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Ranked #14 in München's Best Restaurants.
Atelier im Bayerischen Hof München Tripadvisor Reviews
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12 Reviews
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Worth every penny.
Where to begin??! First, neither my husband nor I had ever experienced a Michelin restaurant but consider ourselves “foodies” for what it’s worth— and this experience was a “bucket list” item for us on our European holiday. The entire evening was perfection. The staff was so attentive yet utterly relatable and not pretentious in the slightest. We were able to converse with them as people and it added such a personal touch to the evening. Obviously the food is what you go for and it was spectacular. Every dish was artfully presented and the ingredients and preparation were thoughtfully explained. We opted for the 7 course service which really feels more like 11 courses with the little extras here and there. The evening lasted 3 hours and we were stuffed to the brim when we left. The chef came around to each table afterwards and that was a nice touch. To add- a table behind us brought two children (like aged 10-13) and kind of made a fuss about the menu not being what the kids liked. Our experience was a phone call 3 days asking if there were any modifications or special requests and we declined as we had already taken the time to look at the menu. I imagine this family was afforded the same phone call and neglected to mention they wanted their kids to have “beef and fries” as they requested that evening. The Sommelier handled this request with grace and went above and beyond to satisfy y requests even though in a sitting like this- that kind of request is VERY inconvenient and they often would not have the food on hand to provide. I think it’s worth mentioning because it shows their absolute dedication to making the evening perfect for all guests. It’s a splurge and a once in a lifetime experience but don’t hesitate if possible. So wonderful.
Be the first to ReplyDinner on 14.11
My visit on November 14th, 2023 in the simple studio in the Bayerischer Hof. You are greeted very nicely by the receptionist, who then leads you into a kind of private room, which is the actual restaurant. The restaurant is very simple but nicely decorated, which has the advantage that the guest can concentrate mainly on the food. That evening I decided on the whole menu, which is served in seven courses. When I decided on the menu, the sommelier came quite quickly and asked me if I had any questions about the wines or if I would like a glass. I said yes and decided on the "Kiedricher Turmberg" by Robert Weil from 2021. The wine was a good recommendation from the sommelier. When I made this decision, the first greetings from the kitchen came straight away, which consisted of three small dishes followed by a smoked salmon. All of them were really excellent. The menu started with a poached oyster with a Wagyu tartare. This was a really good combination of the saltiness of the oyster and the fatty taste of the tartare. The oyster didn't have such a strong aroma because of the poaching but it was still very full-bodied in taste. The next course consisted of a langoustine, which was cooked to perfection. There was also crab and pickled carrots, unfortunately the carrots were heavily influenced by the Ghoa cress, as this has a very pronounced coriander taste. Nevertheless, this course was also very tasty. The next course was the lake trout with Büsum crabs and veal head. At first glance, this looks like a very interesting combination, which harmonizes very well thanks to Anton Gschwendtner's sophistication and tastes perfect. This course is followed by my personal highlight, the glazed veal sweetbreads, which were glazed in their own jus. This course was literally a dream! The main protagonist of the next course was the saddle of venison, which was served in a very minimalist way, which I personally thought was great. Since you can see that the saddle of venison is clearly the focus of this dish, there is nothing to complain about. Now let's move on to the last two courses. For the cheese course, you could choose between cheese from the trolley or a Fontina Fonduta. I ordered the Fontina Fonduta, which was really excellent. At the end of the official menu, the main component was pear, which was served in different textures. This was rounded off with heartier components such as parsnip, chervil or quinoa. The crowning glory for me was a short tour of the two kitchens, thank you again for that! All in all, it can be said that it is a very successful menu. Thank you for the lovely evening and for the very tasty food! I'd love to come back!
Be the first to ReplyAll around... feel good... enjoy your "golden wedding anniversary" in style...
