Restaurant in Munich, Germany
Easy to book, harder to fault.
Der Dantler is Munich's most compelling farm-to-table option at the €€€ tier, holding a Michelin Plate and an OAD Top Restaurants in Europe ranking (#422, 2025) under chef Jochen Kreppel. Closed weekends except Friday evenings, it rewards mid-week lunch bookings and Friday dinner visits equally — depending on how much time you want at the table. Booking is easy; the value case against Munich's €€€€ competition is strong.
Der Dantler has appeared on the Opinionated About Dining Leading Restaurants in Europe list for two consecutive years — ranked #388 in 2024 and climbing to a recommended position across multiple cycles since 2023 — while holding a Michelin Plate in both 2024 and 2025. For a farm-to-table restaurant at the €€€ price tier in Munich's Haidhausen neighbourhood, that combination of independent critical recognition and mainstream endorsement is a meaningful signal. If you are looking for modern cuisine with sourcing integrity at a price point well below the city's €€€€ fine-dining circuit, Der Dantler deserves serious consideration.
The address , Werinherstraße 15, in the south of Munich , puts it away from the tourist corridor and closer to the kind of residential quarter where locals actually eat. Chef Jochen Kreppel runs the kitchen with a farm-to-table philosophy, which in practice means seasonal produce, supply-chain intentionality, and a menu that moves with what is available rather than what looks good on a printed card. For the food-focused traveller who has already covered the obvious Munich markers and wants something with more culinary conviction, this is the right direction.
Der Dantler opens for lunch Tuesday through Friday from 12 to 2 pm, then pivots to dinner service from 6 pm, with Friday running through midnight. Saturday and Sunday are closed, and Monday is dark. That schedule shapes the decision significantly.
Lunch is the more accessible entry point. The two-hour window (12–2 pm) is tight enough to feel focused, and farm-to-table kitchens at this level typically offer a shorter, sharper lunch format , fewer courses, faster pacing, lower outlay. If you are passing through Munich mid-week on a business trip or want to fit a serious meal into a day that includes other commitments, the lunch slot gives you the quality signal without the full evening investment. At €€€ pricing, a weekday lunch here is likely to be one of the better-value meals on offer in this tier of Munich dining.
Dinner is where the kitchen has more room to work. The Friday late service running to midnight suggests Der Dantler functions as a proper evening destination on weekends' eve , not just a quick-turn bistro. If you are building a Munich food trip and want to spend time at the table rather than moving on, a Friday dinner makes the most sense. You get the full expression of Kreppel's cooking without the clock pressure that shapes the lunch window. For dedicated food explorers, dinner is the stronger choice. For value-conscious diners or those on a tighter schedule, lunch is the smarter play.
Google reviews sit at 4.7 across 387 responses , a high score at meaningful volume. Scores in that range, held over several hundred reviews, tend to reflect consistent execution rather than a single exceptional run. The OAD ranking trajectory (recommended in 2023 as a Casual pick, then climbing into the ranked Leading Restaurants list in 2024 and 2025) suggests a kitchen that has been tightening its output over time rather than coasting. For a venue at €€€, that directional improvement matters: it means you are more likely to arrive at the current leading version of the restaurant, not a past peak.
Booking difficulty is rated Easy. Der Dantler is not a hard reservation to secure, which is part of its appeal for visitors who do not want to plan six weeks ahead. The restaurant is closed Saturday, Sunday, and Monday, so your booking window is Tuesday through Friday, with the Friday dinner being the most popular slot. Arriving at lunch mid-week gives you the leading chance of a relaxed experience without needing to fight for a table.
The address at Werinherstraße 15, Munich 81541, sits in the Obergiesing-Fasangarten area of Munich's south side. It is not a neighbourhood most international visitors will know, which is precisely what gives the meal context , this is a restaurant that earns its OAD rankings by feeding people who care about the food, not by positioning itself next to a hotel district. If you are staying centrally, factor in travel time; it is worth it.
