Ready for your requests. Implemented without compromises though. On equal terms with the guest. No strict rules required. Always willing to listen. And no music.
Trust in our own skills. The art of simplicity, the courage to be creative, with a sense of what is important. In the conviction of working with the right producers. Gladly from the region. Always seasonal.
Head Chef Enthusiasm | Indulgence
… gives the Broeding its unadulterated taste and perfect craftsmanship. His cooking reveals the essence of products, they are the focus of his work. He is passionate about regional ingredients, looks for
hidden pleasures with products that he has got to know and tried himself. Full of courage and enthusiasm for new unusual combinations of flavours, he strives to present the authenticity of every single product. From a culinary perspective, he looks for little tucked away roads off the beaten track that sometimes take him to his final destination via a few detours. At the end, he finds unique | fresh | tasty highlights.
Founder Experience | Development
… he founded the Broeding 25 years ago and has protected it from standing still in any shape or form. Turned it into a place that reinvents itself time and time again and yet has also never changed.
As a sommelier, his specialism is Austria’s wines, which still give the restaurant its distinctive profile today. There is a lot to discover, which is why you can find him at winemakers, in vineyards as wine is so much more than just a suitable accompaniment to food. He knows the stories behind the wine, the winemakers’ faces and therefore brings the origin of every wine to life in the glass. Just like all independent | sensual | sensuous relationships that food and drink can actually enter into.
Sommelière Curiosity | Excitement
… the woman in the Broeding team. She loves light wines, tries to develop a dialogue between the dish and wine. In the process, she lets herself be guided by the products to then use
the wine to support or contrast with the food. Anna’s language is clear and understandable, she manages without any epic sommelier poetry, lets the guest try from her selection rather than chewing their ear off. Her colleagues see her as being focussed on her work but always affectionate and attentive, she exudes a certain Yogic discipline
SommeliÈre Discovery | Communication
brings another aspect to Broeding with a light touch. Wine is her top priority but sake or tea are equally as good as accompaniments to food as far as she is concerned.
Indulgence is a concept to her that applies all over the world as she finds good taste in Asia as well as in Europe and the garden next door. What Julia is looking for has to be fresh | surprising | motivating but never pretentious. Her Lower Bavarian roots play a big part in this.
Service Harmony | Organisation
… is the typical Bavarian with Iranian roots in the team. The qualified business engineer is an organisational all-round talent who can
fill in | take over | moderate anywhere. With his love of wine, he’s in just the right place at the Broeding. He’s the communicative one, he really enjoys large tables in restaurants - often a challenge for service. Michael makes everyone feel as if they are getting a personal service, however large the group is.
Service Action | Imagination
… is a valuable enrichment to the Broeding team. As he creates the non-alcoholic drinks to accompany the food in the restaurant -
after several years as a barkeeper and co-manager of the legendary Iwan’s Bar in Munich. Besides his excellent drinks creations, he supports his colleagues and fills in anywhere urgent help is needed. Fast | skilful | helpful. When he’s not on the road as a long-distance runner or climbing with the Huber brothers. As standing still is not his thing.
Service Routine | Tradition
… has two culinary lives, the first one at Preysingkeller, the second at the Broeding. All or nothing, half measures are not his thing.
The trained chef from Baden-Württemberg is always in demand with colleagues when it comes to culinary classics as he is particularly knowledgeable about these. But service is also his playground. He confidently | charmingly | expertly allays any of the guests’ uncertainties. A grand seigneur of the old school.
Chef Authentic | Curious
… is the youngest in Broeding’s kitchen team. Born and bred in Munich, he only wanted to be one thing after school: a chef. Training in Munich, work
experience in Freiburg, Spain, Hamburg and Switzerland. Time and again in between: Munich. A young man who interprets his craft with curiosity | concentration | no nonsense. Classically trained in French cuisine, further training in contemporary cooking, his focus is on product quality that is to be served up as authentically as possible. Moritz lives for gastronomy but still has a life outside work.
Chef Vegetarian | Concentration
… is probably the only chef in Munich who works with meat but follows a purely vegetarian diet himself. Not a contradiction for Stefan.
