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Opened in 2011 – the KvR („Capital of Beef“) at the historic Rolandseck; image rights su.

KvR – Capital Beef – Regional Meat, Best Steaks and Cuts || „I want a cow from you!“ is the not entirely serious The slogan of the restaurant "KvR", founded in 2011 in Nordschwabing. "KvR" does not stand for "Kreisverwaltungsreferat" (district administration office), but for "Kapitales von Rind" (capital of beef) and is the name of the restaurant specializing in steaks and cuts, complete with a cozy beer garden and friendly team.

The restaurant is characterized by top-quality beef, regional steaks, premium cuisine, and a fantastic location with meticulous attention to detail. I was there, had the opportunity to chat with KvR founder Simi Berst, sample delicious dishes, and enjoy a wonderful evening. Since I not only experienced warm hospitality but also enjoyed one of the best steaks I've had in a long time, I naturally want to share this culinary highlight with you.

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In the aging cabinet and "Rindarium" 😉 you can choose your meat.

The KvR – Discover the capitals of beef

Located in northern Schwabing, KvR is celebrating its 11th anniversary this year. Opened in 2011, the restaurant specializes in top-quality steaks, premium beef, dry-aged beef, and cuts. The menu also features other dishes such as Wiener Schnitzel, Thai curry, burgers, salads, and vegan and vegetarian options. A unique aspect of KvR is that guests select their steak directly from the meat counter/aging cabinet located in the dining area. They can then watch as steak experts grill it on the charcoal grill, also located in the restaurant, precisely to the gram and cooked to your exact desired doneness. Your steak will then be served with your choice of side dishes by one of the friendly members of the 22-person team.

The cozy restaurant seats 160 guests, with space for another 130 on the spacious terrace. Inside, a comfortable and inviting atmosphere prevails: rustic tables and chairs, historic ceilings, designer lamps by Ingo Maurer, and subtle natural tones here and there. Upon entering, the eight-meter-long bar, complete with a "beer heaven" consisting of 486 beer steins suspended from the ceiling above, is sure to be the first thing that catches the eye.

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Ideal for relaxing hours outdoors: The KvR's cozy beer garden; Image rights su.

On sunny and warm days, the best place to sit is on the inviting terrace. Large awnings protect you from sunburn, plants add to the cozy atmosphere, and a lighting concept designed exclusively for KvR enhances the ambiance – both inside and out. Simi Berst describes his concept as follows: „From the very beginning, it was important to me to create something new. I didn't just want to open an exceptional steakhouse with excellent quality meat, but also to add special touches to the interior design. That's why we introduced the meat counter and the dry-aging cabinet. Here, guests select exactly what they want on their plates. The price is calculated by weight, down to the gram. Furthermore, every piece of meat is grilled and prepared according to the guest's wishes.“

And so, shortly after its opening, the KvR became an integral part of the historic Rolandseck district and a meeting place for everyone. This remains true today, with countless regulars, locals, and newcomers alike frequenting this fantastic restaurant and its beer garden – you'll quickly become a regular here. True steak aficionados even describe the KvR as a "stronghold for near-perfect meat enjoyment.".

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Your chosen meat will be grilled on a charcoal grill in the dining room right before your eyes; image rights su.

Meat selection, food and drink menu

The restaurant offers succulent steaks, cuts of beef, seasonal dishes (featured in a monthly changing menu), salads, and desserts. KvR – Kapitales vom Rind (Capital Beef) prioritizes top quality, regional sourcing, and animal welfare when selecting its meat. The beef comes from local farms with species-appropriate husbandry practices, such as the Tegyu beef from Buchberghof on Lake Tegernsee. "Tegyu" refers to the crossbreeding of Tegernsee and Wagyu cattle, and the resulting meat impresses with its exceptional flavor and outstanding quality – I was blown away after the first bite. Exclusive international cuts are also available.

If you take a look in the well-stocked meat cabinet, you'll find a selection of dry-aged specialties (roast beef, sirloin, ribeye, etc.) alongside familiar classics and specialty cuts. Anyone who's never tried dry-aged meat should definitely stock up at KvR! Dry-aging means that the meat is dried in a special maturation process of at least four weeks at high humidity. This intensifies the meat's natural flavor, giving it an even better and more distinctive character.

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Regionality is also taken into account when it comes to drinks (beer and wine).

