355 euros for dinner. It is the only restaurant with three stars Michel in the most expensive city of Germany, and that’s what he offers

In the center of Munich, not far from the historic Königsplatz Square, a restaurant was located, which, six months after the discovery, won the highest gastronomic distinction – three stars of Michelin. It is here, in an unnoticeable place from Fasad, that a cozy restaurant with Scandinavian minimalism, burnt-out oak countertops and a semi-open kitchen for guests, which is called a love lab, opens here. It will prepare dishes from the main menu, which is further, or with the author’s dishes, which will need to be paid.

Jan Restaurant is under the guidance of chef Jan Hartwig, who not only set a record but also changed his idea of ​​German cuisine forever. His culinary journey began as a child when he, a four-year-old boy, helped his father-cook cut tomatoes. Its professional formation included work in the best restaurants in Germany and Austria, including restaurant Aqua and Vendôe and Restaurant Rosin. He headed the kitchen at the Bayerischer Hof Hotel, receiving not one, but three stars Michelin by 2017. And before the opening of Jan in the fall of 2022, Jan managed to win three stars in another restaurant project. It was possible to do it in just half a year. For the world of gastronomy, this example has become unique, because it usually takes decades.

Jan’s tasting menu will have to pay 340 euros (15 438 UAH) or 355 (16 119 UAH) as indicated on the site, and additional wine pairing will cost 189 euros (8582 UAH). What do guests offer at such a price?

The aperitif was filed with champagne Krug in Burgundy glasses, as a compliment. Namely, the menu begins with a branded snack-a mousse of foie-grade, supplemented with smoked maple syrup and fried pecans. This dish is the perfect combination of sweet and crunchy. Other positions on the menu are also impressed not only by taste but also by the concept. For example:

Krastade with coal with pistachios, wasabi, soybean tapioca and mayonnaise, where each piece is similar to a small explosion of taste.

Carne Cruda with Bonito Cream, or Alsuppe Hamburger is a soup that is part of a traditional kitchen and once was the food of the poor. After that, they brought the rice in 2020, and then they served another appetizer in the form of a jellyed egg with the broth of Serrano, Parmesanova Espum and corn glaze.

Another Pâté en Croûte dish, a classic Fa-game pate, pork, truffles and jelly from Mader, was also served with the 2011 Kirchenstück GG wine. He was followed by a special position on the menu, an innovative dish of sea hedgehog, Kaluga caviar, marmalade from a bull tail and a schiso, which Jan created in honor of his daughter’s birth. The taste, as the author describes the video, is worth walking in such establishments. During the tush, he closed his eyes from pleasure and commented that dishes could be stopped by any show.

Pâté en Croûte / Photo: Screenhot

Guests are also offered a fish from their own caviar fish and kohlrabi puree, and were complemented by two sauces, citrus vinaigrette and Fenchl Beurre Blanc. For the author of the video and taster, the dish seemed simple and did not reach the level of expectations.

The next one – will become the branded sign of the boss of Jan. It is called Pike Dumpling 2.0. The chef had a pike dumplings before opening a restaurant, and this is a updated version. On the plate, a small pike dumpling and a sea comb, filled with calendula oil with brine mackerel, nori marmalade and Beurre Blanc. “The quality of the fish is great and the sauce has a bright and concentrated taste.” Alexander commented. He also pleased homemade sourdough with farmer sour cream and traditional puree with smoked onions, potatoes, green splute and crispy cabbage and bacon. At this point, they brought German sparkling wine, which was so waiting for the taster in the video.

The meal is still not going to end. The next dish is a brille of Vandei wrapped in a daikon, with saturated fish broth sauce and smoked cream.

“This dish began slowly enough, but then the horseradish began to work and went to a completely new level. It is strange as something as strong as horseradish became as gentle. ” Alexander told. The 1994 Grand Cru wine was waiting now, as it went well with the creamy dish. The brighter taste came later with a dish with sauerkraut, goulash and black bread, but with a special mixture.

For dessert guests will receive not only aesthetic but also emotional pleasure. One of the most memorable sweet treats was a dessert of rice, inspired by children’s memories of the chef. This is a modernized version of the classic recipe, served with banana sorbitol, tropical sauce and lime. Again the wine that will be steam until the next two dishes.

The first is a fried duck with a smoked butter and spices, which is combined with foie grade, marinated iceberg salad and a bright orange. The taste is deep, and the beets and orange are perfectly combined. The next main dish is not included in the standard menu, it is selected from the branded selection. It is a bif-vellington, which is prepared from the fillets of traditional South Tyrol, covered with mushroom stuffing and covered with cabbage and dough, baked entirely, then cut in half, served with black truffles albufer sauce. Alexander shared: “Brought to perfection, without excessive reflection or complications. I appreciate it here, they remained true to their roots. And that is what makes the institution so special. “

BIF Veryngton / Photo: Screenshot

It was the completion of the main dishes that followed the cheeses of long exposure, such as 30 months. And desserts: pear sorbet, chocolate mousse, rose hips and raisins impregnated with rum, a classic German dessert, which is cooked with rice, which is cooked slowly cooked on milk, add cinnamon and sugar.

Petit Fours is the sweet end of the journey. Fruit pate with acidic whiskey and yuz, warm Madeleine with cherry cream and milk chocolate bonbon made with 50% Madagascar cocoa.

Jan Hartwig was able to lift German cuisine to a new level. Using local ingredients, traditional recipes and outstanding skills, it creates dishes that best demonstrate balance, quality and innovation. Jan’s place in the world of high gastronomy is now fixed by three stars mixed.