Gourmet Restaurant Königshof, Munich, 10/24/18

entranceThe Gourmet Restaurant has one Michelin star and is in the Hotel Königshof.  The hotel is over 200 years old and was given a new facade in the 70’s.  Unfortunately my understanding is that the restaurant will be closed soon for a couple years while the hotel undergoes a major renovation.  Wines were being moved to a storage area and some of the staff are moving to other places.  The large dining room is on the second level and has a long row of windows that overlook the busy street and buildings around it.  A lowered ceiling and very low lighting set the atmosphere along with double clothed tables, heavily starched napkins and very attentive and friendly staff.  They offered 2 tasting menus and an optional truffle special.  Wine pairings are available for the tasting menus.  We chose the Martin Fauster Menu and ordered our own red and white wines.  The pacing and portion control of the tasting were excellent.

entrance
entrance
window display
window display
lobby
hotel lobby
lobby
hotel lobby
lobby
hotel lobby
hotel
hotel entrance to restaurant
waiting area
restaurant waiting area
interior
interior
interior
interior
interior
interior
Frankie took in the view
Frankie took in the view
table set up
table set up
menu front page
menu front page
Degustation menu
Degustation menu
truffle special
truffle special
Marin Fauster Menu
Martin Fauster Menu
logo
logo

 

Sourdough baguette, pretzel, dark and thin crisp breads arrived and were accompanied by a potato cheesecurd cream.  Standard butter was offered but we did not ask for it.  The breads had a nice crust with dense interiors.  The spread was mild but nice.

breads and spread
breads and spread
spread
spread
huge wine list
huge wine list
wine front
wine front
wine back
wine back
wine front
wine front
wine back
wine back
Somm and Frankie
Sommelier Stéphane Thuriot and Frankie

 

An amuse bouche of potato foam on a quail egg, shiitake mushrooms and smoked eel started the meal.  It was very good with great flavors in all components and a nice mix of textures.

amuse
amuse bouche of potato foam, quail egg, shiitake mushrooms and smoked eel
side
side
from the top
from the top
Frankie found a flower
Frankie found a flower

 

The next amuse was a terrine of vegetables with pine nut pesto, octopus tartar and grilled octopus.  The grilled octopus was quite good and the vegetable terrine and octopus tartar were really tasty.  All were good on their own but also quite complimentary when mixed together.  A good one.

amuse
terrine of vegetables with pine nut pesto, octopus tartar and grilled octopus
closer
closer
closest
closest
chandelier
chandelier
Frankie found a live flower
Frankie found a live flower

 

The tasting started with a Belon oyster with beetroot, Granny Smith apples and ginger oil.  The apple was a firm foam that was spiked with ginger and it went really well with the tender oysters.  The sommelier insisted we have a glass of riesling to go with this course and is shown below.  The strong beetroot broth was lovely in color and taste and complimentary of rather than over-powering the oyster.  A combination of things I was unsure about turned about to be really good.

Belon oyster, beetroot, granny smith and ginger oil
Belon oyster, beetroot, granny smith and ginger oil
closer
closer
wine
wine
Frankie posed with the menu at the table
Frankie posed with the menu at the table

 

Breton king prawn was served with quince, almond, quinoa, pear and avocado.  The quince was actually rose fruit which was a bit sour but blended very well with the almonds and other ingredients.  Cooked perfectly prawn made this dish  a winner where the parts/flavors blended well.

Breton King Prawn, quince, almond and quinoa
Breton King Prawn, quince, almond and quinoa
clsoer
closer
painting of the building in the past
painting of the building in the past

 

Sea bass with cauliflower, N25 caviar and chives had the sea bass grilled in a sauce of cauliflower and topped with egg yolk confit.  The perfectly cooked fish was nice but really excelled when coated with the delicious sauce.  The caviar blended nicely with the fish and chives for a really wonderful combination.  The buttery sauce along with the bits of yolk brought a richness to the fish.  Yum!

Sea bass, Cauliflower, N25 caviar and chives
Sea bass, Cauliflower, N25 caviar and chives
closer
closer
from the side
from the side
Frankie wanted some
Frankie wanted some

 

Suckling calf, calf’s head, sweetbreads, tatar and alba truffle was the next course.  The veal head was in a terrine and the tartar was on the side along with sweet sautéed onions and a crepe like thing.  The gelatinous sauce was lip-smacking good and brought everything together perfectly.

Suckling calf, Calf's head, sweetbread, tatar and alba truffle
Suckling calf, Calf’s head, sweetbread, tatar and alba truffle
closer
closer
another side
another side
anothe rside
another side
side
veal tartar with sweet sautéed onions
turned
turned
underneath
underneath
Frankie liked having a real candle
Frankie liked having a real candle

 

A venison medallion was with knuckle, wild mushrooms and white cabbage.  The medallion was a nice medium rare and the knuckle braised.  It was amazingly tender and surrounded by a wonderfully reduced sticky sauce.  It was a terrific blending of tasty things.

Venison, Knuckle, wild mushrooms and white cabbage
Venison, Knuckle, wild mushrooms and white cabbage
turned
turned
closer
closer
Frankie and the water
Frankie and the water

 

Cheese from the trolley contained cheeses from Maitre Fromager Bernard Antony.  Your selections were accompanied by rye and olive breads and fig mustard, port wine figs and gooseberries and passion foam.  All were really good and the fig mustard has become a new favorite of mine.

cheese trolley
cheese trolley
cheeses
cheeses
explanations
explanations
cheese selections
cheese selections
clsoer
closer
sauces
sauces
another plate
another plate
fruit and jam
fruit and jam
bread for cheese
bread for cheese
Frankie played with the napkin ring
Frankie played with the napkin ring

 

Mascarpone-yuzu souffle was served with Maracuya, coconut milk, mandarine and frozen lime yogurt.  All parts were nice but not sure this group benefitted from mixing with each other.  The souffle was better mixed with a little cream but overall I’d call this course just good.

Mascarpone-yuzu-souffle, Maracuya, coconut milk, mandarine and frozen lime yoghurt
Mascarpone-yuzu-souffle, Maracuya, coconut milk, mandarine and frozen lime yoghurt
over lit
over lit
closer
closer
Frankie always likes to check out the hand towels
Frankie always likes to check out the hand towels

 

Autumn apple was served with sorbet, spices, almonds and cider-granitee.  Nice textures and mild flavors were accented with a bit of good pastry.  The apple flavor won out and this was a better mixture. (The pretty, reflective bowl made a photo tough).

Autumn apple, sorbet, spices, almonds and cidre-granitee
Autumn apple, sorbet, spices, almonds and cidre-granitee
closer
closer
beverage leftovers
beverage leftovers
Server and Frankie
Lovely server Dominika Glatz and Frankie

 

A box of treats was the last thing and I chose a walnut brownie that was excellent, a nougat that was nice and a marsipan that was okay.   They all looked so pretty and some were quite good.   A nice ending for a really tasty meal.

last treats
last treats
choices
selections
Frnakie looked over the choices
Frankie looked over the choices

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s