We veered to the Au-Haidhausen district of Munich in the evening of our relatively short stay as there looked to be some rather more on-trend options in this area, not least some decent beer options. This restaurant, Klinglwirt, is very focused on organic and sustainability, with the online reviews being positive to match that. We walked to the restaurant, but it’s located a short distance away from the Rosenheimer Platz underground station.
There was a friendly welcome, as well as a relaxed and inviting atmosphere in the restaurant. It was relatively busy, but they were able to seat us without a reservation. The prices were a little towards the higher end of the scale, but the standards were evidently high. There was a bustling element to the restaurant, but it was never noisy and the child at the neighbouring table watching his mobile phone helpfully had it on silent.
I went for the sausages and mash, which cost around £16, so slightly pricey but the quality of the meat was high and the mustard wasn’t too harsh in its flavour. The portion size was a little better than the photo suggests, but I could have done with a little more. The sausages actually had a meaty profile rather than spice and bulking agent, with the restaurant being proud to advertise that their pork comes from the organic Herrmannsdorfer Farms. The actual real highlight of this dish was, perhaps not entirely predictably to me, the sauerkraut which was punchy and even slightly decadent.
The beer is the Franziskaner Kellerbier from Spaten-Franziskaner-Löwenbräu-Gruppe which isn’t my usual style of choice, but it had a pleasant depth of taste. It was a clean tasting drink, which was a little sweet with slight tastes of toffee, a generally well rounded beer.
Richard spent more, as one might expect, getting a charcuterie type board which he was pleased with.
He’s abandoned his diet now in the name of research and is ordering desserts all over the place.
I don’t usually do desserts, but the apple strudel option was too tempting to resist. The vanilla custard added positively to the arrangement, with the pastry being light but tasty with not sogginess ruining the dish.
All told, this was a positive visit and the strongest element really was the welcome and comfortable nature of the venue. It’s not always guaranteed, but they accepted cards here, although Richard had taken out cash just in case. The food and drink all met my expectations, with an evident depth of flavour and taste. It might not be the cheapest option in the neighbourhood, but the quality of the food was high and I’d recommend the venue to others.