The story
1804 Hirschau is a seasonal German restaurant at Gyßlingstraße 15 in Munich's English Garden, and it earned one Michelin star in 2026. The kitchen works on a farm-to-table basis, and many of its herbs and some vegetables are grown on the property itself.
Lukas Adebahr cooked under Tohru Nakamura at the Werneckhof, and that training shows in the precision of the plates. Guests choose between a small and a large menu, both shaped by the season, with a vegetarian version available. The menus typically run five to eight courses.
Der Feinschmecker, which lists 1804 as the fine-dining offshoot of the Hirschau beer garden, singled out the opening miniatures, including a mushroom and mountain peach tartlet. A tomato salad with roasted duck fat meets slices of juicy watermelon, nasturtium leaves and small crisp croûtons. Sea trout comes with a buttery beet purée, roasted pistachios and chives, and the meal often closes on a mini savarin finished with bay leaf oil.
The dining room has an upscale country-house feel, with fine porcelain and Riedel and Zalto glassware. The restaurant seats parties in its main room and winter garden, and the herb garden suits cocktail receptions and private dinners outdoors. The winter garden terrace holds a 30-year-old olive tree. The wine list holds around 150 European bottles, and the restaurant hosts themed wine dinners and truffle evenings throughout the year.
Recognition
Ambience
Details
History
High quality cooking
Fine dining with a farm-to-table concept in the heart of the English Garden. Some vegetables are even grown on the property itself. Chef Lukas Adebahr's menus feature five to eight exquisite courses.
Concept Fine-dining offshoot of the Hirschau beer garden, offering two menus (omnivore or vegetarian) in four or six courses, with optional additions featuring nose-to-tail specialties. Vegetables and herbs are sourced partly from their own garden. Culinary Style The influence of Lukas Adebahr’s time cooking under Tohru Nakamura at the Werneckhof is both visible and palpable. The opening miniatures are already visually stunning, particularly a mushroom and mountain peach tartlet. He balances the umami bomb of a tomato salad with roasted duck fat against a juicy, fresh slice of watermelon, accompanied by nasturtium leaves and tiny crispy croûtons. The sea trout fillet and buttery beet puree gain crunch and green notes from roasted pistachios and chives, while the mini savarin with bay leaf oil leaves a lingering aromatic finish. Wine A selection of 150 European wines, all high-quality and pricey, though the wine service has room for improvement. Atmosphere Upscale country-house style, elegant porcelain, and fine glassware from Riedel and Zalto—clearly a significant investment was made in the décor. However, the service does not match the culinary standard; notably, there is a lack of an engaging host presence. Verdict Culinary ambitious and refined, though the service still has room for improvement—we will be watching closely.
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