Restaurant Gabelspiel — Restaurant in Munich

the restaurant looks amazing and cozy, the staff is great but lets talk about the food:

Under the advice of a foodie friend, we went for the menu paired with the non-alcoholic drinks and never was i happier NOT to drink wine. Each drink pairing was showing not only creativity and a little outside the box thinking, but was absolutely perfection when paired with the food. The level on which the non-alcoholic pairing matched each course could not be matched with wine. (perfect!)

We started with a little aperitif and were soon presented a little soup/broth, absolutely delicious and reinforced the cozy feeling in a cold autumn evening.

The first three items (Veal / Herb Explosion / Cauliflower) were an absolute stunning introduction, each item was delicious and the skill and personality of the chef was immediately coming through, we were delighted.

Next up, an item that sparked some curiosity as it appears on the menu as "Faux gras"... intriguing. The flavors it presented were delightful, offering a compelling experience. Yet, it's worth noting that the generous size of the waffle made it a challenge to savor every nuance simultaneously.

Moving on to the local seafood selection, we encountered one of the two undisputed highlights of the evening's culinary journey. This particular dish unfurled a symphony of flavors that left an indelible mark on the palate. It was a moment in we found ourselves immersed in the culinary genius of the chef.

It is time for an homage to the German tradition, "bread time." Here, the transcendent experience we've been savoring comes abruptly back to the realm of the ordinary. We transition from the heights of culinary excellence to a more moderate realm – a shift that, while unexpected, left us with a twinge of disappointment.

It's "Autumn" time, and our next dish transports us deep into the heart of the forest. In a symphony of flavors, textures, and visual artistry, this dish masterfully reflects the culinary prowess of the chef. amazing!

Our journey continue with a creative surf&turf, a unique combination of Gamba / Pork / Banana that was undeniably enjoyable, though one might discern a hint of excess saltiness, scarcely detracting from the overall experience.

Now time to call on the stage what should have been the a star dish, with Wagyu / gyoza a delicious pepper reduction and miso puree. I cannot hide the fact that at first sight, you would think the meat serving would be twice the served size. As the single Wagyu slice sits modest on the plate. The start of this dish is without doubt the pepper sauce, the gyoza wrapper was unexpectedly good. This dish left us slightly disappointed.

We opted for the Sweets close the menu, Quince / Croissant / Pistachio, we are warned that it might not be what we initially expect and comes with a little surprise ingredient. We receive a little work of art, on a bed of Quince we have a croissant creme (yeah you read that right) topped with crunchy pistachio crumbs and caviar ?! what ? picture me skeptical.

However, much like our earlier encounter with the local fish dish, this was yet another moment where the chef's undeniable mastery shone brilliantly. The sweet dish was nothing short of a work of art, and the inclusion of caviar revealed itself to be a stroke of genius, harmonizing seamlessly with the entire composition. It was nothing short of extraordinary.

While some of the dishes have room for improvement, there are those that achieve culinary excellence. We would willingly forego the "brotzeit" in favor of another offering that truly showcases the chef's remarkable talent.

Overall a great experience, we look forward to visit again...

Very interesting and surprising restaurant. Definitely one of the best fine dining experiences you can find in Munich nowadays. The service is kind, professional and very well organized but the food is definitely the star of the show as the name of the restaurant suggests; delicious, extremely well presented and creative with particular attention to the vegetable part of every dish. Faux gras, Dumpling and So a Kas are the extremely strong highlights of a well designed Menu. (Fun fact: So a Kas was so amazing we had to ask for a second round, that the Chef gently offered us.) I chose the non-alcoholic pairing and it was simply outstanding: every drink was carefully well designed and the combinations were so spot on that at least in one case (Karfiol) the Drink made the dish sky rocket high to altitudes that the dish alone (in my opinion of course) could not reach. So the pairing is absolutely recommended as important part of the experience. Chef Florian personally greeted me and my sous-chef at the end of the tasting menu and introduced us to his Team while chatting friendly with us. Highly recommended. Great Value-for-Money. I will come...

Don‘t judge the building by its exterior - inside it looks elegant. The restaurant is cosey and at -roundabout- a dozen tables, the guests find space for an enjoyable evening. I have to admit, it was my debut at a Michelin Star Restaurant and I felt like an culinary illiterate. You think, you know food - I have eaten before, but what comes to your table and explode in your mouth is far away from what I have experienced so far. In the end, it was not only an exciting experience for the tongue, but also a challenge for my brain. An experience, I can strongly recommend. Besides this I highly appreciated the service that was always kind and friendly, competent and always on eye-level, never arrogant. I like to thank the team for the beautiful evening and wish you all the best for the future. PS: The asparagus Burrata is a dream. I believe my favorite of the...