Buffet Kull

The story

Crafted with passion, served with love

A Munich Classic with a New York Soul

More than two decades ago, Rudi Kull and Albert Weinzierl took a bold bet: open a restaurant in Munich's city centre at a time when the streets emptied after dark. Inspired by Rudi's years in New York, they created something the city hadn't seen before – a French bistro with a distinctly Manhattan attitude. That original conviction still defines Buffet Kull today.

The Room and the Feeling

Floor-to-ceiling latticed windows filter soft, muted light. Mirrors line the walls. Tables are set close together, the way they are in any proper brasserie that takes conviviality seriously. The effect is immediately urban and alive – a space that invites conversation rather than ceremony. It is, as the restaurant puts it, French joie de vivre with New York esprit: timeless and always modern.

What's on the Plate

The kitchen works at the intersection of French brasserie cooking and Mediterranean sensibility. Classics like a NY-style fillet steak share the menu with contemporary fish dishes, vegetarian options, and freshly interpreted compositions. High-quality meat and fish meet a carefully chosen selection of wines and spirits – an approach serious enough to earn Buffet Kull the Wine Spectator Best of Award of Excellence in 2024, one of the trade's most respected recognitions for wine programmes.

The Team

Behind the polished service is a team the restaurant describes simply as characters without equal – some there from the beginning, some newer arrivals, all committed to genuine hospitality. Avec plaisir, as they say.

Buffet Kull also accommodates private events and group dinners, with the team handling planning directly.