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Restaurant Bavarian National Museum | bnm Restaurant Art & Culinary Delights | Weinviertel in your neighborhood | Restaurant number 5 of 14 – A total of 14 restaurants are part of the „Weinviertel in Your Neighborhood“ campaign. I have already tested four of them, along with their Austrian wines, in the last few days.Blue Buck, Halali, essence, Freisinger HofNow it was time for number 5, and thus the "bnm," the restaurant at the Bavarian National Museum. A few days ago I was there and tested food and wines from the Weinviertel region of Austria for you.

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The entrance of the restaurant

Opened in 2011, the restaurant is located on Prinzregentenstrasse and is hard to miss, as the roofs of the Bavarian National Museum tower high into the sky, higher than most of the buildings on the street. The imposing, substantial building itself is a tempting invitation to enter. Even a glimpse of the terrace from outside is enough to pique your curiosity, and you find yourself inside the restaurant area, complete with a spacious front garden featuring a fountain, terrace, and courtyard. At least, that's how it was for me; I immediately felt at ease. Firstly, because the restaurant, terrace, and garden form a self-contained unit, and the noise of Prinzregentenstrasse is virtually inaudible. Secondly, because it transports you—much like a vacation—to another, stress-free world.

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The restaurant from the inside

Inside the restaurant, soaring ceilings, a bar in the entrance area, various seating areas, and rooms with elegantly set tables for 60 people, numerous decorative elements wherever you look, and an overall very appealing and inviting atmosphere await. As soon as the sun comes out, the 80 seats on the terrace will likely be the most sought-after. At least that was the case for me and my companion during our visit. It was sunny and hot, and a cozy table for two with a parasol beckoned. There are several set tables available both on the ground floor and on the raised terrace. All of them offer a wonderful view of the imposing dividing wall between the restaurant and Prinzregentenstrasse, as well as a large pond with a statue.

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Riesing Old Vines, winemaker Elisabeth Rücker

Restaurant at the Bavarian National Museum (bnm): Selection & Review of the Dishes

Is it enough for me to simply write "simply delicious – please try it!"? Hardly. So I also want to share with you the fantastic four-course meal I enjoyed for lunch with my companion at the Bayerisches Nationalmuseum (bnm) restaurant. Before we get to the individual dishes and the menu: the highlight here is undoubtedly the selection of over 260 different bottled wines and 12-15 wines by the glass. In addition to the four wines from the Weinviertel region of Austria that were added in June (see list below), there are numerous other fine wines to savor, predominantly from Austria.

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Crêpes with morels and celery puree

Since even the best wine alone can't satisfy hunger, my companion and I opted for a "four-course tasting menu, each course paired with a different wine from the Weinviertel region." Alongside a bread basket with three types of fresh bread and a small pot of cream cheese, we started with the smooth, refreshing Yellow Muscat with its intensely fresh elderflower and grapefruit flavors (from the Kohl winery). A great choice and a good start to the meal. Our culinary first course was a variation of herring, cucumber, mustard, and sour cream (for €12.50). (For all the dishes I mention, I recommend checking out the pictures in the gallery (su) afterward so you can really imagine just how delicious it was.) With the herring, we enjoyed the Grüner Veltliner 'Kittl' (also from the Kohl winery) with its exotic bouquet, intense spice, and complex minerality. A wine that simply tastes good "anytime, anywhere." Next came a small crêpe with celery purée and morels, which we paired with the Riesling Alte Reben (from the Elisabeth Rücker winery). In my opinion, it was a very intense and extremely harmonious quality wine with fully ripe, juicy fruit on the palate and delicate acidity. The third course consisted of meat and fish; more precisely, I had Alderfisch (for €18), and my companion had Onglet (hanger steak) from beef (for €21), each served with asparagus, gnocchi, and truffle jus. The fish was cooked to perfection, easily cut with a fork, and harmonized beautifully with my favorite of the day, the Grüner Veltliner, Weinviertel DAC Reserve 'Hundsberg' (from the Uibel winery) – aged for 20 months in oak barrels. My companion's meat, the onglet – jokingly called "the cut of meat the butcher prefers to keep for himself," according to head sommelier Endl – was wonderfully tender, perfectly seared, and a culinary hit with her. To finish, we enjoyed a fantastic dessert, perfectly suited to the weather: a melon medley (cantaloupe, watermelon, and honeydew) with dill and cucumber, accompanied by a special sweet wine. A refreshing and well-rounded ending to a truly superb meal. No feeling of being stuffed afterward, but rather a pleasant sense of satisfaction.

