The story
Since 1996, Atlantik Fisch has been a fixture in Munich’s lively Dreimühlenviertel. The restaurant, run by Anja and Peter Feigl, focuses on what it calls “Atlantic cuisine” – fresh, high-quality seafood prepared with authenticity and respect for the ingredients. The kitchen works with market-fresh produce and whole fish, pairing them with seasonal elements that let the flavours speak for themselves.
The dining room balances exclusivity with a welcoming ease. Guests can watch lobsters and langoustines in the saltwater tanks before they appear on the plate. The service is attentive without being stiff, and the overall feel is that of a seaside escape in the middle of the city. Outdoor seating is available when weather permits, and the interior is air-conditioned.
The menu is rooted in contemporary seafood but also offers steak options, including U.S. rib eye and Australian Aberdeen Black fillet. Standout dishes include a Thunfischtatar with nori and avocado, bretonische Seezunge grilled whole, and a Bouillabaisse Royale with Loup de Mer, wild salmon, and monkfish. The spring tasting menu (available as a 4- or 5-course option) features Hamachi with caviar, Skrei with baby spinach, and a Valrhona chocolate gâteau. A vegetarian alternative is always offered.
The restaurant’s consistent quality has been recognised by the Michelin Guide, which lists it as Recommended. This award reflects the kitchen’s dedication to sourcing the finest Atlantic seafood and preparing it with precision.
Peter Feigl oversees a wine collection of around 15,000 bottles across more than 540 labels. Guests can browse the selection online or ask for personal recommendations. The cellar includes rare Champagnes and wines, adding another layer to the dining experience.
Recognition
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