The story
Bar Tatar in der Schreiberei brings French cuisine to Munich with a focus on raw preparations that rotate with the seasons. The kitchen layers Herrmannsdorfer Rind with miso and parmesan before shifting to Kalb Marrakesh balanced with harissa and cantaloupe. This method keeps the workspace grounded in technique while leaving room for unexpected flavor combinations.
Guests typically order the Tatar Royal, which combines chilled rinderfilet cubes with smoked potato croquettes and a precise portion of UMAI caviar. The vegetarian option replaces meat entirely, relying on roasted carrots tossed in panch phoron seeds and mustard oil. Grilled specialties like the Châteaubriand for two arrive alongside Béarnaise sauce, anchoring the menu in traditional French cooking. Each dish arrives at the table with minimal garnish so the primary ingredient dictates the pace of the meal.
The dining space occupies the ground floor of Munich’s oldest surviving burgher house, preserving its original stone walls and a central courtyard fountain. A historic cross-vaulted ceiling draws the eye upward while a dedicated bar handles drink orders. Recognized with a 2.5 spoon rating from the Schlemmer Atlas, the venue balances unpretentious energy with serious culinary standards. Visitors settle into the quiet hum of conversation and watch staff pour from a curated selection of eight hundred wines.
Recognition
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