Few know it, but Munich is the capital of system gastronomy. Not only does McDonald’s have its German headquarters here, chain restaurants such as Sausalitos, Hans im Glück, Dean & David or Pommesfreunde have also been established here – to name just a few. The franchise concept is relatively new Siggis and the Edeldönerbude (“Bude” is definitely the wrong term) Hans Kebab. Siggis was originally a vegan restaurant from Sigrid Lutz and her family in Buttermelcherstrasse. In the meantime, it has become a franchise company with several branches from Freising to Pasing, and the vegan burger shop is opening this Saturday Siggis Vegan Burger & Co in Maxvorstadt, where Sigrid Lutz once had a pop-up restaurant. In any case, the name of the new branch is self-explanatory (Siggis Vegan Burger & Co, Augustenstraße 4, from Saturday, June 10th, Tuesday to Saturday 11 a.m. to 9 p.m., www.siggis.now).
Fast food of a different kind also offers Hans Kebab. The well-known bartender and cookbook author Cihan Anadologlu didn’t invent the gourmet doner kebab, but definitely perfected it. A good two years ago, he opened his first doner kebab shop called Hans Kebab at Schwabinger Tor, together with partners David Stephan and Martin Eggert, who not only run an advertising agency but are also active in gastronomy. Anadologlu has just opened the second Hans Kebab at the Viktualienmarkt. His creations from the “Döner Iskender” to the “Original 1972” are also available here. The cheapest costs 8.50 euros, the leader is “From Istanbul to Tokyo” for 35 euros with high-quality Japanese Wagyu beef. However, you have to pre-order it the day before (Hans Kebab, Westenriederstraße 13, Monday to Saturday 11 a.m. to 8 p.m., www.hanskebab.de).
Sad but true: one of the last insider tips, which almost every Munich gourmet (and of course every female gourmet too) knows, will be history at the end of June. The Dorfwirt Unterammergau is closing because the house is being renovated and the rent then no longer makes a profitable inn possible. A cook Thomas Wink as well as service manager and wife Bridget part “without resentment”, as they say, and return to Munich. After a short break, things will certainly continue “with something new” here, but that’s not yet ready to be decided, and it certainly won’t be about system gastronomy. By the way, attempts to reserve for the last few weeks of the Dorfwirt are pointless, it is already fully booked.