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The LaxBar at Oberanger. Take a seat and enjoy.

LaxBar – Munich's first Scandinavian restaurant – Munich has gained another culinary gem. In this case, a truly special one. The LaxBar, which opened just over a month ago on Oberanger, is the only restaurant in Munich to offer Scandinavian salmon prepared in a variety of ways at the highest level. The menu features a wide range of Norwegian and Scandinavian dishes, all centered around salmon, which also lends its name to the bar. I was therefore particularly excited for my recent visit and experienced a truly exceptional evening.

Get to know the LaxBar Munich at Oberanger

Let's start again: LaxBar in Munich opened in mid-October 2018 and offers modern interpretations of straightforward Norwegian cuisine – with a focus on salmon – within a skillful restaurant-bar hybrid setting. Only the highest quality products grace the plates. This begins with the Scandinavian bread baked especially for the bar to accompany the salmon, extends to the well-structured menu, and culminates in the harmonious and inviting interior. With its Scandinavian charm, warm colors, light wood, and carefully chosen details, LaxBar's atmosphere is instantly captivating. A closer look at the menu reveals that the cuisine is not only Scandinavian in its influence but also strongly focused on healthy cooking using uncompromisingly high-quality ingredients. Regardless of which dish(es) you choose, you'll be served only the most exclusive and finest Norwegian salmon, sourced exclusively from Norwegian smokehouses that have been family-owned for decades. You can order the salmon – exclusively Frøya salmon back loin („back loin“) of sushi quality – in a variety of forms and preparations: raw, cold smoked, hot smoked and cooked, always accompanied by side dishes with traditional Nordic influence.

The Scandinavian restaurant has a chic, but not over-the-top atmosphere.

The finishing touch in terms of decor is undoubtedly the classically styled bar with its typical Scandinavian atmosphere. With its stylish interior – including wooden bar stools with gently curved seats – the bar is perfect for an after-work drink, a quick snack (how about some Nordic tapas?), or even a leisurely dinner. A glance at the bar menu reveals a wide selection of traditional Nordic aquavits, spirits, liqueurs, wines, and champagne (Piper-Heidsieck – more on that soon…), as well as Scandinavian beers on tap. No one has to leave LaxBar with a dry throat or an empty stomach, and yet, after a substantial meal, you won't feel heavy or overstuffed. Time for a closer look at the menu.

Have you ever tried a salmon patty made with the best salmon?

Food offer and selection

„"Let's get down to brass tacks, i.e., the menu!" was my motto after gathering my first impressions. The menus are clearly structured and well-organized. While I'm generally not a fan of too many separate menus (food, wine, bar menus, etc.), the LaxBar handles this issue well. First, there's simply the folded menu, printed on sturdy light pink cardstock, divided into categories. „"Raw"“ (raw), „Gravlax“ (Graved salmon, i.e., cured salmon), „"Cold Smoked"“, „"Hot Smoked"“, „Today’s Frøya Lax“, „"Salads"“ and „Desserts“.

Each category is further subdivided into three to four different dishes, so for example you can choose between different raw fish options. Tartar, classic tartar (i.e., to turn on yourself) or also Sashimi in three different variations Choose your favorite. If you prefer a classic option, for example, choose the sashimi "No. 1 – Six Bites (six pieces) with ponzu sauce and sesame seeds," or for something a little more individual, go with "No. 2" and "Six bites with soy truffle sauce and spring onions." It's all about what you're in the mood for.

„"Gravlax Classic" impresses with its pure taste. A must-try at the LaxBar!

The cured salmon, that is, the „Graved Salmon“You should also pay attention to the -category, as it originally refers to a Scandinavian method of preserving highly perishable salmon for longer, namely rubbing the salmon fillets with salt. This makes the fish hygroscopic and draws out a lot of moisture. As a result, the "gravlax" has a pleasant firmness, an intense flavor, and yet remains juicy and tender. Served in three different variations („Classic“, „Rolf’s“ with herbs, vinaigrette and potatoes or „"Stockholm"“ (with creamy dill potatoes and mustard sauce), you can also decide for yourself what you prefer. Personally, less is more for me, and I usually choose the most "natural" option on menus, which least overshadows the actual product – in this case, the salmon.

