In the past few years, the German kitchen has undergone some renovations allowing it to breath new life into its traditionally heavy dishes. One chef who has the led the culinary charge is Karl Ederer, whose emphasis on local and seasonal ingredients set him apart way back in the ‘80s before the farm to fork fad was in vogue. Since then, his attitude has remained unchanged. The restaurant carries a heavy German accent, but occasionally migrates south to Spain and Italy. Dishes such as, zucchini blossoms stuffed with polenta, mushrooms, grilled eggplant and mint are evident of this switch as well as Ederer’s open attitude to other food cultures.
Located in an antique building in the heart of old town Munich, the lofty, open-aired windows reminiscent of Bavarian banquet hall mingle with its luxe interior trappings. Treat your palate to helpings of marinated sweet-and-sour pumpkin served with shiitake mushrooms, parsley roots, and lukewarm chunks of octopus; or terrine of duckling foie gras with brioche and a dollop of pumpkin jelly.