Jan

The story

Crafted with passion, served with love

A Laboratory of Love in the Heart of Munich

Restaurant Jan on Luisenstraße is the first solo venture of Jan Hartwig, one of only twelve three-starred chefs in Germany. In record time, Hartwig has developed a signature that is now earning serious international recognition — including a place on The World's 50 Best Restaurants list in 2025, a distinction that reflects both the ambition and the intimacy of what happens here every evening.

The space itself sets the tone: minimalist, calm, and warmly lit, adorned with artworks by South German artist Stefan Strumbel. The dining room opens directly onto Hartwig's open-plan kitchen — what he calls his Labor der Liebe, his laboratory of love — so guests can watch a loyal, dedicated team at work. It is a room where tradition and innovation sit comfortably side by side.

The Chef Behind the Plate

Raised in Lower Saxony in a family with a gastronomic background, Hartwig found his calling early. Trained in classical French technique, he has since shaped a culinary voice that is distinctly German in spirit and global in reach. He insists on cooking every sauce himself, and that hands-on commitment shows in menus that change regularly and feel deeply personal.

The goal, as the restaurant puts it, is not merely sophisticated taste experiences but emotions on the plate. Each menu draws on the flavor profile of the finest regional products and the DNA of German cuisine, reinterpreted in Hartwig's own language. Sustainability and respect for seasonality and animal welfare guide every sourcing decision.

What to Expect at the Table

The large tasting menu runs to €355, with an abbreviated lunchtime version available on Fridays at €305. Signature dishes from an extra menu can be added alongside. A wine pairing is available for those who want the full experience.

The courses that have drawn the most attention speak to Hartwig's range: a tartlet of foie gras mousse with finger lime pearls and smoked maple syrup, layered with paper-thin pecan crisps; Sea Urchin Louise — a delicate, flavour-packed dish named for his young daughter, built from jellied oxtail, crème fraîche and chives; and trout from Schliersee, a freshwater lake near Munich, served with iceberg lettuce, jalapeño, kohlrabi, horseradish, pumpernickel, dill and a sauerkraut beurre blanc that quietly evokes alpine purity. These are dishes with biography behind them.

Restaurant Jan is, in the end, a place where German haute cuisine is being written anew — course by course, sauce by sauce.