JAN

Exceptional cuisine

The restaurant of top chef Jan Hartwig in Munich's Museum Quarter: With minimalist chic and a casual urban atmosphere, he takes his guests' senses on an exceptionally indulgent journey.

Concept Jan Hartwig's new German cuisine ranks among the best in the country; he presents it in a contemporary, unpretentious manner within an urban setting. A tasting menu is available, with a reduced five-course version at lunch. Culinary Style Excellent craftsmanship, depth of flavor, and a certain pleasing richness characterize Hartwig's style. His menu begins with a showcase of tempting bites, from foie gras à la Chantilly with rum-soaked raisins to an elevated Gaisburger Marsch (a Swabian stew). These are followed by the highlights: pike fillet stuffed with currant bush butter, served with nori seaweed jam and raw slices of Norwegian scallop. Grilled red mullet with veal tongue, accompanied by a Teriyaki glaze, pumpkin in various preparations, and two sauces: a Sauternes-saffron vinaigrette and a spicy sea urchin broth. Last but not least, a new take on Hartwig's favorite ingredient, sweetbreads, this time prepared "Königsberg-style". And for dessert? A Tarte Tatin from the classics list! Wine A well-curated wine list focusing on Germany and France, complemented by numerous rare selections. Atmosphere Purist and stylish, featuring thoughtfully placed design accents and plenty of light wood. The service team led by Kilian Skalet is warm, relaxed, and highly knowledgeable. Conclusion Top-tier cuisine, genuine hospitality – contemporary fine dining at the highest level.

What makes it special?Jan is the first solo venture of chef Jan Hartwig, one of Germany’s most acclaimed young chefs, who redefines German haute cuisine with bold creativity, precision and soul. His tasting menus showcase technical brilliance while honouring heritage and regional ingredients in original, emotion-driven ways. Labour of love:Minimalist, calm and warmly lit, the restaurant is adorned with artworks by South German artist Stefan Strumbel and opens directly onto Hartwig’s open-plan kitchen – also known as his “laboratory of love”. It’s a space where tradition and innovation meet, and diners can witness the culinary craftsmanship of a loyal and dedicated team. Craft and confidence:Raised in the north-German region of Lower Saxony in a family with a gastronomic background, Hartwig discovered his passion for cooking early. Trained in classical French technique, he is shaping a distinct culinary voice that is German at heart and global in reach. He insists on cooking every sauce himself and mastering every detail, resulting in ever-changing menus that are confident and deeply personal.What’s on the menu?Each course reflects deep thought and meticulous execution. A tartlet of foie gras mousse with finger lime pearls and smoked maple syrup is layered with paper-thin pecan crisps – a decadent burst of texture and taste. Sea Urchin Louise with jellied oxtail, crème fraîche and chives is a delicate, yet flavour-packed homage to his young daughter. Elsewhere, trout from Schliersee, an idyllic freshwater lake near Munich, with iceberg lettuce, jalapeño, kohlrabi, horseradish, pumpernickel, dill and sauerkraut beurre blanc, evokes alpine purity.