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Mun Kim and Laura Willer at a wine dinner | © by Thomas Kiewning

That's how it was at the MUN restaurant – For the eighth time, the "Wine Dinner" event took place. This time, the MUN restaurant on Innere Wiener Straße hosted the event, serving a four-course menu paired with excellent wines. Anyone who enjoys fine dining and top-quality sushi will likely already be familiar with the award-winning MUN and its outstanding cuisine. I recently had the pleasure of experiencing it again myself at the last Wine Dinner in August.

Weinmahlein's Restaurant MUN in August 2018: This is what it was like!

I have already reviewed and thoroughly presented the MUN restaurant on my website (article „Restaurant MUN“).“Article „Restaurant MUN“Even after that, I was a frequent guest and sampled my way through the menu. So, being able to enjoy the menu at Weinmahleins made me all the more delighted.

What was on offer? – The evening began with a refreshing aperitif, "Der dicke Fritz" from Rheinhessen – a sparkling wine made using the Méthode Rurale Brut Zero method. The selection of wines was thanks to the sommelier Laura Willer (Walter & Sohn wine shop). She explained to the participants that "Der dicke Fritz" is a single-varietal sparkling wine made from the Müller-Thurgau grape and – as its name suggests – is produced using the "Méthode Rurale." This means that the wine undergoes only one fermentation and, unlike traditional methods, does not have two contact with the yeast. This is evident in its fruity aromas of juicy apples, citrus, and pear.

Tuna Tartare | © by Thomas Kiewning

Course one (of four) was also my personal favorite, even though I've eaten this exact version at MUN many times before: a sushi medley consisting of different nigiri, which – quite traditionally – were eaten from left to right, with the fish (not rice) first dipped into the soy sauce: red tuna, yellowtail "hamachi," albacore white tuna, and two pan-fried crispy rice rolls with a spicy tuna cream. I paired it with a 2017 Pinot Noir Blanc de Noir from the Palatinate winery Volker Gies-Düppel. Delicious and with a strong Pinot flavor, the Pinot Noir, in my opinion, was a perfect match for the fish and rice medley. A very easy-drinking wine.

Korean Bimibap | © by Thomas Kiewning

Between courses, as is customary for the Weinmahleins series, the chef and owner of the restaurant, Mun Kim, personally addressed the guests and spoke about his career to date (born in Seoul, lived in Honolulu, banker in New York, and sushi chef in Los Angeles). The affable chef also touched on his time in Buenos Aires and the Mendoza Valley before saying a few words about the remaining courses and then continuing to cook.

After the successful first course, the menu continued with a spicy (…too spicy for my taste…) tuna tartare, which was given a special flavor twist with zucchini and nuts. In my opinion, tartare has always been a good indicator of the quality of ingredients in a restaurant; so it was no surprise that the top-quality fish (clearly "sea-to-table") was evident from the very first bite, even if it was a bit too spicy. The tartare was accompanied by a 2015 Granach Blanc from Mas des Dames in the Languedoc region. A daring combination, as I realized at the table, one I probably wouldn't have chosen for myself, but with each bite I came to understand it more and more, and ultimately asked for a second glass.

Discussing how it tastes 😉 | © by Thomas Kiewning

The following main course was truly fantastic: the "Korean Bimibap." While the name might be a bit of a mouthful, it tasted all the better for it. Bimibap is a Korean rice dish with shiitake mushrooms and vegetables. It was served with a particularly delicately marinated and incredibly tender tagliata of American Omaha steak. Exquisite and definitely worth trying if you visit MUN yourself. In the glass, a truly noteworthy 2016 Etna Rosso from Girolama Russo, made from an indigenous Sicilian red grape ("Nerello Mascalese"). While I would personally tend to prefer a more harmonious white wine, the pairing was well-chosen and surprisingly positive. The final yuzu panna cotta was accompanied by a 2017 Moscato D'Asti with its fruity and sweet notes. A delightful treat for the palate, especially with the fruit served alongside the panna cotta.

Wine dinners in September and October 2018

The next "Wine Dinner" will exceptionally take place not in September, but in October 2018. So there's a month's break – after all, we need to work off all that indulgence! 😉 You'll find out who's joining us in October and which fantastic Munich restaurant we'll be dining at right here on my website. And of course: wines and a perfectly paired menu will be included. I'm already looking forward to it.

+++ This article was created in cooperation with the city magazine inMünchen. Thank you! +++

Contact for inquiries

Looking back: Weinmahleins Restaurant MUN | Innere Wiener Straße 18, 81667 Munich
Website

Next „wine meal“: Not until October 2018; doors open at 7 pm, dinner starts at 7:30 pm;
Participation: Only available with prior reservation at the participating restaurant in October

Details: Starting in January 2018, once a month in constantly changing locations,
Enjoy regularly high-quality menus including wine pairings and a sommelier.

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