The story
Brasserie Les Deux is a modern French restaurant at Maffeistraße 3a in Munich's 80333 postcode, inside the Schäfflerhof near Marienplatz. It holds one Michelin star (2026), and the building splits into a casual brasserie on the ground floor and a gourmet restaurant upstairs.
Nathalie Leblond leads the kitchen, working with premium French ingredients and a lighter touch than classic French cooking. The Schlemmer Atlas awarded it 4.5 Kochlöffel (2026) for combining French produce with Japanese flavors. Sauces and espumas often carry the seasoning, so the plates read clean rather than heavy.
The gourmet room offers tasting menus, one of them vegetarian, along with signature dishes from the à la carte list. Der Feinschmecker describes a scallop carpaccio with lemon confit and piment d'Espelette, and confited sea trout in lightly smoked pineapple jus with horseradish foam. Sweetbread is a fixture on the menu and changes often, here baked in a sunflower crust with mango-chili gel and white asparagus.
The upper floor is fully glazed, spacious, and styled with contemporary restraint. The wine list holds about 700 labels, weighted toward German and French bottles. Service is attentive and warm without being stiff.
Recognition
Ambience
Details
History
A sophisticated, fully glazed restaurant near the Frauenkirche that skillfully combines French premium ingredients with Japanese flavors. The gourmet restaurant is upstairs, while the brasserie is downstairs. It is headed by Nathalie Leblond.
High quality cooking
Concept In the heart of the city, Fabrice Kieffer operates this dual culinary destination: fine dining on the first floor, an ambitious brasserie downstairs; upstairs offers two tasting menus (one vegetarian) along with several signature dishes à la carte. Culinary Style Nathalie Leblond emphasizes premium ingredients and refined lightness in her French-inspired, contemporary take on cuisine: to begin, scallop carpaccio with lemon confit, passepierre, potato espuma, and piment d’Espelette; followed by perhaps confited sea trout in a lightly smoked pineapple jus, served with horseradish foam, carrot variations, and elderflower blossom. As a main course, sweetbread is a staple here, constantly reinvented; this iteration is baked in sunflower crunch, accompanied by mango-chili gel, white asparagus, corn espuma, and veal jus. Wine Exceptionally well-curated wine cellar with a German-French emphasis (approximately 700 labels). Atmosphere Stylish setting, spacious and defined by contemporary elegance, located on the fully glazed upper floor; Fabrice Kieffer and his team provide polished yet welcoming service. Verdict A worry-free gourmet experience, presented with abundant charm.
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