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While devouring my appetizer "veal Tafelspitz"„

Zum Ferdinand im Bamberger Haus | Austrian cuisine – In a few months, it will be two years since the restaurant "Zum Ferdinand" opened in the Bamberger Haus, built in 1912, on Luitpold. I recently visited to try it out and indulged in the menu with my companion. I had a wonderful evening and would like to encourage you to stop by and get to know the Bamberger Haus, or rather "Zum Ferdinand," better.

„To Ferdinand“ in the Bamberg House

The building itself comprises a cozy (winter) beer garden (complete with a "Hot Hat") including curling lanes, as well as two restaurants and a separate event space. One is the restaurant "Zum Ferdinand," and the other is the Italian restaurant "Ciao Francesco" in the basement. (I'll tell you more about it in a few weeks – let's just say: pure Little Italy feeling awaits you!). The restaurant "Zum Ferdinand" specializes in Austrian cuisine, with a focus on Viennese dishes. The standard menu offers appetizers, soups, main courses with meat, fish, or vegetarian options, as well as desserts and cheeses. There's also a regularly changing menu with specials, and an extensive wine list featuring Austrian (and soon German and French) wines.

Regional cuisine and successful creations await you.

Details about ingredients, menu, etc.

The focus is clearly on the cuisine, the sourcing of ingredients, and the result: serving top-quality dishes to guests. They make the best possible use of regional ingredients (fish, meat, etc., from Bavaria). The bread is homemade, and the menu changes depending on the season and product availability. During my visit, for example, there were various game dishes. At "Zum Ferdinand," there's usually something new to discover on the menu every eight to ten days. To allow my companion and me to sample a variety of dishes and experience the diversity of "Zum Ferdinand," we tried half portions of some main courses. Therefore, some of the photos show smaller portions than usual – the veal Wiener Schnitzel, for example, always consists of two truly enormous schnitzels at "Zum Ferdinand" (true to the "royal and imperial" principle), and the wild boar shoulder or the saddle of venison (more on that later) are also served in larger portions and were photographed by me in their regular size.

The Wiener Schnitzel – my personal favorite

Selection and evaluation of food/drinks

For starters, we opted for a pumpkin cream soup with pumpkin seed oil foam (€6.50) and pink-roasted veal rump with vegetable salad and pumpkin seed oil (€15.50). For the main courses, four different delicacies were served. First, a "half portion" of Wiener Schnitzel made from veal loin with parsley potatoes and cranberries (regularly €21.50); second, a boneless saddle of venison roasted in cocoa and mountain pepper with parsnip purée, sour cherries, and Brussels sprouts (regularly €36); third – also from the game menu – a braised wild boar shoulder with creamed savoy cabbage, potato dumplings, and rosehip sauce (regularly €19.50); and finally, a vegetarian dish: "Krautfleckerl" – that is, caramelized pointed cabbage with pasta squares and apple (regularly €15.50). Everyone – whether vegetarian, meat or fish lover – should be able to find something to their liking on the menu, as a wide range is covered.

There are options for vegetarians too.

The soup was absolutely fantastic. One of the best pumpkin soups I've had in a long time, not least because both the consistency and the flavor were perfectly balanced. It had an ideal creaminess, an intense pumpkin flavor, and no overpowering ginger spice, which is often the case with such soups. Combined with the homemade bread served beforehand, it was a perfect 10/10. The second course continued the positive trend, and the boiled beef was also of excellent quality. In my opinion, this is a dish that clearly separates the wheat from the chaff. The meat was tender, delicious, and beautifully pink. Along with the fresh salad and crisp mixed greens, I was particularly impressed by the interplay of textures in my mouth. If you're really hungry (and want to order the schnitzel), you might want to skip the course, as they are quite generously portioned, and you'll literally be in a "schnitzel coma" afterward. But moving on... The empty plates were quickly cleared, the wines were recommended, and the main courses were served.

The Wiener Schnitzel arrived in the middle of the table – with the option of lamb's lettuce instead of potatoes – and it looked absolutely stunning. I love a good Wiener Schnitzel – made with veal, of course (otherwise it would be a "Schnitzel Wiener Art"). This one was pounded thin, perfectly and evenly breaded, and tasted absolutely fantastic with the salad and cranberries. The size is incredible for the price. Throughout the evening, I noticed several guests having their leftovers packed up to take home.

