Zum Dürnbräu

Pork knuckle was tender with crispy crackling and the beef was tender, beefy and perfectly medium rare. Who knew crispy onions went so well with beef?

The star however was the beef soup with liver dumplings.

This was no ordinary beef bone broth, but tasted like it was made with meat, giving it a beefy complexity and umami that blew us away.

The chef was so confident of this soup that it was served barely seasoned (there is salt on the table), enabling us to taste its depth of flavour at its purest.

The liver dumplings again surprised in its tender interior and light taste that complemented the soup well. We don’t come from a culture of bread based dumplings so discovering all types of knödel has been a surprisingly delicious revelation.

Service again was brisk and friendly and they weren’t too rushed to explain the dishes to us when asked.

Anyone visiting Munich should come here for the soup. Liver dumplings are optional.