The story
Florian and Sabrina Berger are the heart of Gabelspiel. Florian, an Austrian chef with a résumé that includes stints at Tantris, Tian, and Michel Bras, brings a restless creativity to the kitchen. Sabrina, the host and wine steward, ensures every guest feels at home. Together they have built a restaurant that earned a Michelin star for its high-quality cooking – a recognition that feels earned, not chased.
The kitchen’s philosophy is summed up in three words: uncompromising, cosmopolitan, new. French technique provides the foundation, but the soul of the cooking comes from regional ingredients sourced with an eye on sustainability. The result is Modern Cuisine that feels grounded yet surprising. Menus change spontaneously, but recent offerings give a clear sense of the style: black salsify with bergamot, chamomile, and milk; local eel with blood orange and fennel; a surf & turf of Duroc pork, crustacean, and potato. A vegetarian version is available on request.
Dinners are served Tuesday through Saturday from 18:30. The six-course menu costs 179 euros, the seven-course 189 euros. Wine pairings – curated by Sabrina – start at 85 euros, with a non-alcoholic option also offered. The wine list itself is deep, spanning Germany, Austria, and France, with a focus on small producers.
Gabelspiel is a restaurant where the couple’s personalities shine through: Florian’s playful precision in dishes like “So a Kas” (feta, mango, pecan) and Sabrina’s warm hospitality. It’s a place for those who value ingredient integrity and thoughtful cooking without pretension.
Recognition
Ambience
Details
History
High quality cooking
On the bustling Tegernseer Landstraße, people gather at the small, unpretentious restaurant to enjoy finely prepared dishes featuring salmon, Duroc pork, or Challans duck. Florian Berger is the chef.
Concept Contemporary gourmet concept in a former corner pub in Giesing. A single menu, with vegetarian options available upon advance request. Culinary Style Florian Berger has mastered the fundamentals of French cuisine, consistently reinterpreting them with creativity and a strong regional focus. His wild boar and egg yolk ravioli with cocoa and barberry are delicately seasoned and incredibly pleasurable; the vegetarian Faux Gras has remained on the menu for quite some time, which he continually reinvents, such as with fig and hazelnut. In his refined vegetable cuisine, the cauliflower takes center stage, strikingly composed with tonburi, ginger, and mustard greens. Wine A well-curated wine list and dedicated beverage pairing (including non-alcoholic options). Ambiance Intimate and understated in a charming bistro style with raw wooden tables. Verdict Relaxed ambiance meets culinary excellence.
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