Atelier im Bayerischen Hof

Atelier in Munich is a true gastronomic gem and a destination fully deserving of its two Michelin stars. Led by the exceptionally talented and award-winning young chef Anton Gschwendtner, the restaurant is located within the legendary Hotel Bayerischer Hof, one of Bavaria’s most iconic luxury hotels. The interior, designed by Axel Vervoordt, is refined and minimalist, evoking the atmosphere of an artist’s studio — calm, elegant, and perfectly aligned with the philosophy of the kitchen. Chef Gschwendtner, coming from a family of restaurateurs and shaped by some of the finest kitchens in Germany and Europe, presents a cuisine that is modern, precise, and artistic. His style masterfully blends French techniques, Asian influences, and top-quality regional products. At Atelier, food is treated as art that engages all the senses. The seasonal tasting menu is available in 6, 7, or 8 courses, with both classic and vegetarian options. After a series of beautifully executed amuse-bouches, the culinary journey unfolds with remarkable dishes such as dry-aged trout with black radish and Piedmont hazelnuts, king crab with artichoke and XO bresaola, pike with premium caviar and yuzu, glazed veal sweetbreads, venison from Gutshof Polting, exquisite desserts, and a superb cheese selection from Van Tricht. The vegetarian menu was equally impressive. All of this is complemented by expertly curated wines and flawless, attentive service. A memorable culinary experience that fully lives up to its Michelin reputation — refined, creative, and deeply satisfying.

World-class at L’Atelier, Munich: faultless service, brilliant allergy-aware adjustments, superb wine pairings, and an unforgettable dessert. ★★★★★ Top 1% dining experience—anywhere in the world. From the first amuse-bouches to the last mignardise, L’Atelier delivers a masterclass in hospitality and precision. Service is flawless—warm, observant, never performative. My friend’s capsaicin allergy was handled with quiet excellence: courses were thoughtfully re-engineered without sacrificing balance, texture, or depth of flavor. The amuse-bouches set the tone: refined little compositions with layered tastes and contrasting textures—playful yet rigorous. Course after course landed perfectly, with exact seasoning, meticulous temperatures, and sauces that carried real dimension. The wine pairing was outstanding: intelligent, transparent choices that elevated—not overshadowed—each plate, with pacing and pour sizes calibrated to the menu’s arc. Dessert was extraordinary: a study in elegance and restraint with bright, clean flavors and impeccable technique—an unforgettable finish to a seamless meal. Verdict: World-class cuisine and one of my best gastronomic experiences, full stop. ★★★★★

Anton Gschwendtner is the chef and brings out the dishes in the restaurant. He looks like he is cooking his heart out or as they say in Munich doing whatever your heart wishes in terms of Michelin star cooking. We went for 5 courses at 250 euro but feel like they gave us a lot more. The food is exquisite. My friend had the vegetarian menu, I had meat. Anton should win awards for incredible vegetarian cooking (which is usually in most restaurants considered a second class citizen). Those dishes mirrored the excellence of my meat dishes. One course I had included a small tube of pastry with steak tartar. I would not have chosen this on a menu but it melted in my mouth quite outstanding softness and favour. There are endless beautiful courses. All with some of the finest ingredients one could imagine. It really was a magnificent evening. It is pricey but worth every euro. Really you cannot imagine how your bill is not 1000 euro each. We opted not to have a wine pairing and chose wine from the menu. I paid 59 euro for a half bottle red (think montepulciano) but found it young and disappointing. Had much better at the Charles hotel the next day with a cheaper Chianti. Am now in switzerland and the cab franc again better than both for less money. So not sure whether the restaurant just has an expensive wine list just because it’s an expensive wine list without the calibre of a good selection am not sure. A person could say well you should have had the wine pairing but I’m not sure if I would have been disappointed (and very drunk). Anyway this should not put you off - it is one of the best food experiences I’ve had. On the atmosphere it was designed Belgian art dealer Axel Vervoordt. Did I like it? Not really but it is calming and seats comfortable. In fact I think it doesn’t feel artistic but the waiter explained it’s more about the feeling. So in that case I agree - we had a very enjoyable night. We did say hello to Anton. My friend liked her celeriac dish the best. It is fancy so you must expect to sit through the process. It’s not a quick evening. There is a 7 course option with cheese.

incredible experience from start to finish! Every detail was thoughtfully executed, and the service was flawless. What truly stood out was the chef personally being part of the serving crew—bringing out each course, engaging with guests, and making sure everything was perfect. The food was not only beautifully presented but bursting with flavor. It was warm, intimate, and unforgettable. Honestly, this experience was much better than Jan, which is a 3-star Michelin restaurant. This deserves every bit of 5 stars—and then some!

