The story
Sparkling Bistro at Amalienstraße 89 / Türkenstraße 86 in Munich is an Austrian-French kitchen that holds one Michelin star (2026 listing). Chef Jürgen Wolfsgruber opened the restaurant in 2015 in the Amalienpassage, and the menu leans on classic technique with a regional Austrian sensibility.
Wolfsgruber grew up in the Salzkammergut, and his cooking draws on alpine roots as well as French craft. He describes the approach as clear, honest ingredients served with lightness. Recent critics note that he has moved away from offal toward classically French-inspired plates, with sauce work and ingredient quality at the center.
Critics point to bitter salads with a foamy, light hollandaise and roasted yeast, and to Breton lobster with Jerusalem artichoke purée in a herb-whey vinaigrette. Beef loin from Blonde d'Aquitaine comes with parsley cream and sauce riche. The evening menu runs five courses, and lunch on Fridays and Saturdays is a four-course market menu with classics available as an upgrade.
The dining room is relaxed and unpretentious, with confident service, and the chef renews the interior regularly to keep it fresh. The wine list holds around 300 bottles, weighted toward Austria, Germany and France, with a strong selection of sparkling wines and non-alcoholic pairings. Outdoor seating is available when the weather allows.
Recognition
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High quality cooking
The kitchen is highly creative – it features marinated duck liver, pasture-raised lamb, and lard dumplings. Overall, you can indulge in up to seven courses and confidently trust the chef's expertise.
Concept An elegant French-Austrian restaurant in the heart of the Amalienpassage. A set menu, also available in a shortened version as lunch on Fridays and Saturdays, or alternatively classics à la carte. Two bistro outposts ("Tschecherl" and "Obers"), with another restaurant in planning. Culinary Style The wild times seem to be over; rather than serving offal, Jürgen Wolfsgruber prefers classically French-inspired dishes with a clearly defined style: bitter salads with a foamy, light hollandaise and roasted yeast, Breton lobster with Jerusalem artichoke purée in a light herb-whey vinaigrette, or loin from Blonde d'Aquitaine beef accompanied by parsley cream and sauce riche. Ingredient quality and sauce craftsmanship are at the forefront, presented with elegant simplicity. Wine Around 300 wines, with a focus on Austria, Germany, and France. A considerable selection of sparkling wines and non-alcoholic accompaniments. Atmosphere Relaxed and unpretentious, with confident service. The chef ensures the interior stays fresh through regular renovations. Verdict Exceptional classic cuisine in a relaxed setting.
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