1804 Hirschau

Sustainable - seasonal - regional – these are the core values of chef Lukas Adebahr and his team. Housed in a historical building, his restaurant boasts an idyllic location in Munich's Englischer Garten – be sure to factor in a stroll before or after dinner. The kitchen adheres to the farm-to-table principle, using excellent ingredients sourced from regional farmers or grown on site in dishes such as rooster with green asparagus and morels. The cuisine often draws on Bavarian influences in imaginative ways. Desserts such as baba with rhubarb and sour cream are also tempting. There are vegetarian versions of the set menus Vom Hof and Vom Garten. The stylish interior has an Alpine feel – a tasteful blend of sleek lines, wood, glass and attractive decorative touches.

• Farm to table cooking in the Englischer Garten, with regional sourcing and on-site growing.
• Two house menus, Vom Hof and Vom Garten, with a vegetarian version available.
• A Green Star profile focused on regional, seasonal, low-waste practice.

• Onion broth
• Beet, paired with eel and tarragon
• Salmon trout
• Wels catfish
• Sweetbreads
• Capon
• White truffle
• Quince

Seasonal tasting menus titled Vom Hof and Vom Garten, available as a smaller or larger sequence, priced at 175 or 220, including water and coffee. Recent courses listed on the menu include onion broth, beet with eel and tarragon, salmon trout with mushroom and whey, wels catfish with potato and root vegetables, sweetbreads with chicory and pear, capon with carrot and pointed cabbage, and a white truffle course finished with caramel and quince, plus petit fours.