Schwarzreiter Restaurant offers gourmet dining at its finest. Chef Franz-Josef Unterlechner stands for a harmonious combination of tradition and modernity, reflecting both his Bavarian homeland and his precision and elegance. The menu, based on fresh, high-quality ingredients, delivers an unparalleled taste experience. A visit to Schwarzreiter promises an elegant culinary journey in an exclusive atmosphere.
Pet policy: Dear guests your four-legged friends may not enter our Schwarzreiter Restaurant.
MENU SCHWARZREITER
FRANZ-JOSEF UNTERLECHNER
Sea Bass | Ceviche | Nori Seaweed
“Schwarzreiter” mousse | Caviar
Veal Tartar | Sour Cream | Beetroot
Eggplant | BBQ | Tomato
Green Gazpacho
Shrimp | Avocado | Radish
Schwarzreiter bread
Homemade sourdough bread | Quark butter
THE WINNER OYSTER
Irish moir oyster | Mussel escabeche | Parsley | Watercress
CALMAR
Tuna Belly | Bouillabaisse | Sea Fennel | Tomato
TRIPE CARBONARA
Ossetra Caviar | Pickled Egg Yolk | Bacon Foam
SEA BASS
Beetroot | Goose liver ravioli | Szechuan pepper
TEA-TIME
Pineapple | Masala Chai | Bergamot
Petit Fours
7 course 185 €
4 course 155 €
(Bavarian wagyu, Tripe, Sea bass, blackberry)
All prices include VAT and service.
VEGETARIAN MENU SCHWARZREITER
FRANZ-JOSEF UNTERLECHNER
POVERADE
Green olive | Sicilian lemon | Barigoule
MUNICH TOMATO
Seared | Eggplant | Saffron
PUMPKIN
Passion Fruit | Kombu Seaweed | Pumpkin Seed Cream
CHANTERELLES
Risotto | Pickled Egg Yolk | Pearl onion | Lovage
BEETROOT
Braised | Pickled | Macadamia Nut | Szechuan Pepper
BLACKBERRY
Malt | Blueberry Vinegar | Sour Cream
Petit Fours
7 course 150 €
4 course 125 €
(Poverade, Pumpkin, Beetroot, Blackberry)
All prices include VAT and service.
SCHWARZREITER Gourmet Brunch
All prices include VAT and service.
For table reservations, please reserve online, contact us on +49 89 2125 1745 or send an e-mail to [email protected].
Vegetarian SCHWARZREITER Gourmet Brunch
All prices include VAT and service.
For table reservations, please reserve online, contact us on +49 89 2125 1745 or send an e-mail to [email protected].
