The story
KOMU serves modern European fine dining at Hackenstraße 4 in Munich, and the Michelin Guide awarded it two stars in 2026 for excellent cooking. The kitchen draws on French technique and international training, with a menu that moves across regions rather than staying with one tradition.
Christoph Kunz leads the kitchen after cooking at Alois in Munich and at Schloss Schauenstein and Vendôme. His guiding idea is three or four components per plate, each balanced against the next. The restaurant describes the cooking as bold and inventive, with flavor pairings that often surprise.
The evening menu runs to eight courses for 295 euro, and the lunch menu offers four courses for 155 euro. Listed dishes include Danube salmon with chicory and cedar seed, Périgord truffle with hemp seed and green leek, and suckling pig with zucchini and cape gooseberry. A recent review describes sea bass served almost raw, like a crudo, with chanterelles and caviar. Desserts keep sweetness deliberately low.
The dining room has high ceilings, light wood and placed color accents. A chef's table overlooks the kitchen, and a bar sits in the entrance hall. The wine list centers on Germany and Austria alongside Europe's traditional wine regions, and pairings can be ordered course by course. Vegetarian menus are available on request, but vegan menus are not offered.
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Excellent cooking
In his modern and casual restaurant, Chef Christoph Kunz serves a three-component cuisine along with a globally inspired course sequence that is simply enjoyable. At lunch, a four-course menu is available.
Concept Christoph Kunz's urban fine-dining restaurant in the heart of the old town. A menu featuring eight courses in the evening and four at lunch. Culinary Style High pleasure in three or four components is the guiding principle here; the menu unfolds as a sequence of exquisitely balanced, elegantly plated delicacies that frequently surprise with their flavor pairings. Kunz enjoys forging new paths, as seen in the French Ikejime sea bass served almost raw, akin to a crudo, accompanied by chanterelles, onion cream, and caviar. The monkfish is equally surprising: pan-seared in a classic manner, presented with a heart of palm purée and raw salad, finished with finger limes for a bright acidic note. Elegant in flavor is the lamb loin with notes of lemon, yellow beet, and lovage, and, unexpectedly, veal head. Desserts feature minimal sweetness. Wine Focus on Germany and Austria, along with Europe's traditional wine-growing regions. Atmosphere Urban ambiance with high ceilings, light wood finishes, and skillfully placed color accents. Chef's table overlooking the kitchen; an inviting bar in the entrance hall. Verdict Within this stylish setting, everything revolves around the cuisine.
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