Restaurant JAN - Jan Hartwig — Restaurant in Munich

The fact that JAN continues to hold any Michelin stars—let alone three—is incredible. I went with my mother and father on our trip to Munich and our experience on June 24 presented us with a dining experience that would be unacceptable at any price point—let alone €560/per person we paid.

We entered into a very casual and unrefined dining room playing 80s music—which we didn’t originally pay much attention to—as we were greatly looking forward to the food. Our attention was grabbed though when we noticed one guest was seated awkwardly facing a structural pylon and directly in a walkway, an unthinkable layout for a supposed fine dining establishment. Additionally the tables were almost entirely barren—with no tablecloth and just a little cloth placemat with JANs name on it—a very cheap looking setup.

Service throughout the evening was abysmal. Dirty silverware remained on our table across multiple courses. When replacements were eventually brought, they were carelessly placed, often not even set on the provided silverware stones. Overall Staff coordination was chaotic with kitchen staff occasionally coming out to serve food.

Making matters worse, there was no designated sommelier, which is simply unacceptable given that the wine pairing is priced at €189 per person. The “sommelier” was regularly seen serving food and helping the kitchen. That price point demands thoughtful selections and knowledgeable service. Instead, we received acidic, overly tannic, uninspired wines that didn’t remotely pair with the food and left an unpleasant aftertaste. We even had to ask for a different wine for the short rib pairing because the one provided tasted worse than boxed wine from a college party.

Finally, the food did not redeem the experience. After a great amuse bouche and a passable tartare and pikeperch, the kitchen completely fell apart. The short rib was dry and inedible, the duck was chewy and served with dull silverware and “breakfast for dinner” turned out to be little more than a buffet granola and yogurt. That was on top of the disharmonious pace of the operation. The final dessert was a chaotic pile of fruit and sugar. At best, the food was a 4/10—and that’s generous. Everything else about the experience was a firm 1/10. When confronted about some of these issues the staff’s tone ranged from indifferent to actively condescending. When we politely noted that the knives provided with the duck course were too dull to cut the meat, the response was a patronizing, “Are you using the correct side of the knife?”—as though we were children unfamiliar with cutlery

To add one final layer of strangeness: the dining room seemed artificially filled. A few diners were sitting alone— and most notably —there was one woman who slept through half the meal. It gave the impression that guests were comped or paid simply to give the appearance of demand—an uncomfortable and shady practice for a restaurant of this supposed stature.

We paid our bill and sprinted out of the restaurant relieved to be done with the most gruesome 4 hours in recent memory. JAN is not a fine dining experience—it is a disjointed, overpriced, and deeply pretentious operation from an individual who is clearly just cruising on name recognition.

If you’re looking for a truly exceptional Michelin-starred experience in Munich, skip JAN entirely and go to Restaurant Atelier. We had an absolutely incredible experience there 3 days prior. They deserve the 3 stars, JAN deserves...

Fine-Tuning for Gourmets: Our Evening at “JAN” (Munich)

15.1.25, we visited “JAN” in Munich. Even before tasting the first courses, we sensed something special: Foie Gras, Crustade, Carne Cruda & Bonito amuse-bouches delighted us, followed by an excellent Gaisburger Marsch and a divine Rockefeller oyster. The kitchen impressed further with char and pike quenelles, so precise we nearly declared them the highlight.

Ambiance Our evening began awkwardly, waiting outside in the cold for five minutes because the doorbell went unheard. Inside, a modern, minimalist style greeted us, though bright lights gave certain tables a harsh “spotlight.” Softer lighting would have better suited the upscale vibe. The restrooms were clean but felt more like a standard eatery than a gourmet landmark. Overall, these new premises don’t convey a true three-star ambiance.

Culinary Highlights vs. Letdowns Amuse-bouches and fish dishes showed refined, three-star finesse. Veal sweetbreads and pigeon, though solid, lacked an unforgettable spark of the heart.

Service & Flow At-table service was friendly and knowledgeable, though a mild rush was noticeable. Our seven-course meal stretched nearly five hours, making it feel like a marathon. We ended up taking petits fours to go.

High Points Foie Gras, mini Gaisburger Marsch, and that Rockefeller oyster were standouts. Char and pike quenelles were equally impressive. Even dessert brought a smile, though we were already quite full.

Improvements The missed doorbell, overly bright lighting at some chairs, and extended wait times detracted from a true fine-dining aura. Veal sweetbreads and pigeon might benefit from a creative twist.

Balancing the Stars While the kitchen feels 3-star in flavor and execution, service and ambiance hover around 1 star due to layout, lighting, and pacing. Blending the two might yield a fair 2-star rating, echoing our experience at “Moesmer.” where it was the opposite around.

Conclusion “JAN” delivers some exceptional courses—especially in seafood—but the lengthy format tests even dedicated foodies. A more streamlined menu and a setting truly suited to top-tier dining would give “JAN” the polish it deserves. There’s real potential here, yet we personally favor the cohesive three-star feel found at his former spots, the Atelier and even the Schloss Nymphenburg pop-up...

Jan does not deserve its 3 Michelin stars — in fact, it doesn’t deserve any.

From the moment we walked in, something felt off. The dining room was uninspired, the host was unfriendly, and the overall atmosphere lacked the warmth and refinement you expect from a world-class restaurant. There was no sense of welcome or occasion.

Service was poorly executed and completely out of sync with the kitchen. We sat with empty glasses for long stretches, and there was no sommelier — a glaring omission for a supposedly elite dining experience. The wine selections felt cheap and unconsidered, and there was no guidance or pairing offered.

The food was at best mediocre. The short rib dish, a main course, was dry and completely lacking in flavor — made worse by a dull knife that made it nearly impossible to cut. The final course, a yogurt with granola, felt more like breakfast than a thoughtful end to a fine meal. It was jarring and left me with a very upset stomach the next day.

There was no harmony between the kitchen and the floor staff — it felt chaotic, disorganized, and amateur. To top it off, a woman seated alone across from me kept nodding off at the table, which gave the distinct impression she was there simply to fill seats.

Jan was not just disappointing — it was baffling. This is not a restaurant operating at a 3-star level. It’s a mystery how it earned that...