After our jaunt over to Salzburg, we returned to Munich for one last day. I wanted to make our final dinner on this fabulous trip one we wouldn’t forget, so I booked us a table at Broeding.
Located on a quiet street not far from the train station, Broeding is fine dining but the atmosphere is more like dinner at a good friend’s home. You can opt for a five- or six-course menu, with optional wine pairings and a cheese course. We did the whole shebang because why not?
Before each course the sommelier brings out the wine, explaining in great detail its origin and profile. We expected the super sweet taste of Rieslings (which we all hate)—but we were pleasantly surprised that none were like that all. I enjoyed every one—even the Port at the end.
We started with an amuse bouche of a little dumpling and pickled vegetables.
Follow by my favorite course of them all, duck with cauliflower, peach chutney, an arugula puree, and a nam phrik sauce that was AMAZING. The duck was cooked perfectly, complemented by the sweet chuntney and sweet/spicy nam phrik and cauliflower. The arugula puree was not really needed, but it was still good.
Next up was a colorful red and yellow bell pepper soup with cheese and basically a tortilla chip. Very delicious, although there were some peppercorn bombs sprinkled throughout that accidentally got us!
The wine that went with this dish was the craziest wine I’ve ever drank. It was a traminer that the sommelier told us smelled like roses. When you stuck your nose into the glass—you were literally transported to a garden, the smell was so strong. I couldn’t get my nose out of the glass it smelled so good! It translated over to the taste as well, and somehow the little bit of carbonation amplified it and made it all the more amazing.
A delicate monkfish and beetroot dish followed, with a salt orange sauce and mussels.
Can we also pls note the size of this chardonnay glass for a second?
Next was lamb two ways—paired with the only red wine we were served. One version was a stew, the other roasted, served with an eggplant lasagna. The stew was the better of the two but the roasted lamb was also tender.
We then moved onto the fresh cheeses from the Alps with herbs and thyme jelly.
For dessert, roasted plums and a cardamom-chocolate mousse.
Broeding was the perfect ending to our German vacation. I definitely recommend it if you’re in Munich and looking for a break from pork, potatoes, and beer! While the food was very tasty, it’s really worth it for the wine, so I recommend getting the pairings.
Broeding is located at 9 Schulstrasse (Rotkreutzplatz stop on the u-bahn.) Be sure to make a reservation.