The story
At Brothers in Munich’s Schwabing district, the philosophy is clear: move away from austerity and minimalism, and embrace the joy of a richly laid table. The approach here is one of abundance – many impressions, a diversity of tastes, and a sense of coming together. It is a place designed for shared time and a special experience, where the guiding principle is “more is more.”
The kitchen delivers a single Tasting Menu, a sequence of dishes that changes with the seasons. Guests might begin with a sourdough from 2020 and hay-milk butter, followed by an amuse bouche and courses that have included a scallop “cru,” mackerel, “Ike Jime” sea bass, pigeon, and a pear dessert. A petit sucré finishes the meal, and the scallop course can be elevated with 5 grams of Umai caviar for an additional charge. The menu is priced at 220 EUR, with a wine pairing at 110 EUR. For those preferring à la carte, options range from the scallop starter (43 EUR) to a grilled pigeon with morels and Vin Jaune (60 EUR).
The wine list is an interesting selection, featuring bottles from the Mosel, Bordeaux, Ribera del Duero, and Burgenland, among others. Brothers has been recognised with a Michelin star for its high-quality cooking, a testament to the skill and precision behind the modern cuisine.
The team at Brothers also puts a premium on atmosphere, describing the soundtrack as “f@#%ng good music.” The result is a restaurant that feels celebratory, where fine wining and dining meet a genuine sense of warmth and connection. It is a place to come in for a while and leave with a smile.
Recognition
Ambience
Details
History
High quality cooking
Concept Contemporary fine dining in Schwabing. A tasting menu and à la carte. Culinary Style Daniel Bodamer arrived with excellent credentials ("Tantris", "Schwarzwaldstube", "Le Clarence") – and quickly made a name for himself in the Munich scene with his contemporary French-inspired style. It’s great that everything is also available à la carte! His preparations demonstrate impressive skill, ranging from tataki-style dishes to charcoal-grilled amberjack to flounder with a chanterelle crust and melted beef marrow. Masterful craftsmanship, outstanding flavor: pigeon breast prepared like a crépinette, wrapped in chard and stuffed with foie gras and mushroom forcemeat. Accompanied by an artichoke variation and a classic French game sauce made with the poultry’s offal. Wine Tobias Klaas’s wine list features around 1,000 selections, ranging from prestigious Burgundies to geeky natural wines. Atmosphere A relaxed restaurant with a club-like vibe and an open kitchen, brilliantly run by host Markus Klaas; rather small tables, cool playlist. Verdict A place to feel at ease and enjoy sophisticated dining.
Location
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