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River fishermen – Auenfischer is a restaurant that opened on September 28th of this year on Auenstraße. Besides its cozy atmosphere, friendly staff, and wide selection of good, fresh fish and delicious meat, it impresses with a fantastic concept in independent gastronomy, which is why I was there a few days ago in the evening to try it out. What also motivated me to test Auenfischer was the fact that you, my readers, often ask me about good fish restaurants. My goal, of course, was to find another great fish restaurant for you. Here you go! 🙂
The Auenfischer. – What makes it special? The restaurant is intimate yet cozy, offering seating for 40 people inside and 20 outside. The Auenfischer doesn't have menus; things work quite differently here: You come in, sit down at a comfortable table for two or a group, order your drinks, and settle in. Depending on how hungry you are or how quickly you want your fish or meat served, you can then go directly to the display case, which offers a variety of fresh fish and meat. The only things you'll find on a chalkboard at the Auenfischer are the available appetizers and side dishes that you can enjoy with your chosen main course.
Owner Sebastian Wolf takes time for each guest, explaining the concept and the variety of fish on offer. For me, it was wonderful to see the fresh fish right in front of me and not have to choose from a menu. In other words, the level of transparency for the guest is hard to beat. You see the fish, selected fresh daily from their own fishmonger, and can choose exactly which one you want, along with two side dishes of your choice. Depending on how busy it is, a fish can sometimes sell out quickly – true to the motto "first come, first served." At Auenfischer, there really isn't any additional refrigeration or a hidden freezer with more fish. No, you can only choose what you see. In my opinion, this further illustrates that they only offer a very carefully curated selection of fish and meat, and that quality takes precedence over quantity.
Some types of fish are almost always available. For example, brook trout from Rosenheim, sea bass from Croatia, or turbot from the Atlantic. The tuna comes from Sri Lanka, and only non-endangered yellowfin tuna is offered. Meat lovers can find, for example, Duroc pork from Thuringia, ancient lamb from the Eifel region, Allgäu Charolais entrecôte, or even a Lower Bavarian beef fillet. The selection of typically at least 10 different types of fish and five different types of meat is well-balanced and offers something for every taste. Usually, no sauce is served with the dishes, unless the type of fish or meat allows it without overpowering its individual flavors. On a recommendation, I chose halibut, which was then served with a peppery caper and tomato sauce. A real highlight: the portion sizes. Enormous, and it's impossible not to leave satisfied. Fish is expensive – we all know that. Here, however, the portions were so fair and generous that there's absolutely nothing to criticize, as you can see in the pictures. The halibut, which was recently on display, was perfectly prepared. A fish knife was practically unnecessary, as the halibut was so tender that it could be easily cut with a fork. So, if you're planning a visit soon: halibut! A great choice, if it's not already sold out. A quick word about meat: Of course, they also offer it so that even those who aren't fish fans have something to eat at the Auenfischer. Quality is paramount here, and so the Auenfischer team, for example, doesn't offer South American beef, even though its popularity is well-known. The owners simply consider the animals' living conditions too poor, and therefore it has no place on their guests' plates.
Overall, my companion and I had a really enjoyable evening. After the amuse-bouche (turkey with tuna cream on salad), we chose two starters: grilled Arctic char fillet on a mixed salad with mango dressing (€12.50) and a carpaccio of young bull with vanilla oil (€15.50). Both were excellent and generously portioned. (Definitely try them!) There are usually five different starters to choose from. In addition, there are six to eight different side dishes, from which you can choose two different ones per main course. With the white halibut (€29), I chose the "Auenfischer side dish favorite": colorful carrot and vanilla vegetables with mint – so good that I didn't want to share. My second side dish was the sautéed porcini mushrooms. The two side dishes are included in the price of the fish/meat. My companion chose a rack of Duroc pork for the main course, served with saffron rice and rosemary potatoes (€26). The meat, cooked to perfection, was also very delicious, well-portioned, and tender. Of course, a good wine was a must: We opted for a Sauvignon Blanc from the Scherner-Kleinhanß winery in Rheinhessen (€7.50/0.2l) and a dry rosé from the Thörle winery in Rheinhessen (€8.00/0.2l) – both highly recommended, especially the rosé. Since I had to wait a bit, I had a Lillet Toni (€7.50) with two slices of cucumber beforehand. So, if you're in the mood for something a little more refreshing, I can definitely recommend this drink. Don't worry, I also drank water (Aqua Monaca, €5.00/0.7l) in between. 🙂
Lunch is also available – managed by the second owner, Manuel Braun. Auenfischer operates a well-functioning self-service concept. Unlike the evening service, you can expect simpler lunch dishes between five and nine euros. Good, home-style cooking (soup, pasta, fish, meat, etc.) is offered, which you can select from a daily menu. Quality, taste, and – because lunch breaks are short – speed are paramount. At lunchtime, they can easily serve up to 100 meals, so things need to move quickly, and every guest should have their lunch, including fresh salads with various toppings, in hand within about two to three minutes. At lunchtime, the restaurant transforms from a chic fish restaurant with white tablecloths and cloth napkins, subtle lighting from copper globe lamps, candlelight, roses on the tables, and a stylishly cozy atmosphere into an equally inviting and convincing lunchtime bistro with a simple style. The restaurant is located on the ground floor of a residential building, has floor-to-ceiling windows, a completely glass front, and is therefore bright and welcoming.
The service is incredibly friendly – you won't have to wait long for anything here. A team of eight people currently ensures your perfect evening. What makes this particularly appealing is the "walking menu" in the form of Sebastian Wolf, who patiently and enthusiastically explains the dishes and combination options. Auenfischer is open Monday to Friday from 11:30 am to 2:30 pm and Monday to Saturday additionally from 7:00 pm to midnight, with hot food served until 10:30 pm. Sometimes they stay open a little later. The total for two main courses, two appetizers, two glasses of wine, a water, and a long drink came to €111. This clearly demonstrates that quality comes at a price, and in this case, it's certainly justified.
My personal conclusion: Come and visit! Absolutely. While reservations are essential (at least on weekend evenings), you should definitely come with a big appetite and a craving for good fish or a delicious piece of meat. The prices reflect the quality of the food, and the ambiance, service, and overall atmosphere are all impeccable. It's also great that one of the two owners is always on-site. You can also rent Auenfischer for your private parties or Christmas celebrations for up to 40 people. Card payments are accepted, parking isn't ideal, but manageable. The restaurant is easily accessible by public transport via Baldeplatz (bus line 58). So – mission accomplished: I've discovered another impressive fish restaurant in Munich. If you stop by, please say hi from me. Whether it's a cozy evening for two, a business dinner, or a family celebration, you won't be disappointed.
I'll be back: Definitely. It doesn't get much better than this for fresh fish.
Place visited: River fishermen
Address: Auenstraße 100, 80469 Munich
Website
Pictures:
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