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The Conti Restaurant

Conti Restaurant My recent visit to the Conti Restaurant was one of those experiences that reminded me why I started writing about various (Munich) restaurants many years ago. Located in the heart of Munich for almost 20 years, it boasts incredibly good cuisine, a talented chef and a friendly team, and high-quality, creative dishes and menus. And it's far too unknown. This doesn't mean that the Conti Restaurant on Max-Joseph-Straße isn't doing well or doing anything wrong; rather, it's simply situated on a street that you rarely walk along unless you're specifically going there, meaning you might not even recognize the Conti Restaurant from the outside. Otherwise, well, otherwise, right up until the end of my several-hour stay, after a four-course meal, a tour of the premises, and a conversation with the chef, I couldn't find anything that would make anyone who enjoys good food and drink stop by. So, let me start from the beginning…

The dining room of the Restaurant Conti

What can you expect at the Conti Restaurant?

The Conti Restaurant is located in a building constructed 20 years ago and takes its name from the former Continental Hotel. What remains of the hotel's past is the over 100-year-old Tyrolean-style room with its Swiss pine wood paneling in the basement. In other words, the original building was demolished, the Conti was built, and the original Tyrolean room has survived to this day. This is just one of the highlights and unique features that make the Conti Restaurant so special. A glance through the attached slideshow should suffice to give you a good understanding of my enthusiasm. The Conti Restaurant uses only high-quality ingredients, and the menu, including the two daily changing lunch specials, is created based on the availability of seasonal produce. Anything that doesn't meet the quality standards set by head chef Jürgen Weingarten simply doesn't make it into the kitchen. "Quality takes precedence over the dish," so to speak. If components are unavailable, they are substituted and creatively rearranged, the main thing being that the final result reflects the concept: the product itself should still be discernible on the plate and not overpowered by other flavors or spices. Cooking is done seasonally, preferably using local ingredients whenever possible, and always with the highest quality. The result appears on the menu in a creative and varied form.

Head Chef „Jürgen Weingarten“

Menu, cuisine and chef

The menu is varied and a colorful mix, yet well-structured. It changes weekly, being expanded, exchanged, and supplemented. No hydrogenated fats are used in the cooking; the dishes are very light and always prepared with a special touch. Here, too, the focus is on quality and variety for the guest. I particularly appreciated that Chef Weingarten came directly to my table, chatted with me for a few minutes, and recommended that I listen to his expertise and recommendations. The result would be, and was, a fantastic meal. Being present at the table with the guest is something he clearly enjoys. He seeks a connection with the guest, knows who he is cooking for, and understands what appeals to the diner. I liked it, and that's how I learned that he previously cooked for many years at establishments like Käfer and the Bayerischer Hof. Now it was the Conti Restaurant's turn, meaning it was time for me to taste the food.

The menu: seasonal menu, 3 for 33 and evening menu

The menu is divided into several sections. The first page features the seasonal menu (currently an asparagus menu for €39) and the "3 for €33" offer. This includes three courses, a 0.1l glass of wine, a glass of water, and coffee for a reasonable €33. Page two, and before we get to the standard menu, presents the evening menu, which guests can customize or order as individual portions. Appetizers and intermediate courses are €15, main courses are €25, and desserts are €8. Wine pairings for three or four courses (with or without an intermediate course) cost €13 or €16 respectively (0.1l glasses per course). (Example of the seasonal menu, 3 for 33 and evening menu on the right.) Otherwise, there are "Conti Classics," meaning bruschetta, antipasti, tarte flambée, and club sandwiches (from €6), burgers and beef (beef carpaccio, roast beef from German cattle, 220-gram ox burger, etc. from €14), salads (small or large with choice of garnishes from €6), soups (from €6), pasta dishes (from €10), separate appetizers and main courses (from €18), and of course, desserts (from just €2). A good mix indeed. Above all, the flexibility of the kitchen, the team, and the service is noteworthy. Vegetarians, vegans, and those with allergies are naturally catered for, and individual needs are gladly accommodated. The wine list is also impressive, and you'll be happy to receive advice on wine pairings, depending on your menu choices.

Tuna with black brown rice – delicious!

