The story
Restaurant Brothers Munich anchors its fine dining cuisine in a clear philosophy that favors abundance over minimalism. Tobias and Markus Klaas guide the operation alongside executive chef Daniel Bodamer, whose approach rejects culinary asceticism in favor of richly layered plates. This dedication to generous portions and precise technique recently earned the venue four spoons from the Schlemmer Atlas. Guests who book a table quickly notice how the open kitchen brings that energy directly into the dining room.
The six course tasting menu runs two hundred twenty euros and showcases their contemporary cooking through brown crab with koshihikari rice, langoustine tempura, and saddle of Bavarian lamb with chanterelles. An optional umai caviar supplement adds depth to the shellfish starter, while the strawberry dessert closes the sequence with vanilla and pumpkin seed oil. A curated wine pairing starting at one hundred ten euros features selections from Rias Baixas, Burgundy, and Pomerol. The small kitchen operates efficiently enough to maintain consistency even when serving larger parties.
Polished surfaces and carefully arranged place settings create a warm environment that aligns with the restaurant’s more is more ethos, reflecting a broader commitment to European gastronomy. A prominent high table sits near the pass, allowing guests to watch the brigade coordinate each course without feeling exposed. Energetic soundtracks play throughout the evening, reinforcing the intention to draw people closer around a shared meal. The staff maintains a personal tone that balances professional service with genuine hospitality.
Recognition
Ambience
Details
History
High quality cooking
Tobias and Markus Klaas, along with head chef Daniel Bodamer, run the elegant restaurant with its high table, open kitchen, and personal atmosphere. They offer a six-course menu and a small à la carte selection.
Concept Contemporary fine dining in Schwabing. A tasting menu and à la carte. Culinary Style Daniel Bodamer arrived with excellent credentials ("Tantris", "Schwarzwaldstube", "Le Clarence") – and quickly made a name for himself in the Munich scene with his contemporary French-inspired style. It’s great that everything is also available à la carte! His preparations demonstrate impressive skill, ranging from tataki-style dishes to charcoal-grilled amberjack to flounder with a chanterelle crust and melted beef marrow. Masterful craftsmanship, outstanding flavor: pigeon breast prepared like a crépinette, wrapped in chard and stuffed with foie gras and mushroom forcemeat. Accompanied by an artichoke variation and a classic French game sauce made with the poultry’s offal. Wine Tobias Klaas’s wine list features around 1,000 selections, ranging from prestigious Burgundies to geeky natural wines. Atmosphere A relaxed restaurant with a club-like vibe and an open kitchen, brilliantly run by host Markus Klaas; rather small tables, cool playlist. Verdict A place to feel at ease and enjoy sophisticated dining.
Location
Instagram