KOMU

One of the most exceptionally satisfying dining experiences in my life at this 2-star restaurant. I visited for the lunch course, and everything was impressive. The texture and sauce of the Heilbutt (halibut) were especially outstanding. One minor personal drawback was the dessert made with Apfel (apple). It wasn’t particularly refreshing or sweet, and it ended the meal with a slightly bitter note. Perhaps the chef intended a hint of bitterness reminiscent of cacao or matcha.

This is easily one of the best Michelin Star restaurants I have been to - amazing food, very professional service and a keen eye for detail to the food - I look forward to coming back again! I really highly commend the service of Maxi, Alena, Jana and Bene! 👏🤩 Their service and proficiency was world class!!

Our favorite Michelin Experience. Delicious food, fair prices and super friendly and unpretentious staff. Loved it all.

An absolute gem. From start to finish. An unforgettable evening at Chefs table, with a drink with the team to round off a fantastic dinner.

We went for the lunch menu consisting of two small starters, two fish dishes, sous-vide duck breast and two desserts. The service was great, and we love the interior. The menu itself has a very sharp acidic note from start to finish, including both the intro starters and concluding desserts. The chef seemed to be quite cautious about controlling the sweetness, which makes the acidic taste even more pronounced. I might like some dishes more towards the fruity side. The plating, the details and the surprise factor are inline with a fine dining restaurant. Among the two fish dishes, the halibut was nicely done with some caramelization and a more balanced seasoning, the mackerel was more like a collection of small pieces put together. The fermented strawberry sauce was very good, reminded me of plum wine and plays with the duck well, but the sous vide duck itself alone was less great and had a strong game flavor. The first dessert was pineapple with a jasmine ice cream, again quite acidic, the ice cream was the highlight with a tea note. The white chocolate dessert from the second dish has a very strong citrus note. It balanced out the dark chocolate cube, but that one was kinda salty. Overall, we reckoned that while a whole menu focusing on the acidity was quite unique, it probably played better with a wine pairing or people who are used to stronger seasoning. The price was reasonable given the excellent service and presentation.

We went here for lunch and seated at the counter close by the kitchen. The atmosphere was chic and elegant without being stuffy. The interior was modern and we love the use of old wooden door nearby that added classic touch. We did the tasting menu and wine pairing. The wine pairing was on point, the food was amazing. The highlights are the duck breast although the creamed spinach with duck ragu stole the show. Another highlight is the bread, it was naan based made witg sourdough. The halibut was also great and we finished off with amazing mango dessert. Although only 4 courses the amusement bouches and mignardises help supplement the meals to make it wholesome experience.

Outstanding dinner experience. Every single dish was outstanding and of highest quality. Also very good wine list that alone is worth coming back. This place is in my opinion at the upper end of the 2-star range. Looking forward to coming back again. Thanks for the experience.

We had dinner at KOMU and while there were some positive aspects, the overall experience fell a bit short. You’re first welcomed in the front area of the restaurant where the aperitif and amuse-bouches are served. While the snacks, especially the carrot roll, were very good, the space felt too small for the number of guests arriving at the same time. The architecture of the old building is beautiful, and the interior design is sleek and stylish. Dinner takes place in the back, where the atmosphere is more intimate and the seating is comfortable and spacious. Unfortunately, we were seated right next to the wine and water station for another table, the cooler and bottles were placed right behind our heads, on the backrest of our seats and the constant clinking every time a bottle was taken in or out was quite distracting. The biggest issue for me was the food. It lacked surprise or excitement. Some dishes were even disappointing. For example, the red mullet was overpowered by peas, and the parfait dessert was neither smooth nor silky. A more significant issue was that my partner, who had asked weeks in advance to skip the sweetbreads, was served celery root instead. What made his entire dinner pescatarian. When we brought this up, the response was that “many people don’t like sweetbreads” and they plan to remove it from the menu soon. If that’s the case, it’s even more puzzling not to offer a better substitution. That said, the wine pairing was excellent, well chosen, interesting and thoughtfully explained. Service throughout the evening was friendly and polite. For a restaurant of this reputation and price point, I expected more than just a “nice” dinner and more attention to detail from the seating arrangements to thoughtful dietary accommodations and the overall balance of the dishes.