Brasserie Cuvilliés

Rating: 14
Author: Gault&Millau

Kardinal-Faulhaber-Straße 1, 80333 Munich, Germany

14/20
Chef's Restaurant

1 PHOTOS

Chef: Matthias Brenner
Cooking: French | Local
Services: Access for people with disabilities | Accommodation | Electric charging station | Private Parking | Terrace
Style: Bar | Bistro/Brasserie | Elegant | With friends

Gault&Millau's review 2025

The open, noble kitchen and the elaborately designed restaurant of the Brasserie Cuvilliés reveal that there is a potent investor behind this style concept - and that is the luxury hotel brand Rosewood. The international group pursues a coherent design concept and pays attention to a precise, noble DNA in its hotels. Matthias Brenner, Head Chef of Brasserie Cuvilliés, has been in charge of the kitchen for a year. Born in Augsburg, he completed his apprenticeship diagonally opposite, in the Bayerischer Hof. After a few years of full experience, most recently at Edip Siegl in Achental, where he was sous chef and later responsible for the hotel kitchen, he now shapes the brasserie with unagitated, honest cuisine. It follows the standards of international guests and at the same time quotes the local cuisine: an aspic as an allusion to fish on a stick, a profound sauerbraten or a beef broth with ravioli and root vegetables. Brenner calls the concept "Sense of Place": up to 80 percent of the ingredients come from the region. Those who prefer to enjoy oysters do not have to do without. A domestic-international 24/7 concept - that is demanding, but with his well-rehearsed team he masters it. In the brasserie you can have a quick business lunch or dine relaxed over four to five courses, accompanied by beautiful wines. An unagitated, good concept with an equally calm chef.