The story
Schwarzreiter Restaurant and its companion, the Schwarzreiter Tagesbar, sit on Munich’s Maximilianstraße. Under the direction of head chef Franz-Josef Unterlechner, the kitchen produces a modern cuisine rooted in Bavarian country cooking. The restaurant’s refined fine-dining menus are prepared with regional, seasonal ingredients, while the Tagesbar offers lighter à la carte dishes in a more relaxed setting. Both spaces share the same commitment to handcrafted quality.
Franz-Josef Unterlechner brings his Bavarian heritage and precise technique to every plate. The team page reveals his personal favourites: a good ham, cheese and fresh bread are never missing from his fridge. His approach – combining tradition with modern innovation – has earned Schwarzreiter a Michelin Recommended distinction and three black caps from Gault&Millau (2025).
The restaurant’s calendar is filled with special events. The Winzer Dinner series pairs multicourse menus with wines from estates like Penfolds, Taittinger and Antinori. The Gourmet Brunch on Saturdays offers an extensive spread including dishes such as Loup de Mer ceviche, Bavarian duck with radicchio and topinambur, and a pearls & bubbles dessert with Champagne. For a more spontaneous indulgence, the Oyster & Champagne Hour in the Tagesbar presents ten oysters with a bottle of Taittinger each Tuesday to Thursday from 5 to 6 pm.
Whether you come for a full tasting menu or a casual glass of wine, Schwarzreiter delivers a consistent, confident take on modern Bavarian cooking.
Recognition
Ambience
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History
Sophisticated restaurant in a luxury hotel overlooking Maximilianstraße. In this regal setting, craftsmanship, tradition, culinary delight, and elegance hold a particularly special place.
Concept Gourmet restaurant in the historic Hotel Vier Jahreszeiten. Two menus (one vegetarian); gourmet brunch on Saturdays. Culinary Style Franz-Josef Unterlechner cooks creatively and independently, with a love for quality ingredients and classic craftsmanship. A beautifully crafted cornflower made from purple and black radish sits atop raw-marinated sea trout with radishes, surrounded by buttermilk vinaigrette. The chef presents the fillet of a generously sized sole with avocado, cucumber, jalapeño, and grilled red pepper, accompanied by two sauces (yellow pepper and chorizo). Finally, lamb “from head to toe” features liver, sweetbread, and leg of lamb prepared as a crépinette, complemented by Mediterranean notes of artichoke, broad beans, and green olives, accented by salsa verde and classic lamb jus. Wine Passionate recommendations and a well-curated list. Atmosphere Spacious interior defined by a harmonious blend of cream and beige tones, along with wall reliefs from the Nymphenburg Porcelain Manufactory. Attentive and friendly service. Conclusion A high-caliber dining experience marked by stylish hospitality.
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