Calm and concentration are his strengths, which are important in the fairly small kitchen at the Broeding. Quiet | concentrated | focussed. He is often referred to as “a rock” in stressful situations. His passion: grinding knives until they’re really sharp.
Chef Authentic | Hot
… was the first apprentice at the Broeding. Following several other positions, he came back here again. And has now been at the restaurant for 15 years.
In terms of cooking he likes things meaty | spicy | unusual and is also known to drink fish sauce for breakfast now and again. A chef’s most important tool? His knife. Not surprising that Alex is into Damascus steel.
Apprentice chef Motivation
… refers to himself as young | motivated | hungry for knowledge, as a person who is curious about everything that is served up.
He particularly likes peppers and chillies. Being a chef is the only real profession for him because he loves the variety and can enjoy three directions at the same time: slaughtering, cooking, baking.
Sous-Chef Precision | Communication
… the communicative Austrian was at Tantris before he found his culinary home at the Broeding. His colleagues admire Philipp’s incredible manual skills;
the focus is on sustainable, fresh products which he creates perfectly balanced and seasoned dishes out of. His cooking style: classic | straightforward | precise. The Broeding is more than just a place of work for him, it is his second family, which is why he is looking forward to the years ahead with his colleagues and guests. Speaking of guests: among the chefs, Philipp is the one who is driven out of the kitchen to the guests in the restaurant time and time again.
With the conviction of working with the right producers. Gladly from the region. Always seasonal.
Braunvieh | Cheese | Culture
… Dorli lives in South Tyrol on Alexander Agethle’s Englhof farm. The two of them take care of the mountain cheese that is regularly the cheese course at Broeding with our label on it. A very special cheese and not just because it provides an intensive | spicy | full-bodied finish to our menu. It’s the story behind the cheese that makes it really exceptional. The Agethle family has lived on the Englhof for more than 200 years, it encompasses 10 hectares, 9 hectares of it grassland and 1 hectare of crops, everything is farmed organically. Agethle offers sponsorships for his cattle, you can adopt an animal for €500. This sponsorship is primarily ideal support for the business and a contribution towards strengthening organic farming in the Upper Vinschgau, Dorli’s home.
There is a certificate for the sponsored animal, you can visit it on the farm and taste the cheese of course. As if that’s not enough. Agethle has financed the rebuilding of his cheese dairy through the “Englhörner crowdfunding” project to make Dorli’s cheese even better. For an investment of €500 there were 110 so-called “Englhörner” that can be swapped for cheese. You get 200 grams of cheese per Englhorn, so 22 kilograms of the finest unpasteurised cheese per investment in total. The kind of project that really appeals to us. Taking responsibility together, indulging together. If you like the taste of Dorli’s cheese just as much and would like to be a sponsor, we will be happy to put you in touch with the Englhof.
Freshness | Vitality
… the aim of our kitchen and our chefs is to prepare fresh and healthy food without long transported distances, intensive farming and insecticides for all our guests. In order to be able to select and decide how to grow our “greens” as much as possible ourselves, we have revived a few disused greenhouses in the west of Munich. It was simply important to us to get vegetables that are as local | fresh | organic as possible. We have planted many old, low-yielding but all the more tasty varieties in the glasshouses. Since then, the tomatoes, courgettes, aubergines, peppers, chilli and physalis have been grown by us in organic quality – lovingly looked after and regularly harvested by our gardener Heidi Korkisch.
Once harvested, the vegetables are driven to our kitchen in an environmentally-friendly electric vehicle. You can’t get fresher and more seasonal ingredients than these.
Restaurant and catering in Munich, plus exceptional Austrian wines in the webshop.
Restaurant Monday - Saturday open from 6pm The 3-course after-work-dinner can be ordered only from 6 -7 pm. The stay is limited until 8 pm. Our classic 5- or 6-course-menu can be booked starting from 6 pm. Wine-TRADING Monday - Saturday from 3.00pm Closed Sunday and on some public holidays
Can you book our entire premises? Of course, you can, also for lunch time and/or public holidays. Company holidays Christmas - Epiphany