The story
Gabelspiel is a French-rooted modern restaurant at Zehentbauernstraße 20 in Munich, and it holds one Michelin Star in 2026. It occupies a former corner pub in Giesing, a short walk from Tegernseer Landstraße.
Florian Berger is owner and chef de cuisine. He trained at Tantris, Hangar 7 and with Michel Bras, among other stations. French technique forms the base of his cooking, and he layers spices, textures and regional produce over it. Much of the supply comes from the region, with attention to animal welfare and sustainable sourcing. Der Feinschmecker gave the restaurant 3.5 points in 2026 and praised how he reinterprets the French fundamentals.
One menu runs through the evening, six or seven courses, and it changes at short notice. Recent dishes include Duroc pork with shellfish and potato, braised pigeon with carrot, cardamom and pistachio, and a course of truffle, egg and king trumpet mushroom. Berger has also served a ravioli of wild boar and egg yolk with cocoa and barberry. His vegetarian Faux Gras gets rewritten from time to time, for example with fig and hazelnut. A vegetarian menu is possible if you ask in advance.
The room is a small bistro with raw wooden tables, intimate and without fuss. Sabrina Berger runs the front of house and looks after the wine. The list covers Germany, Austria and France in depth, with Burgundy and Loire bottles among the French. Pairings come with wine or without alcohol.
Recognition
Ambience
Details
History
High quality cooking
On the bustling Tegernseer Landstraße, people gather at the small, unpretentious restaurant to enjoy finely prepared dishes featuring salmon, Duroc pork, or Challans duck. Florian Berger is the chef.
Concept Contemporary gourmet concept in a former corner pub in Giesing. A single menu, with vegetarian options available upon advance request. Culinary Style Florian Berger has mastered the fundamentals of French cuisine, consistently reinterpreting them with creativity and a strong regional focus. His wild boar and egg yolk ravioli with cocoa and barberry are delicately seasoned and incredibly pleasurable; the vegetarian Faux Gras has remained on the menu for quite some time, which he continually reinvents, such as with fig and hazelnut. In his refined vegetable cuisine, the cauliflower takes center stage, strikingly composed with tonburi, ginger, and mustard greens. Wine A well-curated wine list and dedicated beverage pairing (including non-alcoholic options). Ambiance Intimate and understated in a charming bistro style with raw wooden tables. Verdict Relaxed ambiance meets culinary excellence.
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