The story
Broeding, at Schulstraße 9 in Munich, is a Classic Cuisine restaurant that the Michelin Guide lists as Recommended for 2026. The menu changes with the season, and the room runs on a small, focused team.
Chef Manuel Reheis leads the kitchen and builds dishes around regional and seasonal ingredients. The restaurant works with a long list of named suppliers, including fish from the Starnberger See, Wildkarpfen, and organically certified vegetables and grains from farms around Munich and Upper Bavaria. Every element of a dish is made in house, and the kitchen avoids industrial products and additives. Broeding is also a member of Slow Food's Chef Alliance.
The menu for 11 March 2026 opened with smoked char with potato foam, radish and pumpkin. Fresh cheese ravioli with radicchio di Treviso and Belper Knolle followed, then carp tempura with pak choi and oyster mushroom. The main course was entrecôte with parsnip, black cabbage and onion jus. A dessert of spruce, honey and shiso closed the sequence. The Schlemmer Atlas gives the restaurant 2.5 Kochlöffel for 2026 and describes a different menu every day.
Founder Gottfried Wallisch, a sommelier, has long focused the wine list on Austrian producers. Guests can order a wine pairing or a non-alcoholic pairing, the latter created by Michael Wendlinger-Iwan. The restaurant also runs a wine shop open Monday to Saturday from 3 pm, with bottles selected by its sommeliers. The team prefers a quiet room without background music and a service style that stays at eye level with guests.
Recognition
Ambience
Details
Location
Facebook