Selection and evaluation of the dishes

And so it begins. Napkin on my lap, white wine (a fresh and fruity 2015 Sancerre AOC Grande Réserve, Sauvignon Blanc from the Loire Valley, France) in my glass, and the chef at the stove. First, a complimentary amuse-bouche was served (and is served to every guest outside of the lunch rush), in my case a Tom Kha – asparagus soup with lime leaves, wild prawns, and homemade bread chips. Always served at every table beforehand: extra virgin olive oil from the Koroneiki olive variety, along with bread and Cretan sea salt. Even here, the special touch is evident. Next came a composite dish of tuna, wild garlic pesto, black brown rice, and chopped San Marzano tomatoes. Then, the intermediate course: suckling pig cheeks with Bianchetti – white spring truffle, leek vegetables, and Parmesan sauce. My favorite was the main course: the fillet of beef with ham, mushrooms, peas, asparagus, and a small gratin. Divine, and the quality of the meat was unbeatable. To finish, I enjoyed a delicious Dinzler cappuccino with a chocolate brownie topped with walnuts, various fruits, and an orange semolina pudding served in a dessert bowl. Everything tasted wonderful, and besides the sheer delight of the flavors, what impressed me most was the exceptional presentation and combination of each dish. So, if you appreciate high quality presented in a refined way and a relaxed atmosphere, the Conti Restaurant is definitely the place for you. The meat was cooked to perfection, the soup was beautifully creamy and not too heavy, the peas – which I haven't seen on a restaurant plate in their "pure" form for a long time – were a particular treat, along with the truffle, and the dessert also demonstrated a certain sophistication. Superb!

The wonderful dessert including Dinzler cappuccino.

Key facts and information about the Conti Restaurant

Also worth mentioning: 3-4 times a year, a culinary journey through various regions and cuisines takes place under the name "Looking at the Region's Cuisine," ensuring variety in the pots and pans. The monthly live jazz music evening (featuring the band "Haberjazzband" – dates: April 5, May 3, May 31, July 5, September 13, October 11, November 8, December 6, each from 6:00 pm to 10:00 pm) also provides musical entertainment. (Reservations are always recommended, as these evenings are very popular, since there are few opportunities in Munich to combine good live music with fine dining.)

The Conti Restaurant opens at 10:00 AM. Lunch is served from 11:30 AM, and until 2:30 PM, two daily changing main courses are available starting at €8.50. In summer, a sunny and quiet terrace with seating for 30 guests will be available. The restaurant can accommodate up to 80 seated guests, and depending on the seating arrangement and occasion, up to 100 people can be accommodated. The aforementioned Tyrolean-style room is available separately and can be booked for various events upon request, as can the Conti Restaurant itself (for both business and private functions). Dogs are welcome in the restaurant. Card payments are accepted. Parking is available nearby, and public transportation will quickly take you to the city center (e.g., subway line 5, Karlsplatz station). The Conti Restaurant is suitable for all ages, thanks to its modern and welcoming gray and red decor, as well as the light-filled dining room with a bar, a comfortable lounge, and numerous individual tables (see photos). The restaurant can be booked in its entirety for events of up to 100 people. A great option is the "Cooking Party" offered by the Conti Restaurant (available upon request for groups of 40 or more), which opens the restaurant kitchen and provides guests with a buffet-style viewing. Catering for external events is also available. Those passing by the Conti Restaurant earlier in the day can help themselves to hot coffee, snacks, and sandwiches at the "Conti Treff," located right next door, starting at 7:00 a.m.

I like it!

Personal conclusion

I thoroughly enjoyed my visit, and as mentioned earlier, the Conti Restaurant has shown me that it's worthwhile to take a left or right turn onto (still) unfamiliar streets and try something new. I'll definitely be returning to the Conti Restaurant, especially since each course featured components and ingredients that I haven't encountered a hundred times before in other restaurants. They clearly prioritize quality ingredients, and the price-performance ratio is excellent for its central Munich location. The service at the Conti is not only friendly but also efficient, so you can get a quick and satisfying lunch. For a first taste – depending on your appetite – I'd recommend the three-course meal with wine pairings, perhaps at your next live music evening with friends. I'm already looking forward to my first lunch on the terrace.

Contact for inquiries/reservations

Conti Restaurant | Max-Joseph-Straße 5 | 80333 Munich
Website
contact via email
Contact via telephone: 089 551 78 546

Pictures: