Restaurants
Breakfast.
Monday - Friday: 07.00 - 10.30 a.m.
Saturday & Sunday: 07.00 - 11.30 a.m.
Lunch.
Monday to Sunday: noon - 2.30 p.m.
Dinner.
Monday to Sunday: 6.00 - 11.00 p.m.
Sophia's Restaurant
Sophienstraße 28
8033 Munich-Maxvorstadt
.How to get there
We already figured out that a visit to The Charles Hotel is worthwhile for travellers and born-and-bred Munichers alike during our last trip to the Spa. An evening in the hotel's own gourmet restaurant Sophia's has proven that fine diners, too, are in the best of hands here.
Even those in need of a good rest. The concept of "botanical bistronomy" serves a portion of relaxation along with the food at Sophia’s— that is, the airy, open rooms with diverse, exotic shrubbery and wall-to-ceiling windows with a view of the old botanical gardens.
The charming and highly attentive service contributes to the wellness-factor from the first moment of our visit. We're greeted with a smile and accompanied to our table. And even though the affiliated Sophia’s Bar is closed this evening due to a private event, we still profit from the barkeeper's know-how for our aperitif.
The specials at Sophia’s are connected by a focus on the aroma spectrum of herbs and spices, from the cocktails to the menu. And so we ring in our dinner with a refreshing iced tea with a ginger base as well as a grass green, decadent Green Gimlet.
A kind of delicacy board follows as an amuse-bouche, with a selection of oven-warm breads that can be dipped in the accompanying herb salts or combined with the similarly herby cream cheese and veggies sticks.
With it, we discover a mild, braised garlic as well as a parmesan nest with parma ham. And the "real" appetiser is yet to come!
For us, in the form of beef tartar and a seafood bouillabaisse, served with the standard rouille and toasted white bread. Simply good. As are the grilled scallops on spinach with mascarpone-filled gnocci, which land on my companion’s plate for the intermediate course.
We enjoy the service’s expert wine recommendations with each course. Particularly special is the constantly changing, large selection of open wines that are standard at Sophia’s.
And even if we slightly hesitated ordering the turbot with asparagus for our main because of the- at least in the local area- not quite seasonal side, our doubts about the flavour of the fish and vegetable are completely cleared with the first bite.
The real showstopper is the combination of pomegranate, pumpkin, and oriental seasoned cabbage that accompany my muscovy duck breast, roasted to a delicate pink.
There’s not much room left in our stomachs after all of these highlights, but I can’t turn down the poached pear with cinnamon sable and pear ice cream. The combination of spiced aromas, softly baked and crispy pears, biscuits, and ice cream is too good.
Former Michelin star chef Michael Hüsken, whose CV includes stations such as Lafer's Stromburg, Käfer's, and the Munich Acquarello, is responsible for all of the aforementioned delights at Sophia’s.
He works with his team following the motto, "unconstrained enjoyment with competence and passion, in Munich for locals and travellers," to make his guests happy. Including us.
