mural farmhouse - FINE DINE

Committed to an absolutely sustainable farm-to-table concept, executive chef Timo Fritsche and his team are in tune with the times. They source their ingredients locally and use them in their entirety, and they also do their own fermenting and pickling. In their creative set menu, they combine, for example, a perfectly cooked and briefly flame-grilled char from Schliersee with pickled white asparagus from the previous season, a finely emulsified white dressing with slightly acidic notes and a subtly sweet herb sauce. Vegetarian and pescetarian versions of the set menu are also available. An all-you-can-drink water option is offered with the set menu. The wines are organic and biodynamic. Housed in Sendling's WunderLocke hotel, À LA CARTE and FINE DINE form a trendy and stylish dual dining concept. Incidentally, MICHELIN-starred mural is its sister restaurant.

Seasonal and Regional Focus

• The restaurant emphasizes seasonal and regional cuisine, showcasing local ingredients in innovative ways.

Young and Innovative Chef

• Led by Chef Timo Fritsche, the restaurant is noted for its original and interesting dishes, executed with refined techniques.

Rooftop Bar Experience

• Guests are encouraged to arrive early to enjoy drinks at the rooftop bar, offering a unique pre-dining experience.

Signature Ingredients

• Schliersee char: Flame-grilled Bavarian freshwater fish celebrated for pristine quality and seasonality, showcased in mural farmhouse - FINE DINE's signature dish and paired with pickled white asparagus to capture local terroir.
• Pickled white asparagus (previous season): Preserved via fermentation/pickling to extend harvest, reduce waste, and provide bright acidity to balance the fish.
• Emulsified white dressing: Finely emulsified dressing with subtle acidic notes that lifts the dish and complements the seafood and asparagus.
• Herbaceous sauce: Garden herbs from local Bavarian sources adding freshness and a distinct regional character.