Hunsinger in der Goldenen Gans

The story

Hunsinger in der Goldenen Gans | Refined French Fish Cuisine in Munich

The kitchen and its philosophy

Hunsinger in der Goldenen Gans has served French fish cuisine in Munich for thirty-eight years, a longevity that secured two ladles from the Schlemmer Atlas in 2026. Marc Hunsinger directs the pass with a straightforward approach, insisting on wild-caught seafood and blending classical French techniques with light Asian accents. Guests order mixed shellfish arrangements, whole grilled catches, and regional meat preparations that follow the same disciplined standards. The menu shifts with daily landings rather than following fixed seasonal cycles.

Plates built around the catch

The French seafood kitchen balances these marine offerings with hearty regional classics like slow-braised pork knuckle or roasted game. Diners seeking mixed seafood platters or whole line-caught fish find their expectations met alongside carefully prepared vegetable sides. Each dish arrives without unnecessary garnishes, leaving the protein and cooking fat to define the flavor profile. The culinary team avoids heavy sauces, preferring clarified broths and herb-infused oils to highlight the texture of the raw ingredients.

Space and setting

The restaurant occupies a restored three-hundred-year-old farmhouse known as Süßengut, sitting quietly beside the Pasinger Stadtpark. Large windows frame the summer terrace and formal garden, bringing natural light into the main hall during afternoon service. Guests appreciate how the French-style fish cooking adapts to the historic architecture, matching quiet oak paneling with clean ceramic tableware. Ground-floor corridors remain wide enough for wheelchairs, ensuring every visitor reaches the dining tables without navigating stairs.