Munch’s Hus

The story

Munch’s Hus: Award Winning Norwegian Cuisine in Berlin

Founding Roots and Culinary Vision

Munch’s Hus introduces traditional Norwegian cooking to Berlin through the consistent direction of chef Kenneth Gjerrud. He founded the establishment alongside his wife in 2001, building a reputation that earned the 2026 Schlemmer Atlas a 1.5 spoon rating for its reliable execution and modern presentation. The kitchen maintains strict quality control by importing core ingredients directly from Norway. Local suppliers fill the remaining gaps with seasonal produce that matches northern agricultural cycles.

Signature Dishes and Seasonal Rhythms

The menu revolves around robust proteins typical of Norwegian cuisine, beginning with a braised elk roast that showcases careful temperature management. Winter cod arrives as Skrei during cold months, requiring minimal intervention to highlight its sweet flesh. Dedicated vegetarian plates feature roasted root vegetables and dense grain bases that anchor lighter courses. Guests often finish with Veiledt norsk bondejente, a layered dessert that balances cocoa richness with citrus zest.

Beverages and Dining Layout

Cellar racks display European wines chosen specifically to cut through the density of game and cured meats. Patrons can access rare Norwegian craft beers brewed exclusively for this venue. The dining area follows a streamlined aesthetic with uncluttered tables and clear sightlines across the floor. A step free rear entrance guarantees full accessibility while maintaining the quiet rhythm of evening service.