Stars and toques are well-known awards in the world of gourmets, they are awarded by the two major restaurant guides, Michelin and Gault & Millau. Pans have also been a topic of discussion for some time now: the gourmet guide “Gusto”, the third in the group, gives out a maximum of ten per restaurant, and it has meanwhile also acquired a solid reputation. “Gusto” also tests the restaurants anonymously. If you want to appear in the guide, you have to pay a fee of 329 euros. Otherwise the project for the Munich publisher Zabert Sandmann, in which “Gusto” appears, would not be feasible.
The new edition will appear this Saturday, and Munich is also well represented in the many top ten lists. “Sommelier of the Year” was awarded to Tobias Klaas from Restaurant Brothers, which was also listed among the most exciting newcomers along with Jan Hartwig’s Restaurant Jan. The Tantris (also among the top ten: the service team there) and the dining room in the BMW world were honored as “special places”.
One of the “highlights of the year” among the dishes is the strozzapreti, a special type of pasta that the Broeding restaurant interprets as a “completely non-Italian, but ingenious pasta course”. The dough consists, among other things, of ground hay, wild herbs and durum wheat semolina with cream cheese and fermented almonds.
Mona John cooks alone in her restaurant Coup de Coeur.
(Photo: Mark Siaulys Pfeiffer)
According to “Gusto”, the Green Beetle of the Feinkost-Käfer group with its head chef Felix Adebahr is one of the “top vegetarian cuisine” in Germany, where “the cooking is very good and even above-average creative and sophisticated”. And as a “lone fighter at the stove”, the sole chef Mona John was particularly highlighted by the Coup de Coeur. Their really tiny restaurant on the Schwanthalerhöhe is at Westendstraße 29 and is only open for lunch on weekdays. The “Gusto” testers particularly liked their Francophile, “fascinatingly subtle cuisine”.