News from the Munich gastronomic scene – Munich

After almost three weeks of break, which was more of a renovation than a vacation, Jürgen Wolfsgruber and his team are starting Sparkling Bistro in the Amalienpassage into the new season. The biggest change in the guest room can be smelled and heard: the walls were lined with pine wood sticks, and the sheep’s wool behind them dampens the sound. “I want it to be homely and touch the guest on an emotional level,” explains Wolfsgruber.

His new menu is based on the motto “Back To The Roots”. He wants to cook again the way he used to: no stiff chichi, no à la carte. He prefers to put together a menu every day depending on what is available on the market, “fairly calculated and with everything that is in season and of top quality.” The star chef believes that many of his colleagues have forgotten how to calculate.

The large menu in the evening with six “Gustostückerln”, as the Austrians call their courses, costs 187 euros. The menu card reveals which product is at the center of each plate with just one keyword per course. You can expect truffles, porcini mushrooms or venison soon. The lunch menu for 85 euros, which has been offered on Fridays and Saturdays for the last few months, will also be continued (Sparkling Bistro, Amalienstraße 89, Wednesday to Saturday from 6 p.m., Friday and Saturday also from 12 p.m. to 3 p.m., telephone 089/46138267).

Something is stirring in Department Six Viktualienmarkt. A month ago, a new dealer with baklava from Istanbul moved in there, and now he’s celebrating Hungarian delicatessen stand Szia Szia opening under the same tent roof. The operators Peter Pazmandi and Vincent Sauter are well-known faces in the gastronomy scene. Pazmandi, for example, runs the Cucurucu Bar at the main train station and is himself a native Hungarian. Sauter has helped design many kitchens, from the Orania in Berlin to the Elmau Castle to the Louis Hotel in Munich. In the former Paprikahaus he now wants to creatively interpret traditional Hungarian cuisine. Pastrami, scallops or asparagus sometimes end up on his langos (Szia Szia, Viktualienmarkt 3, Monday to Saturday 12 p.m. to 6 p.m.).

Also for the new one Hämmelmann’s Bar Two experienced gastro colleagues have joined forces in the Gärtnerplatzviertel. Dominik Hämmelmann worked for a long time as a bartender for Robinson Kuhlmann in his bar of the same name on Gärtnerplatz. In his own little bar, he now serves his own creations such as the “Smokey Arroyo” with mezcal, grapefruit and homemade rosemary syrup and bar snacks, including what he calls a “fancy” version of Hawaiian toast (Hämmelmann’s Bar, Baaderstraße 16, daily from 5 p.m. to 1 a.m., www.haemmelmannbar.com).

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