This allows visitors to get acquainted with the author’s cuisine at significantly more affordable prices than in the evening time. Haute cuisine does not necessarily require excessive financial expenses. Several Munich restaurants marked by stars of the “Michelin” guide offer lunch sets substantially cheaper than the evening menu.
This coming Tuesday, June 23, the ceremony of awarding the new “Michelin” stars for 2026 will take place.
Below are provided examples of establishments in Munich where one can evaluate the mastery of chefs without the necessity to spend large sums. This opens new opportunities for getting acquainted with the culinary art of a high level within the framework of a routine daytime visit.
- Alois: A special business lunch is presented in the two-starred establishment at the Dallmayr trading house. Besides the main list, the team under the leadership of Rosina Ostler offers a set of 8 dishes for 185 euros per person. For comparison: in the evening hours, guests are offered a mandatory program of 16 dishes for 300 euros.
- Komu: “Food must bring pleasure,” — notes Christoph Kunz, who leads the two-starred restaurant on Hackenstraße. In the daytime, the chef offers a menu of five course changes for 175 euros. In the evening time, an analogous format of eight changes is valued at 295 euros.
- Werneckhof: In the restaurant of Sigi Schelling located in the Schwabing district, which is marked with one star, visitors can choose a menu of 3 or 4 dishes for 135 or 155 euros respectively during lunchtime. Also available is ordering according to the standard card: for example, a Viennese schnitzel with fried potatoes and lingonberries will cost 38 euros per person.
- Mokum: “In the small establishment Mokum near the Munich Theresienwiese, guests are attracted by a relaxed, sincere atmosphere and a creative international menu, in which is provided, among other things, the possibility to order dishes for a company,” — the compilers of the “Michelin” guide told journalists.
Julia Kolbeck, who opened Mokum in 2025 jointly with Florian Rottensteiner and Tim Meier, explained the general concept: “We adhere to strict standards in relation to the quality of products in all directions. In the rest, we strive for our visitors not to be constrained by any rules. One can drop in on us for the sake of a toast and a glass of beer or spend the whole day here, trying any items from the card of dishes and drinks.”
Visitors have the opportunity to order two, three, or more sets of dishes, divide portions among themselves, and after the conclusion of the meal decide whether to continue the order, adding positions, Kolbeck adds.
In the wine card, suitable positions are always present, while the employees are ready to open any bottle at the wish of the guest. In the menu of the day bar at the current moment are presented, for example, lake trout with paprika, fennel, and Munich saffron for 22 euros, as well as onion and artichoke with Munich ricotta, basil, and parmesan for 19 euros.
The development of the gastronomic map of the region has again confirmed that a high service of maintenance affecting all layers of society and strict compliance with culinary standards remain the main priorities both for recognized experts and for business owners striving to make haute cuisine understandable and accessible for a wide circle of connoisseurs.
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