Yes, we had been looking forward to this evening for a long time, studied the menu in advance, read reviews... but this slight tingling in our stomachs lasted until the end of a lovely evening. The professional demeanor of the service team (perfect timing), pleasant ambience, expert advice and nice conversations were soothing. Whatever others may have to say about this restaurant: we were there with our eyes and all our senses and the taste was completely convincing. We could only express our respect for the chef on our golden wedding anniversary...
Be the first to ReplyAn be a special trip to this restaurant
Well worth the visit. Can well be a Michelin 3 star candidate next time. All dishes are well prepared, professionally presented and explained, and perfectly cooked.
Be the first to ReplyGourmet experience.
An exceptional Michelin starred dining experience in the heart of Munich. Very efficient and professional and friendly service combined with beautifully presented and delicious food. Well worth the visit.
Be the first to ReplyAmazing experience
You are artists. I am probably not the best person to provide feedback. It would be like asking an uneducated person to give a review on Einstein’s general theory of relativity. Still, for what it’s worth: I adore attention to details and your restaurant amazed me. Needless to say, it was delicious and well balanced. I also really appreciate you putting the effort into catering for our personal preferences. We will meet again. Stay sharp.
Be the first to ReplyOne word: Excellent!
at lobby level of the LHW hotel Bayerischer Hof Munich, everything is beautiful! I'm personally not able to find anything to criticize. both service and food deserve its Michelin 2 star calibar, Well Done!
Be the first to ReplyThe wrong Chef
I will be brief - we were expecting the former chef from Atelier. How this restaurant's new chef has maintained even 1 star is unfortunate. The ambiance is extraordinary cold and extremely modern and dark. The service was slow, uninformative, and the personnel were dressed in odd outfits / wraps that didn't fit them properly. We didn't even get decent drink recommendations or a drink menu. The food was well presented but taste was lacking. We've seen it all before. The varied textures from each course were extreme. All textures in one dish all the time. The pastry chef should be applauded. The dessert and chocolates were delicious. I cannot recommend this chef or restaurant at all for any reason and would like to say it's very overpriced.
Be the first to ReplyHighly recommended
A very reliable 2 Michelin star restaurant. The food was awesome and service was timely. The dining area next to terrace exit was very much private and served every expectation of ours. The wine selection was also quite satisfying. Recommend it big times.
Be the first to ReplyTerrible food
The service was excellent. The wine was nice. The food was terrible. Mackerel was disgusting - I couldn’t eat it. The rest was forgettable at best. Presentation was lovely. Decor was nice. We wouldn’t waste our time going back if it was free.
Be the first to ReplyExcellent Experiance
Worth the 3 mischelin stars
From start to finish a good food and service experiance
attentive staff, good ambiance
Excellent fresh ingredients cooked to perfection
Overall a satisfying experiance
Will visit again when in Munich
Up there with the best
Jan Hartwig has raised Atelier to one of the top restaurants in Germany and in Europe, for that matter, with three Michelin stars to match. We had a birthday dinner there and it was a soon-to-be-repeated experience. The current dining room is in what probably otherwise is a large winter garden with high glass ceilings - during the pandemic, it's easier here to spread out tables for social distancing. You can choose between a five to seven course menu but integrate two of the signature dishes of Chef Hartwig : the Chawanmushi & N25 caviar with rum raisins, Kyoto leek oil and Piemont hazelnuts, and 'Pork belly à la chinoise'. My daughter and I had the former - it was absolutely top class. My daughter and wife also had the pork belly - certainly not what you would expect (and get) at a top restaurant in Hong Kong, but very 'stimmig' in composition. Among the other dishes, a locally sourced salmon trout and grilled quail stood out. Towards the end, a 'pasteis de nata' was very good and (almost) as good as the pasteis de Belem from the eponymous pasteleria in Belem/Lisbon. As befits a restaurant at this level, service was attentive and not too formal. We had an excellent Riesling from F.P. Keller and I indulged in a Grappa digestif (excellent if a little overpriced) at the end.
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