Anyone who has ever tried to be a waitress knows this: With routine, a certain degree of exhaustion sets in. The distances are getting longer, the special requests of the guests more and more annoying, the sayings less and less funny. Maintaining freshness and lightness is not easy – but the Diba Café Bar team makes it look like it.
For 14 years, Reza Pezeshki ran his restaurant, initially on Bismarckplatz in Regensburg, before moving to Munich in 2017 to Lindwurmstraße near the district administration department (KVR). During the day he now has support from his new employee Sharif, who prefers not to give his last name. The openness of the two is transferred to the small dining room, turning people at individual tables into a good-humoured group. Everyone who comes through the door feels it.
While Pezeshki prepares the food, Sharif takes care of the guests. There are only a few this morning, spread over a few tables in the front part of the café. The slightly elevated rear part of the restaurant is reserved for a wedding. Possibly the guests would have crowded around the black and gold art deco counter with red velvet stools even without this reservation.
In the Diba Café Bar you get breakfast in the morning. Live music evenings are held several times a week.
(Photo: Stephan Rumpf)
From the window you have a good view of the street and at the same time you can see what is happening in the small restaurant.
(Photo: Stephan Rumpf)
The best view is from the table by the large window, out onto Lindwurmstraße on the one hand and the hustle and bustle in the café on the other. An elderly gentleman has taken a seat at the high table under the picture wall with photographs of musicians. He wants to know from Sharif whether he likes it better in Munich or in his previous home New York. “In Munich,” Sharif replies, “there’s more multiculturalism here.” Meanwhile, two women at the counter want to know where Pezeshki gets his fine teas from. He proudly explains: “From friends from Regensburg.”
What is there and how much does it cost?
Sharif serves the mild black tea (4 euros) with foamed milk and recommended brewing time. Then he guides you through the breakfast menu while the chef squeezes fresh orange juice (4.50 euros). The range of dishes is down-to-earth, instead of bowls and superfood there are sandwiches and egg dishes. Depending on the daily offer, you can choose from different panini (from 5.50 euros) and tramezzini (from 2.90 euros). Simple creations such as tomato and mozzarella or ham and cheese keep their promises and are beautifully presented. The same goes for the organic omelette with tomatoes, cheese, ham and rocket (7.90 euros).
If you prefer something sweet, you can choose between filled croissants (from 2.80 euros) and oatmeal with cinnamon and honey (5.90 euros). Pezeshki also fills the bar display case with homemade cakes. His apple pie with cream (4 euros) is convincing, and the strong espresso (2.20 euros) from the portafilter machine goes well with it.
The Diba Café Bar is friendly to late risers, where breakfast runs smoothly into lunchtime. Depending on how busy you are, you can order from the breakfast menu all day, says Sharif. At lunchtime there are daily specials such as quiches, soups and stews, and in the evening there is a bar menu with beer, spritz and long drinks. Live music evenings are also held several times a week. A ukulele and a double bass adorn the interior of the café.
Diba Cafe BarLindwurmstraße 159, 80337 Munich, telephone: 0170/6626606, opening hours: Monday to Saturday 8 a.m. to midnight.