - Konstantines

We arrived at the restaurant at 21:05 and were promptly shown to a window seat — a great start. Our order was taken quickly, and we both requested medium-well ribeye steaks.

The drinks and starters arrived promptly, but that’s where the positive experience ended. Our starter plates were left uncleared for an unusually long time, while (since the kitchen is open) we observed our baked potatoes sitting on the pass cooling for at least 10 minutes before the steaks were plated.

Then, before the starters were even cleared, a different waitress handed us our steak plates in mid-air over the cluttered table. It was careless and unprofessional. Our used cutlery was still on the starter plates. When my guest asked if we’d receive fresh cutlery, the waitress responded sarcastically, “Oh, I’ll get you some if you want,” clearly surprised by the question. We ended up awkwardly grabbing our used cutlery off the plates before she whisked them off. Meanwhile our drink glasses were empty and no one checked whether we wanted anything else.

When I cut into my steak, I was stunned to see it still bleeding. I’ve ordered medium-well many times and never seen a steak this under-cooked. The centre was visibly red, and the juices pooled into the lukewarm baked potato. I did not attempt to eat it and flagged down the waiter. He offered no apology — only a suggestion to “put it back on the grill for 2 minutes.” I declined, as by then I had lost all appetite.

The manager eventually came over. Instead of acknowledging the issues, she attempted to justify the bleeding by claiming the steak had been hung for 12 weeks — a claim we found completely outrageous and unsupported. We checked the company website of BLOCK HOUSE and did not find any published evidence or mission statement verifying a 12-week hang period. Their site does state:

“Our BLOCK HOUSE College has been training all our employees for 25 years, and practical knowledge is shared every day in our various companies. We extend our grateful thanks to our many long‐standing employees.” There is no mention of 12-week ageing of steak. In fact standard steak-dry-ageing practices are approximately 14–28 days. My guest’s steak — also medium-well — was inconsistently cooked: one side closer to medium-rare, the other more well done. We were both extremely shocked by the manager’s claim.

In the end we paid for the one partially eaten steak, with no apology, no gesture of goodwill, and no empathy from the staff. The restaurant was practically empty, yet the service was terrible, the food poorly executed, and the staff dismissive.

Overall, a deeply disappointing experience: unprofessional service, mis-cooked food, and a complete lack of accountability. I will not...

My family and I wanted to eat something in the restaurant which has a high enough rating on google maps. In result. Prawns ordered were nearly raw with the addition of the redish with the vinegar. The second dish (Fitness Pfanne) was nearly raw. Vegetables were raw and cold inside like after the freezer. The big violet onion was nearly raw and only sliced on four parts. Mushrooms were raw and cold inside too. In 20 minutes after such a meal my wife and son felt nausea and stomach pain. The whole next day my wife could not eat normally. I also ordered Carpaccio (there were nearly 10-12 slices of meat), but decided to take it with me home. We asked to pack this meal and take it home. We didn't check it after the pack, but at home there were only four slices. We did not expect such mediocre quality of food for such a high price. At the same time, the service was good, the waitress was very polite and pleasant, and the presentation of the dishes...

The big negative for me is that the waiter gave me the recepiet and said: It is 35 without tips!! It felt that it was a direct way to tip. When I paid 35 he was disappointed. I left so 2 Euros, but I did not want to pay a tip. 2 euros which others might think it is low, because there is a written rule from movies it has to be 5-10%. But, honestly, I live currently in Denmark for nearly a decade, previously the UK and Turkey, I never tip, nor was it part of the culture. What I know about Germany is that they do not have a tipping culture, but I guess when you speak English, they think that you are American, and maybe ask for a tip. Still, it is no justification.

A waiter is hired to take your order, serve food and make sure that the experience is positive. We do not tip the doctor, nurse, policeman, etc for doing their job.

I ate their steak with a baked potatoe. I ordered nothing to drink, not even water. The food was okay,...