Every now and then there are new openings in the city that Munich residents line up for. The “Giorgia Trattoria” on Rosenheimer Platz is one such example. Since it opened almost two years ago, those waiting there have been greeted with a resounding “Buongiorno” every evening as soon as the door opens. Similarly, in the new “El Tato Gastrobar” on Buttermelcherstrasse, every guest is greeted with a cheerful “Hola”. Two concepts, one message: “We are authentic, the wait is worth it.”
The fact that there is a queue in front of El Tato before entry is also due to the fact that you cannot reserve for fewer than five people. That’s part of the concept, explains operator Chris Schmidt Sanchez. The trained bartender has previously worked in renowned establishments such as the “M’Uniqo Bar” in the Hotel Andaz or the “Ory Bar” in the Mandarin Oriental Hotel. Now he has opened his first bar in the former “Ménage Bar” together with his wife Ginna Sanchez, a native of Colombia. The two have traveled a lot through Latin America and realized that there are few places in Munich with mezcal, tacos and the like.
This is also part of the visit for most guests: queuing in front of the bar.
(Photo: Robert Haas)
The fact that you can’t plan everything is part of the South American mentality, says Schmidt Sanchez. If you would like to make a reservation, you have to agree to it first. Because, especially on weekends, all the seats in the small bar are occupied just a few minutes after entry. If you don’t get your hands on one, you can stand in the aisle with a cocktail. Getting through, getting positioned and keeping an overview is difficult for the patient service, especially at rush hour. Only the deities in decoration know when the next space will become available.
With just a few bar tables around a central counter, the room is tightly packed. The medium brown wood paneling of the bar area blends with the reddish-brown terracotta tone on the walls. Kitschy Tex-Mex shops would put a gecko wall tattoo in this spot. At El Tato, however, they opted for a subtle style, apart from the colorful, glittering garlands on the ceiling.
The main focus is on the cocktails, and they are second to none. Before opening in mid-January, Schmidt Sanchez took about six months to develop the recipes. The result is an original bar menu with seven “signature drinks” and selected cocktail classics. There is also freshly tapped Corona with lime (0.3 liters for 4.50 euros) and individual wines. “Agave and sugar cane are our main fields, plus pisco and a vodka from our own production,” is how Schmidt Sanchez defines his range.
The spicy “Ranchero” (14.50 euros) with whiskey, ayuuk, orange bell pepper and chipotle develops more spiciness with every sip, while the grass-green “La Penca” (15 euros) made from tequila, prickly pear and agave is as fresh as a sour tastes. And the “Baracoa” (16 euros) with rum, chamomile, bergamot and guava is fruity even without the overpowering juices. The cocktails are priced higher, but are worth the money.
The cocktails – a real strength of El Tato.
(Photo: Robert Haas)
Small but tasty: the street food dishes.
(Photo: Robert Haas)
On the other hand, given their prices, street food dishes should not be treated like a main meal, but rather as a companion to a drink. Empanadas (4.50 euros each) and tacos (6 euros each) are small, but are deliciously filled. The two beef skewers “Anticucho” for 14.50 euros could be more tender and the ceviche for 18.50 euros could be more lavish.
The hype surrounding the El Tato Bar doesn’t seem to be slowing down yet; Schmidt Sanchez describes the rush since February as “unbroken”. In the near future, it’s best to come during the week or at least with a group of five with a reservation. The situation could ease by the end of April at the latest. The bar garden has already been approved.
El Tato gastro barButtermelcherstraße 9, 80469 Munich, opening hours: Tuesday to Thursday 6 p.m. to 1 a.m., Friday and Saturday 6 p.m. to 2 a.m.