The story
This phrase—"cooking comes from skill"—is the creed at Zauberberg in Munich’s Westend. There are no trends chased here, no unnecessary flourishes. Instead, the kitchen, led by chef Sven Gerlach, focuses on the perfection of the natural. Red beet and respect for ingredients are enough to create something memorable. It is a philosophy that earned Zauberberg a Michelin Recommendation in 2026, and it is one the team lives by every evening.
There is no à la carte at Zauberberg. Guests receive a multi-course menu—five or six courses—built around what is seasonal and inspiring. The approach is deliberate: you lean back, let the kitchen decide, and simply enjoy. A sample six-course progression might begin with Label Rouge salmon, field salad, buttermilk, and citrus, move through a tortello with pear and Gorgonzola, then a Picanha with BBQ and tortilla de patatas, and finish with a blanc manger, cacao, and fig. Every menu includes sorbet and table water, and vegetarian requests are happily accommodated.
Claudia Kimbacher, the host and a veteran of hospitality from Berlin to Milan, curates a wine list that favours personality over prestige. The focus is on Germany, Austria, and Italy, with room for hidden champions like Spanish whites. A dedicated wine pairing—63€ for five courses, 69€ for six—matches each dish with a glass chosen to enhance the experience. On select evenings, the restaurant hosts Champagne tastings with small, family-owned producers, reinforcing a spirit of discovery.
The kitchen is headed by Sven Gerlach, a Thuringian-born chef whose creative spark comes from a library of over a thousand cookbooks. He is backed by Anyoh Kovi, who has been a steady presence since 1994. Together, they cook with skill and without dogma. The atmosphere is one of genuine warmth—elegant, but never stiff. Zauberberg is modern cuisine that trusts the ingredient, the craft, and the guest.
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