Conti Restaurant

The story

Conti Restaurant Munich: Award-Winning Modern European Dining Near Maximilianplatz

The Kitchen and Its Philosophy

Conti Restaurant in Munich anchors its modern European kitchen within the Haus der Bayerischen Wirtschaft. Manager Jürgen Weingarten builds his seasonal cuisine around regional suppliers and uncompromising ingredient quality. Head chef Piotr Henek leads the culinary team, which favors a contemporary cooking style that highlights the inherent taste of each product rather than masking it. This commitment to provenance recently earned the venue two spoons from the Schlemmer Atlas guide for its consistent midday and evening service.

Signature Plates and Seasonal Focus

The Nature Taste Menü rotates daily while keeping core favorites available. Guests regularly order the octopus paired with celery, pomegranate, and chorizo alongside the butter-tender coq au vin sourced from poultry farms in the Bavarian Forest. Warmer months bring the chilled beetroot soup served with quail egg and baked avocado, while autumn shifts the focus to artichoke ragout enriched with wild chanterelles. Every main course arrives with garden-fresh carrots, romanesco, and Grenaille potatoes.

Light-Filled Interiors and Cellar Selections

Sunlight floods the newly designed dining room through large windows, offering clear sightlines into the active kitchen. Patrons can also retreat to the rustic Tiroler Stube or step onto the covered sun terrace when weather permits. The beverage program complements the food with house-crafted cocktails and an extensive cellar featuring white Burgundies, Alto Adige whites, and aged Bordeaux. A curated wine pairing accompanies the three-course menu without adding unnecessary cost.