KOMU — Restaurant in Munich

Our biggest disappointment in a Michelin-starred restaurant

We'd been wanting to go to KOMU for several months, as we often walked past it. It looked very tempting from the outside. Unfortunately, our experience fell far short of our expectations. And yet, Michelin-starred restaurants are a real passion for us.

What we liked Some of the people in the team were very friendly, especially the person in charge of the wines: smiling, inspired and passionate. And also, some of the cooks in the kitchen. The restaurant is beautifully decorated, I must admit, it's very elegant, and the materials are of high quality. On my menu, I liked the meat, which was very tender and delicious (Alte Kuh), and the little lobster, which was really tasty.

What we didn't like Almost everything else was disappointing in our opinion The welcome was very mechanical and uninviting. The amuse-bouches were not bad, but in our opinion not at all up to the standard of a double Michelin-starred restaurant. Overall, I was never surprised by the food, which I found uninspired and lacking in originality. We expected an exceptional culinary journey. This was never the case, except perhaps the lobster. I couldn't even finish the dessert with pink pepper The person in charge of the wines passionately explained each wine served (only white) but I was only really convinced by the excellent Tuscan wine and another more floral wine. The 6 other seemed ordinary to me, not at all extraordinary. We had a table right next to the kitchen, but unfortunately the chef hardly spoke to us during the meal, or even pay attention to us. While he was talking to other people next to us. It was rather embarrassing. We had no interest in these conversations, but since we had this proximity, we had to endure them. We weren't asked what we thought of our experience when we paid, which is for me incomprehensible when you consider that the budget for a restaurant like this is equivalent to 2 nights in a luxury hotel.

After 5 long hours, this evening was a real disappointment for us, as we were really looking forward to discovering KOMU. We were expecting a truly unique moment, but what we got was not a good...

We had dinner at KOMU and while there were some positive aspects, the overall experience fell a bit short. You’re first welcomed in the front area of the restaurant where the aperitif and amuse-bouches are served. While the snacks, especially the carrot roll, were very good, the space felt too small for the number of guests arriving at the same time. The architecture of the old building is beautiful, and the interior design is sleek and stylish. Dinner takes place in the back, where the atmosphere is more intimate and the seating is comfortable and spacious. Unfortunately, we were seated right next to the wine and water station for another table, the cooler and bottles were placed right behind our heads, on the backrest of our seats and the constant clinking every time a bottle was taken in or out was quite distracting. The biggest issue for me was the food. It lacked surprise or excitement. Some dishes were even disappointing. For example, the red mullet was overpowered by peas, and the parfait dessert was neither smooth nor silky. A more significant issue was that my partner, who had asked weeks in advance to skip the sweetbreads, was served celery root instead. What made his entire dinner pescatarian. When we brought this up, the response was that “many people don’t like sweetbreads” and they plan to remove it from the menu soon. If that’s the case, it’s even more puzzling not to offer a better substitution. That said, the wine pairing was excellent, well chosen, interesting and thoughtfully explained. Service throughout the evening was friendly and polite. For a restaurant of this reputation and price point, I expected more than just a “nice” dinner and more attention to detail from the seating arrangements to thoughtful dietary accommodations and the overall balance...

We went for the lunch menu consisting of two small starters, two fish dishes, sous-vide duck breast and two desserts. The service was great, and we love the interior. The menu itself has a very sharp acidic note from start to finish, including both the intro starters and concluding desserts. The chef seemed to be quite cautious about controlling the sweetness, which makes the acidic taste even more pronounced. I might like some dishes more towards the fruity side. The plating, the details and the surprise factor are inline with a fine dining restaurant. Among the two fish dishes, the halibut was nicely done with some caramelization and a more balanced seasoning, the mackerel was more like a collection of small pieces put together. The fermented strawberry sauce was very good, reminded me of plum wine and plays with the duck well, but the sous vide duck itself alone was less great and had a strong game flavor. The first dessert was pineapple with a jasmine ice cream, again quite acidic, the ice cream was the highlight with a tea note. The white chocolate dessert from the second dish has a very strong citrus note. It balanced out the dark chocolate cube, but that one was kinda salty. Overall, we reckoned that while a whole menu focusing on the acidity was quite unique, it probably played better with a wine pairing or people who are used to stronger seasoning. The price was reasonable given the excellent service and...