Brasserie Cuvilliés Modern alpine cuisine at the Rosewood Munich Hotel

Brasserie Cuvilliés brings fresh flair to the Bavarian metropolis. Surrounded by high-quality materials such as natural stone and brass, head chef Casper Bork creates exquisite Alpine dishes with a modern twist in his open kitchen. The well-trained service is just as impressive when savouring the beautifully presented dishes as the visual highlight of the restaurant: a rococo-style sculpture group made of white porcelain.

Tradition meets modern luxury: this is what the international high-end hotel brand Rosewood stands for. The luxury hotel opened its first German branch in the heart of Munich's old town in autumn 2023 - in two listed buildings with a magnificent neo-baroque façade, the former headquarters of the Bavarian State Bank and the aristocratic residence Palais Neuhaus-Preysing. The five-star hotel is not only a wonderful place to spend the night but also to dine.

Guests can enjoy a relaxed breakfast, a casual lunch or a sophisticated dinner in the Brasserie Cuvilliés seven days a week. The restaurant is named after the eponymous Bavarian rococo court architect to King Ludwig I. How fitting that the extensive porcelain sculpture in the centre of the room was created in the same style by Munich artist Angelika Maria Stiegler.

However, it is not only the elegant installation that demonstrates a love of detail but also the delicate dishes in the Brasserie Cuvilliés: oysters, zander sashimi, black salsify foam soup with truffles and Bavarian prawns - beautifully prepared in a brass pot.

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The style of head chef Matthias Brenner and his team combines Alpine cuisine with a modern twist. In addition to classic main courses such as Wiener schnitzel, ox cheeks and roast onion, which are served in new and refined interpretations, the sharing dishes for two are particularly recommended. Savour the sea bass wrapped in salt dough or - an absolute must in winter! - the deliciously crispy duck on the outside and tender on the inside in two courses.

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The excellent taste of the dishes is not only due to the finely balanced flavours but also to the quality of each ingredient. In collaboration with farms from the Munich area - the Partners in Provenance - the kitchen places great value on seasonality and absolute freshness. For example, the fish comes from the Bavarian producer Aumühle, the meat from Tagyu and Tremmel and the organic vegetables from the Munich farm Kinara.

The desserts at Brasserie Cuvilliés also score highly with their fresh flavours. Our favourite: the rum and lemon cake with vanilla cream for two. If you fancy something savoury to finish, you should order the selection from the Tölzer Kasladen, including pickled fruit and homemade pear jam.

In the fine art of indulgence amid a palatial, cosmopolitan ambience, the Rosewood Munich Hotel has no rivals. It's nice to have a new place in Munich for culinary experiences with an exclusivity factor.

Nina Zeller

Author Munich