The perfectly balanced flavours of chef Jan Hartwig’s dishes, matching ingredients with technical brilliance and originality, honed over time, dish after dish. His restaurant was awarded three Michelin stars less than six months after opening back in October 2022 ( Jan was previously at Atelier, which earned its first three Michelin stars in 2017).
Here, the wonderful pike dumpling with N25 Kaluga caviar, “Hanseatic prawn”, Marcona almonds, brown butter, poached marrow and vin jaune sauce, the crunchy texture and exquisite acidity of pickled herring “Matjes”, and the tender deliciousness of the salmon trout from lake Schliersee, less than an hour from Munich, served with Bouchot mussels, lentils from the Swabian Alps, and Brussels sprouts and Mimolette.
‘Labor der Liebe’ was written on the open kitchen, but I’m sure it also referred to the dining room, where the two sides blended as one.
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