Acetaia

Rating: 14
Author: Gault&Millau

Nymphenburger Straße 215, 80639 Munich, Germany

14/20
Chef's Restaurant

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1 PHOTOS

Chef: Giorgio Maetzke
Cooking: Italian
Services: Private Parking | Terrace
Style: Casual | Romantic | With children | With family | With friends

Gault&Millau's review 2025

In the heart of Nymphenburg, proud to celebrate its 25th anniversary in 2024, the "Acetaia", whose name means "vinegar factory" in German, rises with a grace that embodies decades of tradition and taste. Under the management of Padrone Andreas Schlapa, this restaurant has become an institution in Munich. The vinegar barrels, which house high-quality Aceto Balsamico Tradizionale from Modena, often served directly at the table with a glass pipette, are unforgettable and become an unmistakable taste experience. The idyllic front garden of the "Acetaia", which serves as a shady terrace in summer, gives the restaurant its special charm. Host Michele Perego and his attentive team ensure that guests always feel welcome. Michele regularly delights with new wine discoveries from all over Italy. The changing appetizers offer creative interpretations of classic Italian antipasti. But the heart of the menu is undoubtedly the signature dish: handmade ravioli di Pecorino Fresco with melt-in-the-mouth butter, gently braised tomato fillets, a hint of marjoram and the incomparable Aceto Balsamico di Modena. An absolute classic for years, this dish is an absolute must when visiting the premiere. This harmonious combination of pasta, cream cheese and balsamic vinegar is a delight that is known far beyond Munich and enchants the palate of every gourmet.