The Bamberg House from the outside

Too good to throw away, and simply too much to eat if you're not really hungry. Now, on to the game dishes – again: generous portions, visually stunning. Many years ago, I used to enjoy photographing particularly appealing dishes and sending the pictures to my friends to make them a little envious. The game dishes at "Zum Ferdinand" were perfect for this. The meat was incredibly tender and cooked to perfection. The venison loin impressed me even more than the wild boar – a game dish that, unfortunately, is rather rare on game menus in Munich. The side dishes are also lovingly prepared and presented with attention to detail. Tasting and eating is a pleasure; the various flavor combinations are convincing and justify the – usually – higher price for game. If you eat here and see "Buchteln" on the menu – order them! These are Austrian classics and quite rare, tasting sweet and a bit like a miniature Auszogne (a type of Bavarian doughnut). In combination with the intense flavor of the game, they were a successful experiment. The vegetarian dish was certainly the simplest, but equally delicious. I would recommend focusing on the meat dishes when ordering from this restaurant. That doesn't mean, of course, that I would have said no to the dessert (quark dumplings with seasonal fruit filling and hazelnut ice cream for €9.50). A delightful sweet ending that brought back childhood memories of plum dumplings. The fresh berries were a perfect topping.

The selection of (sparkling) wines is quite extensive. We tasted a Grüner Veltliner from Stift Goettweig – a Benedictine winery. I'm a big fan of Grüner Veltliner and was more impressed with it overall than with my companion's wine, a 2015 Chardonnay from the limestone vineyards of Markus Altenburger in Burgenland. I generally prefer mild, low-acid wines with heavier meat dishes. I'm always happy to order Grüner Veltliner when it's on the menu. Also listed are various open red and white wines, sparkling wines, rosés, as well as bottled and dessert wines from Austria.

The dining room of "Zum Ferdinand"„

Ambiance, service, atmosphere

Even from the outside, it's clear that you can expect an inviting dining experience. Upon entering, your eye is immediately drawn to the magnificent, almost imposing wooden ceiling, soaring several meters high and adorned with a lavishly decorated chandelier. The overall impression is very harmonious: set wooden tables with silverware and candles, vintage black-and-white photographs on the walls, a leather banquette running the entire length of the dining room, stucco details here and there, subtle decorations that complement the overall style, and dimmed lighting all contribute to a very cozy atmosphere. The professional, attentive, and warm service is equally impressive. Glasses are refilled, empty plates are cleared promptly, and special requests (changes to side dishes, a different table, etc.) are accommodated. Another plus: the restaurant's location is idyllic and peaceful, right next to the park.

Key facts and personal conclusion

The restaurant "Zum Ferdinand" is open from 5:00 PM to 1:00 AM, and on Saturdays and Sundays from 11:30 AM to 1:00 AM. The (currently) winter beer garden is open from 5:00 PM Monday to Friday, and from 11:00 AM on weekends. "Zum Ferdinand" is also happy to accommodate special events outside of its regular opening hours. A major advantage is the parking lot located directly in front of the building, ensuring you never have to search for a spot when visiting.

Look forward to some great hours!

The restaurant seats approximately 90 people, with table arrangements varying depending on occupancy. Upstairs in the Bamberger Haus, there's a private function room for events (weddings, birthdays, corporate functions, etc.) for up to 100 people. For inquiries (and reservations, which are always recommended), please call the team at +49 89 322128210. The standard menu changes twice a year. Currently, the winter menu is available, and there's also a daily special. The "Heiße Huat" mentioned above is a typical Austrian special. Similar to a fondue, it offers three different types of meat, vegetables, potatoes, dips, and baguette for sharing and enjoying, for groups of six or more.

My personal conclusion is short and sweet: Reserve a table, come hungry, and order a Wiener Schnitzel. Amazing! Bring a round of wine and at least one starter or dessert, and enjoy yourself to the fullest.

Also worth mentioning: the Sunday brunch. There you can usually expect four different main courses – meat, fish, vegetarian, or even something sweet like Kaiserschmarren (shredded pancake). Reservations are definitely recommended, but they will try to find a spot for walk-ins as well.

Tested: Bamberg House – To Ferdinand
Address: Brunnerstraße 2, 80804 Munich
Website

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