The “Gudrun 3” in Neuhausen shows that the premises were not originally intended for gastronomy. Last June, the family-run bar restaurant moved into the small shop area where a recruitment agency was previously rented. Outside, in front of the window front, there is now a large terrace with a wooden deck and fairy lights, which are already warming up in the spring sun.
Inside, the spacious office layout has been taken advantage of. In two niche tables on the second level, which can only be reached via rung ladders, you can overlook the guest room. A bit like sitting in a raised hide, you feel at eye level with the deer antlers on the wall. The action below is spread over a handful of tables and a bar area consisting of a cake display case, a small counter and a bar cabinet.
Despite the vintage furniture made of dark wood, portrait paintings on the wall and a white grandfather clock, Gudrun 3 doesn’t look old-fashioned, because casual background jazz, a timeless menu and drinks menu and Kilian Zeiler’s young team freshen up the place. In January, Zeiler replaced his mother-in-law in management, so everything stayed in the family.
Since then, the small workforce has managed the full-time operation with two people, one in the kitchen and one in the guest room. Remarkable in view of the large number of different drinks, which also have to be balanced at the table over ladders. Despite this, the service hardly takes any longer than elsewhere and is always approachable and friendly.
The concept in Gudrun 3 does not follow a clear line, “we just do what we like ourselves,” says Kilian Zeiler. For example, the cocktail menu should be “old school”, classic drinks based on the original recipe. Here you will find Martini (11.50 euros), Mojito (9.80 euros), Manhattan (11.50 euros) and Co., but also forgotten classics such as the rich Blood and Sand with Scotch, cherry brandy, vermouth and orange (10 Euro). The fruity, tart, candy-pink Cosmopolitan tastes just as it should. The same goes for the fresh Pisco Sour (9.50 euros each), whose two phases of liquid and frothy could have been combined even more fluently.
One of the few original creations on the cocktail menu: the Autunno Estate.
(Photo: Robert Haas)
With the few creations of his own on the cocktail menu, Kilian Zeiler was able to incorporate his expertise as a former head barman at the Starnberg Four Seasons and then at the Louis Hotel on the Viktualienmarkt. A successful recipe, for example, is the Autunno Estate (10.50 euros) made from papelle, grapefruit cordial, grapefruit juice, lemon and honey, bittersweet and creamy soft with aquafaba. Those who like it reduced or even alcohol-free will find what they are looking for in mocktails or in the beer, wine, spritz and long drink range.
At Gudrun 3 you don’t have to drink on an empty stomach. In addition to a seasonal daily and weekly menu, the standard menu offers everything from tarte flambée to cheese fondue, plus even vegan options and breakfast until 5 p.m. According to Zeiler, guests should be able to feel comfortable all day long as if they were in an extended living room.
The dishes on the daily and weekly menu change. On this day there is bread with hummus.
(Photo: Robert Haas)
The people of Neuhausen, whom he describes as “very loyal”, are slowly getting used to the first bar in the small side street: Gudrun 3 currently closes at 10 p.m. The aim is to show the local residents that things are relaxed here and not too turbulent.
Gudrun 3, Gudrunstraße 3, 80634 Munich, telephone 089 21554414, opening hours: Monday to Friday 11 a.m. to 10 p.m., Saturday 9 a.m. to 10 p.m., Sunday 9 a.m. to 6 p.m