In the center of the map, prominently placed, the „"Cold smoked" salmon, This includes cold-smoked Norwegian salmon, which gets its particularly amazing and unique flavor from being smoked with alder wood and juniper berries. From €17, you can choose between... „"Oslo"“ with apple and beetroot salad and horseradish cream, „"Copenhagen"“ with two pieces of smoked salmon, three different sauces and toasted rye bread, or also „Moss“ – Classic cold-smoked salmon with scrambled eggs and toast. The ultimate dish in my eyes, and at the same time the Signature dish within the LaxBar: "hot smoked"„, also hot-smoked salmon. It is prepared with great care and expertise in three different variations, and you can choose between them (each for 21 euros). „Skanør“ with arugula salad, red onions, sugar snap peas and lukewarm potatoes, „"Kungsholmen"“ with asparagus, beetroot, potatoes and Dijon vinaigrette or also „"Solsids"“ with a mix of apples and a light potato salad.

„"Yes, I want to!"...eat that every day. It doesn't get any better than that.

Before you order one of the two dishes from the framed category „Today’s Frøya Lax“ If you've tried it (for 19 or 21 euros), you shouldn't put the cutlery aside. Because here, either... „Frøya 43°“ – approx. 100 grams of the finest Frøya salmon from the back loin, gently cooked to a temperature of 43 degrees – hence the name; or „Frøya 360“ – two 75-gram pieces of salmon from the back loin, cooked "medium raw" for 360 seconds. The category „"Salads"“ proves itself in the form of four different compilations („Raw“, „Green“, „Beets“ or „Cold Smoked“ (from €12), proving that salad doesn't have to be bland or "unfilling," and so they use ingredients like goat cheese, berries, cold-smoked salmon, beetroot, and more. For dessert, there are also four different specials between €3 and €9. Be sure to try the 65%-igen chocolate truffles. Alternatively, you can choose between Berry sorbet, „Lingon Ice Cream“ and „Apple Trifle“. Now the order is being placed.

Speechless: My dessert, the "Apple Trifle"„

Review of the food and service

During my visit, I let the host, Michael Blanz, guide me through the evening – a wise move. It began with the aforementioned... Sashimi No. 1. First, I tried the pure ponzu sauce, and after the first bite of sashimi with its crunchy sesame seeds, I knew: "This is going to be a good evening." Anyone who knows a bit about fish, sushi, and the different qualities of raw fish available will realize from the very first bite at LaxBar that it's hard to find better when it comes to fish. Then it continued with the „Gravlax“ in the classic version.

The presentation was simple, without any fuss or overly playful details. This was true for the sashimi, continued with the second course, and remained consistent right up to the last plate. The gravlax impressed me with its texture, as described above – especially in combination with the mustard sauce from Halmstad served in a small pot. Two plates were empty, and I was already very curious about what would be served next. My heart – quite obviously – skipped a beat when the „"hot smoked salmon"“ Surrounded by asparagus, beetroot, potatoes, and vinaigrette, it stood before me. What was served wasn't simply "a piece of fish with vegetables," but rather what was perhaps the best salmon I had ever tasted, in terms of its tenderness, color, and flavor. I finished this plate as well, allowing myself a little "culinary breather." Afterwards, my inner wish was granted, and I received „Frøya 43°“ Served – slightly translucent, with baby carrots and green asparagus – it was the clear highlight of the evening for me. I can't say that the dish was better than the previous ones; no, the texture and the interplay with the asparagus and carrots simply hit the spot perfectly with my personal taste.

They also demonstrated "Lingon Ice Cream" with fresh berries. A dream!

Before accepting the suggestion to choose a dessert from the menu, I was very pleased about the opportunity to speak with the person in charge of the kitchen, namely the Chef Marcel Willnecker to speak. The chef, who completed his apprenticeship about a year and a half ago, is responsible for the menu and ultimately the happy faces of the guests. After I had finished my verbal applause – that is, praised each course – and asked the young chef my questions (…more soon in an interview with Marcel Willnecker…), it was time for the last course, dessert. Here too, the saying "too many choices" applies, and so I decided to listen to the host and was sitting in front of a… less than five minutes later Small glasses of "Apple Trifle"„ —also layered Nordic apples with crumble and cream. The dessert also gets full marks from me, although I prefer it with a bit of a bite at the end. The freshness of the apples with the crunch and the sweetness of the cream—perfect, and from now on I'll also enjoy softer desserts.

