The story
51 by Georg sits in Unterhaching just south of Munich, where the Demas family has transformed a former gravel pit into a refined dining destination since 1951. The current iteration of the space fulfills Georg Demas’s original vision for a place where classic techniques meet modern European cuisine. Three generations now guide the kitchen and service, turning a modest roadside Stüberl into a recognized culinary address.
The contemporary cooking balances familiar comfort with precise execution, drawing heavily on high-quality proteins and fresh produce. Guests regularly order the Black Angus beef tartare, which arrives dressed with capers, pickled vegetables, and a whole quail egg. The kitchen also highlights five Argentine red shrimp tossed in olive oil, garlic, and chili flakes. For vegetarians, the tagliolini features a rich truffle cream sauce paired with grated Grana Padano and summer truffles.
The dining room avoids heavy ornamentation in favor of spacious layouts and plush seating arrangements. Round sofas and deep armchairs line the walls, creating quiet corners for conversation without sacrificing an urban edge. This deliberate approach to comfort earned the venue two spoons from the Schlemmer Atlas in 2026. Critics specifically noted how the relaxed furniture supports the straightforward, European-inspired plates.
Recognition
Ambience
Details
Location
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