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For the benefit!

Lunch and dinner menu
At lunchtime, a three-course business lunch menu (€33 including coffee) is available – with a wine recommendation upon request. (Currently: Baked salmon praline with radish and curry cream, organic free-range chicken breast with baby chard, Parmesan ravioli and bacon foam, profiteroles with strawberries and vanilla ice cream, and a coffee.) The regular menu features appetizers, main courses, and desserts. Starters (such as Caesar salad with free-range chicken or buffalo mozzarella with tomato chutney and pine nuts) start at €6, main courses start at €14 (e.g., penne with chanterelles, chard, and Serrano ham, or duck breast with kohlrabi, peas, and potato fritters), and desserts or cheese to finish are typically €6.50 (e.g., yogurt mousse, sorbet, or chocolate selection). Those who do not necessarily want to eat à la carte can also enjoy a set four-, five- or six-course menu in the evening (€65 - €81) (optionally with wine pairing for an additional €36 - €47).

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Head sommelier Andreas Endl and I

Recommendation from the Restaurant Bayerisches Nationalmuseum (bnm)

Head sommelier Andreas Endl recommends pairing the Weinviertel wines, which will be available at the Bayerisches Nationaltheater (bnm) restaurant until the end of June, with the menu my companion and I enjoyed, or, depending on the wine you choose, with a dish containing similar components. He suggests the Gelber Muskateller (from Weingut Kohl) as an aperitif or starter, the Grüner Veltliner 'Kittl' (also from Weingut Kohl) with lighter dishes featuring fish (see starter above), and the Grüner Veltliner, Weinviertel DAC Reserve 'Hundsberg' (from Weingut Uibel) with meat and/or fish. Ultimately, though, it's not crucial whether you can definitively decide on the spot which of the four wines will best complement your meal. They are all delicious, and Mr. Endl is happy to assist you in making the perfect selection.

Hard facts

The Bayerisches Nationalmuseum (bnm) restaurant is open from Tuesday to Saturday from 6:00 PM until 10:30 PM. The adjoining café is open from Tuesday to Sunday from 10:00 AM to 5:00 PM (until 6:00 PM on Thursdays). It is closed on Mondays. Driving is easy, but parking can be a bit of a gamble. If there are no spaces available on Prinzregentenstraße, try the side streets. Public transport options include tram line 38, Nationalmuseum stop. Card payments are accepted, and reservations are recommended for the evening or for outdoor seating. If you're looking for a truly idyllic spot in Munich, look no further. The restaurant can also be rented in sections.

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Grüner Veltliner Weinviertel DAC `Hundsberg´

The selection of wines from the Weinviertel region at the Bavarian National Museum restaurant (bnm)

In June, the following wines from the Weinviertel region of Austria will also be available by the glass at the bnm restaurant:

1) 2015 Yellow Muscat – Kohl Winery, Hohenruppersdorf
2) 2015 Grüner Veltliner `Kittl´ – Weingut Kohl, Hohenruppersdorf
3) 2013 Riesling `Alte Reben´ - Weingut Elisabeth Rücker, Unterretzbach
4) 2012 Grüner Veltliner, Weinviertel DAC Reserve Hundsberg – Weingut Uibel, Ziersdorf

I can definitely recommend a visit. The ambiance is appealing and inviting, both inside and out. In fact, the restaurant exudes a very special charm thanks to the museum's imposing building and unique architecture. The food is also excellent, and the service is always attentive and attentive, making every effort to ensure you have a pleasant experience. They are happy to answer any questions and offer wine recommendations. The restaurant is the ideal place for casual get-togethers, business meetings, or larger celebrations.

Place visited: Restaurant Bavarian National Museum – bnm
Address: Prinzregentenstraße 3, 80538 Munich
Website

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