The story
Schwarzreiter Restaurant sits at Maximilianstraße 17 in Munich, inside the historic Hotel Vier Jahreszeiten. Der Feinschmecker gave it 3.5 in 2026, and the modern cuisine here is built on quality ingredients and classic technique.
Franz-Josef Unterlechner cooks creatively and independently. The kitchen offers two menus, one of them vegetarian, and a gourmet brunch on Saturdays. Expect a careful respect for the ingredient rather than theatre for its own sake.
Raw-marinated sea trout arrives with radishes and a buttermilk vinaigrette, topped with a radish cornflower. A generous sole fillet comes with avocado, cucumber, jalapeño and grilled red pepper, plus yellow pepper and chorizo sauces. Lamb "from head to toe" appears as liver, sweetbread and a leg prepared as a crépinette, with artichoke, broad beans and green olives.
The dining room is spacious, with cream and beige tones and wall reliefs from the Nymphenburg Porcelain Manufactory. Service is attentive and friendly. The Schlemmer Atlas awarded it 4 Kochlöffel in 2026, describing it as a sophisticated restaurant overlooking Maximilianstraße.
The wine list is well curated, and the team offers personal recommendations. The restaurant also hosts winemaker dinners, where producers' bottles are paired with courses designed by the chef.
Recognition
Ambience
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History
Sophisticated restaurant in a luxury hotel overlooking Maximilianstraße. In this regal setting, craftsmanship, tradition, culinary delight, and elegance hold a particularly special place.
Concept Gourmet restaurant in the historic Hotel Vier Jahreszeiten. Two menus (one vegetarian); gourmet brunch on Saturdays. Culinary Style Franz-Josef Unterlechner cooks creatively and independently, with a love for quality ingredients and classic craftsmanship. A beautifully crafted cornflower made from purple and black radish sits atop raw-marinated sea trout with radishes, surrounded by buttermilk vinaigrette. The chef presents the fillet of a generously sized sole with avocado, cucumber, jalapeño, and grilled red pepper, accompanied by two sauces (yellow pepper and chorizo). Finally, lamb “from head to toe” features liver, sweetbread, and leg of lamb prepared as a crépinette, complemented by Mediterranean notes of artichoke, broad beans, and green olives, accented by salsa verde and classic lamb jus. Wine Passionate recommendations and a well-curated list. Atmosphere Spacious interior defined by a harmonious blend of cream and beige tones, along with wall reliefs from the Nymphenburg Porcelain Manufactory. Attentive and friendly service. Conclusion A high-caliber dining experience marked by stylish hospitality.
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