Emmeramsmühle

The story

Emmeramsmühle Munich: A Historic Mill Serving Modern Bavarian Cuisine

The Mill’s New Chapter

Emmeramsmühle in Munich serves modern Bavarian cuisine from a historic mill building originally documented in the fourteenth century. Hosts Peter Kinner, Julian Kinner, and Michael F. Schottenhamel reopened the riverside property in 2024 after decades of operation under the Spaten brewery. The Schlemmer Atlas awarded the location 1.5 spoons in 2026, specifically praising how the new team preserves three hundred years of brewing tradition while updating the menu.

Seasonal Plates and Pairings

The kitchen builds its daily offerings around regional Bavarian producers and rotating seasonal availability. Current selections include kalbsrücken finished in an herb crust and served with morchel cream, alongside vegetarian options like pearl barley risotto with roasted beetroot. Dessert service shifts between holunder panna cotta and traditional Bavarian custard prepared with stewed plums. Sommelier Chris Hiery often coordinates wine flights that highlight Austrian vineyards during special tasting evenings.

Waterfront Dining Rooms

The main hall features recently updated woodwork and partitioned tables that allow groups to dine without disrupting quieter corners. Outside, a shaded beer garden stretches toward the Isar canal, providing ample space for families and large parties during warmer months. Brass bands typically mark the spring terrace opening, while autumn brings moderated wine dinners and themed multi course programs indoors. The layout prioritizes clear sightlines and comfortable acoustics for steady conversation.