Mural - München

We were midwife in the kopper at night and have eaten some small and especially enjoyed the cocktails. the service is excellent and the food comes fast and is c... read more We were midwife in the kopper at night and have eaten some small and especially enjoyed the cocktails. the service is excellent and the food comes fast and is characterized mainly by high quality ingredients and creative combinations. 15 different gin tonics there are also some extremely recommended creations of the bartender. especially the carrot is recommended.Besides these objective points of view, however, it must be said above all that one feels quite comfortable as a gast.The average age is at mid 20 and rather well situated. but also as 18. You will be treated here like the 50-year-old scotchdrinkende.Everything in all a cash that I think will not get enough recognition.

Great, original and piquant tapas with unusual and yet voiceful ingredients very friendly and attentive operating intimate and minimalist ambiente read more Great, original and piquant tapas with unusual and yet voiceful ingredients very friendly and attentive operating intimate and minimalist ambiente

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Amazing food, great drinks and wines, and super friendly service. It’s more expensive, but it was on point with the superior service and food/drinks. Make sure... read more Amazing food, great drinks and wines, and super friendly service. It’s more expensive, but it was on point with the superior service and food/drinks. Make sure you have a reservation.

For a restaurant that proudly flaunts its Michelin Guide 2020 2021 sticker, maybe it’s time to retire it — unless it’s meant to be a relic of better days. From... read more For a restaurant that proudly flaunts its Michelin Guide 2020 2021 sticker, maybe it’s time to retire it — unless it’s meant to be a relic of better days. From start to finish, the experience was underwhelming. No one offered to take our coats, no one checked in during the meal, and when we left most of the fish untouched, apparently that didn’t raise any eyebrows. The beef tartare was so bland it could double as a culinary sedative, and the saibling — buried under a landslide of crumbled dark rye bread — was more confusing than creative. When we mentioned the fish tasted fishy (never a good sign), the waitress responded with a simple “ok.” No concern, no apology — just ok. That’s when we knew dessert or another drink would be a waste of time. If this was once Michelin-worthy, it’s hard to imagine what happened since.