Brothers

The Brothers in question are the Klaas twins, who have already made a name for themselves as maître d' and sommelier on the restaurant scene; the name also alludes to the brotherly spirit in the team, which includes head chef Daniel Bodamer. He draws on experience gained during stints at some top establishments to create modern dishes with classical foundations and international influences, using excellent produce in the process. A set menu is also drawn from the à la carte selection and the well-curated wine list will delight lovers of sparkling wines, Burgundy and German Riesling. High-quality wine recommendations also by the glass. The atmosphere is laid back and urban chic. From the seats at the counter you can see into the kitchen.

Twin brothers Markus & Tobias Klaas at the helm

• Brothers Munich is owned and run by twin brothers Markus and Tobias Klaas, who personally engage with guests and bring a hands-on, family-led hospitality vibe to a fine-dining experience.

From minimalism to abundance: a bold dining philosophy

• The restaurant markets a shift away from austere minimalism toward a richly set table with a diverse range of flavors, encapsulated in a climate of collaboration and a “More is More” ethos (WEG VON ASKESE UND MINIMALISMUS, HIN ZUR FREUDE AM REICH GEDECKTEN TISCH).

An interactive, chef-led tasting with a global wine program and bar-view seating

• The menu centers on a 6-course tasting (with an à la carte option) led by Head Chef Daniel Bodamer; guests can watch the kitchen from the bar counter, sit at a high table with views of the room, and enjoy an extensive, globally sourced wine list with thoughtful pairings.

Signature Ingredients

• Langoustine: A centerpiece seafood highlighted in Brothers' tasting menu, notably presented as langoustine wrapped in knafeh pastry with orange, showcasing a bold, contemporary approach that pairs delicate shellfish with a Middle Eastern pastry technique and citrus for brightness.
• Knafeh (kunafa) pastry: Used as a wrapper for langoustine, this distinctive ingredient introduces a sweet-savory contrast and a textural element that defines the dish's innovative character.
• Orange: Used alongside langoustine in the wrapped preparation, contributing bright acidity and aromatic notes that lift the seafood, citrusy counterpoint in the dish.
• Brill (European flatfish): Featured as a signature course where brill is wrapped in a squash blossom with a bisque-like sauce, highlighting the restaurant's modern European style and emphasis on seafood.
• Squash blossom: Used to wrap brill, providing floral, delicate notes and a striking presentation; part of the dish's signature composition.
• Lamb: A recurring signature protein in Brothers' menu, served with pommes frites and complemented by lamb meatballs with yogurt, illustrating the meat's prominence in their contemporary European cuisine.
• Yogurt: Appears alongside lamb meatballs, offering tangy contrast and creaminess that balances the richness of lamb in their tasting menu compositions.
• Pomme frittes: Accompanying the lamb dish, demonstrating the chef's modern approach to pairing refined proteins with classic, textural sides.