At KvR – Kapitales vom Rind (Capital Beef) – you'll find delicious wines, fine brandies, refreshing soft drinks, and regional beer from the Lower Bavarian private brewery Arcobräu (Moos). To celebrate the anniversary, you can order the renowned "Helle Mooser Liesl" straight from the wooden barrel at KvR. The wines, which you can choose individually for relaxed evenings chatting on the terrace or to accompany your steaks and other dishes, are deliberately sourced predominantly from small winemakers; wines from South Tyrol, Italy, and Apulia are also on the menu. Owner and wine connoisseur Simi Berst explains: "The selection of wines is a matter of trust; good advice and experience are crucial, which is why I cultivate long-standing partnerships with wine merchants and winemakers."„

The complete menu, monthly seasonal menu and wine list can be found on the Website of the KvR – Capital from Beef.

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Part of the anniversary menu: chocolate tart with raspberry sorbet.

Anniversary menu at KvR - for a limited time only!

To celebrate its 11th anniversary, the KvR restaurant in Rolandseck is offering an exclusive anniversary menu, available only from July 27th to 31st. For five days, you can enjoy a superb three-course meal for just 49 euros.

If you opt for the anniversary menu, you'll start with grilled scallops on lobster sauce and fennel-lemon salad, followed by pink beef fillet with potato gratin, baby carrots, and bone marrow sauce as the main course, and finally, a dark chocolate tart with meringue and raspberry sorbet for dessert. The menu can also be ordered with wine pairings – worthwhile, if only because only magnum bottles are used.

When asked, Simi Berst explained how the idea for the affordable anniversary menu came about: „The KvR is very well integrated into the neighborhood and even houses the oldest regulars' table in all of Munich, which has been meeting at this location for 50 years. It was therefore important to me that we offer our guests and friends something special for the anniversary. The team around our head chef, Marc Burton, therefore devised an anniversary menu.“.

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Absolutely: "Thumbs up!" for the KvR. I'll be back!

To mark the anniversary, various cuts of meat from Tegernsee Tegyu beef (Buchberghof) will be prepared on an open courtyard grill, and the traditional family business Saffer as well as the Johannes Münzenrieder winery (Neusiedler See/Austria) invite you to wine tasting and aperitif sampling on site.

Personal conclusion, interesting facts and background information

You know I don't eat meat every day, and when I do, it has to be good quality. If I'm not preparing it at home, I go to a restaurant that—like me personally—pays attention to quality, animal welfare, and regional sourcing when selecting its meat. The KvR meets all these criteria at the highest level. The beef fillet I enjoyed—part of the anniversary menu, by the way—was one of the best steaks I've had in a long time—buttery soft, juicy, and of top quality.

Since not only the food and ambiance are perfect, but the team also impresses with their attentiveness, expertise, and warmth, KvR quickly became one of my new favorite restaurants in Schwabing within just a few hours. And not just when I'm craving steak, but simply want to enjoy good food in a stylish Bavarian-inspired setting. Don't miss the show at the meat counter, watch your steaks sizzle, grab your friends, a glass of chilled wine and/or aperitifs, and enjoy the summer. The anniversary menu is also a must-try. I'll definitely be back – even by car, as parking is easy. Alternatively, the "Bonner Platz" subway station is just 100 meters from the entrance. Have fun!

+++ This article was created in cooperation with KvR – Kapitales vom Rind. Thank you! +++
(Image rights: Copyright KvR: KvR – Capital Beef; Copyright Buchberghof: Buchberghof; Copyright Arcobräu: Arcobräu Gräfliches Brauhaus GmbH & Co. KG;
Copyright Products Ingo Maurer: Tom Vack; Copyright Production Ingo Maurer: Fabian Gruber)

KvR – Capital beef – regional meat, best steaks and cuts in Schwabing

Address:
Viktoriastraße 23, 80803 Munich

Opening hours:
Monday to Saturday from 4:00 PM to 12:00 AM,
Sundays and public holidays from 11:30 am to 10:00 pm;

Details: Steak restaurant and location with great steaks and cuts;
Aging cabinet and open charcoal grill; billing accurate to the gram;
Regional meat; also vegan and vegetarian cuisine; cozy beer garden;
Cozy Bavarian decor with designer lighting concept and lamps

Website – KvR – Capital from Beef

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