The story
Talstation brings its alpine-Mediterranean concept to Munich's historic center on Hochbrückenstraße. Located halfway between Marienplatz and Isartor, the restaurant extends the philosophy of its sister venue in Schliersee. The kitchen focuses on pure flavors using ingredients sourced mostly from the region. Herbs come directly from the group's garden at their home base near Schliersee. This approach defines the menu, blending alpine produce with Mediterranean flair.
Small dishes designed for sharing anchor the service. The menu features fresh pasta, grilled items, and local meat and fish prepared without unnecessary embellishment. Critics at the Schlemmer Atlas highlight the kitchen's reliable standards, pointing to ceviche, veal loin, truffle pasta, and beef tartare as favorites. Fondue nights appear periodically to complement the regular offerings. The bar serves spritzers and Negronis alongside a wine list curated for quality over quantity.
The dining room maintains a casual vibe suitable for friends and colleagues. Service prioritizes attentiveness while avoiding rigid etiquette. Supply chains rely on regional producers, including Augustiner brewery and Schliersee fisheries for freshwater fish. Spirits are sourced from Lantenhammer distillery. The space accommodates private events and hosts weekly culinary specials. Visitors can reserve tables for Saturday lunches or evening meals through Sunday night.
Recognition
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