.
ROCK RED MULLET
Fermented garlic, couscous, yogurt & plankton
.
GLAZED SWEETBREAD
Smoked fish broth, saffron, parsley root, sunflower seeds & celery
.
GOULASH
Cheek of veal, polenta & flamed cabbage
.
My dining companion Steve Plotniki again takes the words right out of my mouth:
“Absolutely superb meal at Jan, the new (when we visited) restaurant from former Atelier chef, @janhartwig_official . Modern European cooking that shows both modern & classical flourishes, but expressed in a way that made everything seem contemporary. The execution showed a surprisingly high level of precision for a restaurant that had only been open for a month when we visited. Better than his cooking at Atelier in my opinion. A Must Go when visiting Munich.”
.
Michelin Guide - ⭐️⭐️⭐️
OAD - 133
W50B -
Best Chef Awards -
.
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