„Mehr als Fleisch“ ist unsere Devise, auch wenn Steaks im The Grill natürlich immer eine besondere Rolle spielen. Herkunft, Saison und Nachhaltigkeit stehen in der Küche dabei weiterhin im Mittelpunkt. Das gilt verstärkt auch für Fisch und Krustentiere – modern interpretiert, bereichern sie die Karte und lassen sich von unseren Gästen zu individuellen Wunschmenüs zusammenstellen. Ausgewählte saisonale Beilagen und raffinierte hausgemachte Saucen begleiten die Gerichte, ergänzt werden Standards und Klassiker durch eine wechselnde Wochenkarte. Unser kreatives Küchenteam hat dabei nur eins im Sinn – puren Genuss für den Gast. Das gilt natürlich auch für die sorgfältig ausgesuchte Bar- und Weinkarte.
Neuer Look im klassischen Gewand
“More than meat” is our motto, even though steaks of course always play a special role at The Grill. Origin, season and sustainability remain the focus in the kitchen. This also applies increasingly to fish and shellfish – with a modern interpretation, they enrich the menu and can be put together by our guests to create individual menus. Selected seasonal side dishes and refined homemade sauces accompany the dishes, and standards and classics are complemented by a changing weekly menu. Our creative kitchen team has only one thing in mind – pure enjoyment for the guest. Of course, this also applies to the carefully selected bar and wine list.
For over ten years, The Grill has been spoiling local and international guests with ambitious cuisine from steaks to seafood in a sophisticated ambience – now, during the lockdown, it has been extensively renovated and refurbished.
The restaurant, bar and terrace have a new look and shine!
The Grill has always been cool without being sterile and classy without being stiff. The restaurant easily stands up to international standards, as evidenced by its illustrious clientele of regulars, including many well-known faces from the worlds of culture, business and sport. Located on the first floor of the legendary Künstlerhaus – built by Gabriel von Seidl, Franz von Lenbach and Ferdinand von Miller at the end of the 19th century as a meeting place between art and society – it offers a stunning view of Lenbachplatz at night.
After ten years, it was now time for a lavish renovation of the restaurant and the adjoining urban roof terrace, for which the Munich architectural firm Arnold / Werner, winner of the German Design Award 2021, was commissioned. Interior designer Ulrike Buhl retained the basic layout of the premises, but redesigned the surfaces and interior, wall and bar coverings with high-quality materials such as green Verde Marinace marble, brass, wood and tinted mirrors. A cooperation with Porzellanmanufaktur Nymphenburg is visible in wonderful porcelain objects; colourful paintings by Munich painter and Prof. Markus Lüpertz master student Martina Kolle enhance the anthracite-coloured walls alongside photographs by globetrotter Simon Lohmeyer. In this way, a holistic and stylish concept was created to provide a fitting setting for the overall experience of a visit to the restaurant.
Pure enjoyment for the guest – The Grill has been able to hold its own for years in the hard-fought market for ambitious and sophisticated cuisine with a balanced mix of classics and modernity. This is also confirmed by various awards, including “one of the ten best steak restaurants in Germany”. However, the claim to offer “more than meat” has always applied, and on the new menu, chef Alexander Riedel and his team are again increasingly bringing together fish, seafood and shellfish. Thus, classics such as lobster and oysters are always joined by a “Catch of the Day” or seafood in refined variations; new to the menu are ostrich steak from the Donaumoos and crusty and sourdough bread from bread artisan Julius Brantner – regional delights that enter into a wonderful symbiosis with European meat and international specialities. “Origin, season and sustainability are the focus in the kitchen,” confirms restaurant manager Stefan Cyrol.
In the spirit of a “Grand European”, The Grill continues to see itself as an island of good taste, which does not only apply to the specialities on the plate. “Pure enjoyment for the guest,” says managing director and co-owner Lars Piwitt, also applies to the interior and décor. And, of course, it would continue to be the credo in this very special restaurant, which now, with a new look and a breath of fresh air, would like to hopefully tread a path out of the crisis into a future far removed from Corona.