Restaurant Museum

The story

Restaurant Museum Munich: French Dining in the Bavarian National Museum

The chef and the rotating menu

Chef Simon Restle designs the weekly rotating menu inside the Bavarian National Museum, prioritizing seasonal produce over rigid tradition. His kitchen blends Mediterranean sensibilities with precise French cooking, ensuring every plate reflects current market availability. Diners choosing the five-course itinerary will encounter shifting flavors that reward patience and multiple visits.

Signature plates and recognition

The Schlemmer Atlas granted two and a half spoons for 2026, citing standbys like sea bass and grilled lobster. The menu also highlights truffle noodles and ambitious preparations such as milk veal fillet paired with glazed brie and morchelles. This attention to detail upholds the standards of French cuisine, evident in the careful construction of each dish. Even the daily business lunch features sophisticated touches, including linguini tossed with black tiger prawns.

Setting and service rhythm

Situated on Prinzregentenstraße adjacent to the Englischer Garten, the restaurant shares its address with the museum and offers dedicated parking in an inner courtyard accessible via Lerchenfeldstraße. The atmosphere accommodates varied paces, from exclusive six-course evening menus to quick visits for homemade pastries during a museum tour. Private functions can be arranged for groups, allowing guests to enjoy the culinary program in a dedicated setting.