The story
Landersdorfer & Innerhofer brings Mediterranean cooking to Munich through a disciplined focus on seasonal sourcing. Chefs Landersdorfer and Innerhofer guide the kitchen without relying on a fixed evening menu. Their daily operations shift entirely with market availability. This flexible framework allows the Mediterranean kitchen to prioritize peak freshness over rigid tradition. Ingredient selection happens before service begins each morning.
Lunch service features prepared plates like pasta tossed with black truffle or seared sea bass. Dinner abandons printed lists in favor of a rotating four-course tasting progression. The kitchen tracks supplier arrivals throughout the morning to determine the exact lineup. Guests receive dishes built directly from those daily deliveries. The Mediterranean table reflects whatever arrives fresh at the local markets.
The Schlemmer Atlas awarded this Munich location three ladles for consistently executing complex market menus. That designation highlights how the kitchen balances spontaneous sourcing with precise plating. Staff adapt their service rhythm to match the changing course structure. Diners encounter a straightforward dining room where the food dictates the pace. The culinary ethos remains grounded in simplicity and reliable execution.
Recognition
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