Even in the glass, things got creative, special, and perfectly coordinated.

„"Cheers!" or "Drinks at the LaxBar"“

I'm sure you're wondering why things were so "dry" at my table. To be perfectly honest, I got to taste so many different drinks that they deserve a separate paragraph. So, if you're planning to come to LaxBar and just order still water, you can skip this paragraph. However, I recommend doing what I did and trying as many drinks as you can. Even if you're wine connoisseurs, let the LaxBar team take the lead, because they handle the question of the perfect wine with confidence, expertise, and—unsurprisingly—a healthy dose of Nordic flair.

At the beginning there was, no, not wine, but the drink „"Elixir"“ Served in a silver cup, with Huckleberry Munich Gin, Gustav cranberry, fresh lime, sugar, and Piper-Heidsieck Brut Champagne, which is poured at the table. Delicious and to my liking, even though it's not sweet. Champagne lovers will definitely enjoy this, as it clearly dominates the drink. My second drink was a „"Danish Daiquiri"“ with Aalborg, fresh lime, sugar, cucumber, and dried dill. Combined with the Halmstad mustard sauce served with the gravlax, the drink was a perfect 10 for me in terms of harmony with the dish. When the daiquri glass was almost empty and the third course arrived, the third drink (the „"Äppeltini"“ (with Lysholm 52°, Calvados, pureed Granny Smith apple, fresh lemon, sugar, apple chip), also filled my wine glass for the first time. It was a very harmonious 2015 Rheingau wine for me. „Cuvée S“ A blend of Pinot Blanc and Chardonnay (50%/30%/20% Riesling) from the Schumann-Nägler winery. This winery is one of the oldest in the Rheingau region with documented winemaking, dating back to 1438. The 18 months of aging in oak barrels give this cuvée, with its very low acidity, a harmonious maturity and a very smooth and calming taste. Then came the first long drink of the evening, which „Cloudberry Collins“ with Vikingfjord Vodka, Cloudberry, fresh lemon, sugar, dried dill, and lime chips. The liquid finale of the evening – also served in a highball glass and accompanied by dessert – was the „Ramos Madeira Fizz“ with Linie Madeira Cask, Angostura bitters, orange bitters, cream, fresh lime, sugar, Aqua Monaco soda, nutmeg, dried lemongrass and a lime chip. To be quite honest: with all these very creative drinks, all of which are made from Bar professional Florian Güttler Since they were all created by [the company/organization], I lack the necessary expertise to make an in-depth judgment. So I can "only" tell you that they were all very good, very different, and extremely well-matched to the dishes before me. My favorites were the "Äppeltini" and the "Cloudberry Collins".

Fantastic! A feast for the eyes and the palate. It's also very light on the stomach.

Hard facts and personal opinion

My personal opinion, and therefore my conclusion, shouldn't be too surprising. Amazing place, great team, perfect atmosphere, plenty of know-how behind the bar and at the tables – simply a complete package that's a lot of fun. A return visit is practically guaranteed, because anyone who doesn't feel comfortable here either doesn't like salmon or doesn't know what they're talking about. 😉 Seriously though, try out LaxBar, have a chat or two with the hosts (…thanks again to Michi, Florian, Marcel, Diana, and everyone who made my evening so fantastic…) and just enjoy yourself.

The LaxBar skillfully blends the new with the traditional, bringing not only professionalism but also a relaxed and welcoming atmosphere. This made me want to stay a little longer. My recommendation to you is to definitely indulge. Firstly, because the prices are more than fair, so you can easily do so, and secondly, because only by trying everything will you truly appreciate the versatility of salmon preparation – both in terms of the methods themselves and the accompanying dishes. I'm curious to see if the LaxBar will impress you as much as it will, and if you'll feel a little closer to the joys of salmon. 😉 Don't miss the tasting, i.e., the pairing with wine/cocktails/drinks/etc., otherwise you'll miss out on so much in liquid form. See you soon, dear LaxBar!.

+++ This article was created in cooperation with LaxBar. Thank you! +++

Contact for inquiries

LaxBar | Oberanger 32, 80331 Munich
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Opening hours: Monday to Thursday from 6 pm to 1 am;