Dining at Restaurant Atelier is truly an amazing experience. The moment you sit down, you know you are in for a very special treat. The atmosphere is intimate and beautiful. We elected for a seven course meal and every course was delicious, well-prepared, and most pleasing to the eye and palette. The wine suggestions were also perfect and complemented our choices. The service is impeccable, with courses being delivered on trays by the exceptional staff. My personal favorites were the cheese trolley and my birthday treat, chocolate cake in a personalized box! If you are in Munich and are a foodie, this is the place to have a once in a lifetime experience!

This was an easy 5 star review. We are on vacation in Munich and decided to try this 2 Michelin star restaurant. First of all, the staff were exceptional. Their attention to detail, knowledge of the food and wines, and care for us as customers, was the best we have ever experience. Second, the wine and drinks paired perfectly with the courses and we left (slightly) drunk and very happy. Finally, the food was the best we’ve ever had. We like to try a Michelin rated restaurant on every vacation, and this was by far the most delicious. We got the 7 course vegetarian option, and every course was somehow a step above the previous tasting. Our favourite was the Gnocchi or the egg yolk dish. Amazing flavours, every dish was truly a piece of art, and perfect portion sizes. We left full, buzzed, and extremely happy with our experience at Atelier. Cheers from Canada!

As every year, my wife and I spent our christmas dinner date at the Atelier. It is our most fav restaurant in Munich and a heartfelt recommendation. Service is the best of the best and the menu is mind-blowing! 6 out of 5 stars ;-)

I had such a fun and delicious dinner at Atelier. The restaurant was very kind to accommodate a younger diner in our group. Surprisingly the fish dishes here are amazing given how inland Munich is. The hamachi and the sturgeon are some of the best that I have had. Wagyu is handled perfectly as well as it is not too rich. The pineapple with boozy cake for dessert is absolutely fun to enjoy. A couple of dishes are salty for my taste, but I heard that German palates are on the salty side. Service is top-notch. Ambience is modern and inviting.

It was our first time here after Anton Geschwendter took over the kitchen. It was recently awarded 2 Michelin starts less than a year after Anton took over and it's more than deserving of the stars. I look forward to this place regaining its 3rd star. Exceptional cuisine and generous kitchen. Loved each and every course and some of my favorites were the Mackarel, Wagyu A5, Beetroot pre dessert, the veal tartare, the pralines and the amazing dessert with passion fruit sauce. It was truly divine. Service was excellent and I was very happy to see a fabulous selection of German wines on the list. The list of French wines needs drastic improvements in my opinion. And also some more new world wines like Australia or NZ would make it a truly well rounded list. Wine prices are on the high side for me. Happily come here again anytime. It's amazing food from a young chef that has so much talent.

This was the best culinary experience of my life. Every aspect of the experience was outstanding and exceeded my expectations.

Well would have liked to try this restaurant but my request to move the reservation went unanswered and of course this is a restaurant that simply charges the full ride if you miss your reservation- a full €300 for absolutely nothing. Usually a restaurant of this caliber would check the day before with people to ensure they are able to make the reservation in case mixups like this occur. Yes I do realize it was our fault. But a little communication when reservations are made months in advance would be appreciated when you are supposedly a high caliber restaurant. We have been to many, many Michelin starred restaurants and this is the first time I have ever had an issue and been charged such a heart stopping price. I would recommend that there are other restaurants in Munich like Hotel Königshof that treat customers willing to pay this much for a meal with more courtesy. So diners beware- you will wait months for the table and any hiccup will result in full charge.

Wonderful dinner with numerous outstanding dishes: Mother of Pearl, trout, and venison. The sommelier recommended me a Spatburgander that reminded me of a Grand Cru Chambolle Musigny, for €120!!! Service is professional and formal. The food is on the heavy side with lots of butter and cream. There must have been at least 25 courses in the prix fixed menu. We were so stuffed that we did not have room for the cheese course. (It didn't help that my wife and I asked for an extra entree, the venison)