No dress code data is on record, but a farm-to-table kitchen at this level in a residential Munich neighbourhood will be smart-casual at most. Showing up in business attire or very casual clothes would both be fine. The Michelin Plate recognition does not imply a formal room.
For the food traveller building a multi-day Munich itinerary, Der Dantler sits at a different price point and register from the city's €€€€ tier. If your Munich food trip includes a night at Tantris or a tasting menu at Tohru in der Schreiberei, Der Dantler provides strong contrast , farm-sourced, seasonally driven, and less formal , without a significant drop in seriousness. It is a useful anchor for a lunch slot on a day when you are saving appetite and budget for a bigger dinner elsewhere.
If you are comparing it against other recognised names in Germany's farm-to-table and modern cuisine space, ES:SENZ in Grassau and Schwarzwaldstube in Baiersbronn operate in related territory but at higher price points and with more remote settings. Der Dantler's value is partly that it delivers comparable sourcing rigour without requiring a day trip out of the city. For context on where it sits in the broader European farm-to-table conversation, the OAD list that ranks it also features destinations like Aqua in Wolfsburg and Restaurant Haerlin in Hamburg , Der Dantler's presence in that company at €€€ is the headline number.
See our full Munich restaurants guide for broader context, or explore Munich hotels, Munich bars, and Munich experiences to build out your trip.
Smart-casual is the safe call. The Michelin Plate recognition signals kitchen seriousness, but a farm-to-table restaurant in a residential Munich neighbourhood will not expect formal attire. Jeans and a clean shirt or a casual dress are entirely appropriate. No dress code is formally stated, so err on the side of relaxed but considered.
Start with the lunch service if you want a lower-commitment entry point , the two-hour window Tuesday through Friday is a good way to test the kitchen before committing to a full dinner. The restaurant is closed on weekends (except Friday evening), so plan your Munich schedule accordingly. It is not in the city centre, so build in travel time from wherever you are staying. Booking is direct , no months-in-advance scramble required.
No bar seating data is available for Der Dantler. Given its farm-to-table format and residential setting, it likely operates as a full-service dining room rather than a bar-with-food setup. If bar-counter dining is important to you, confirm directly before booking. For Munich bar dining with a food programme, see our Munich bars guide.
At €€€ , notably below the €€€€ tier where most of Munich's OAD-listed restaurants sit , Der Dantler delivers Michelin Plate quality and a top-500 European OAD ranking. That combination at this price point is strong value by any measure. If you are comparing it to Alois - Dallmayr Fine Dining or Atelier, both of which operate at €€€€, Der Dantler gives you critical credibility for less spend. Worth it, particularly at lunch.
Dinner gives you more room , the kitchen can stretch across more courses and the Friday late service (to midnight) means no rush. Lunch (12–2 pm, Tuesday to Friday) is the sharper value proposition: tighter format, lower spend, easier booking. For a dedicated food trip, dinner on Friday is the move. For a mid-week stopover or a meal slotted into a busy day, lunch is the practical choice without a meaningful quality trade-off.
No specific menu data is available, and the farm-to-table format means the menu changes with sourcing and season. Chef Jochen Kreppel's approach prioritises what is available rather than fixed signatures. Ask the front-of-house what the kitchen is most focused on that week , that question tends to surface the leading options at restaurants of this type. Avoid arriving with a fixed dish in mind.
No formal dietary policy is on record. Farm-to-table kitchens typically have more flexibility than set-menu fine-dining operations, but with a €€€ format that likely involves a focused menu, it is worth flagging restrictions at the time of booking rather than at the table. No website or phone number is publicly listed in our data, so contact via the booking platform you use to reserve.
No capacity data is available. The restaurant's residential Munich location and farm-to-table format suggest an intimate room rather than a large-group venue. For groups of more than four, contact ahead to confirm availability and whether the layout can accommodate your party. Booking difficulty is rated Easy, which suggests good availability for standard table sizes , larger groups may need more lead time.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Der Dantler | Opinionated About Dining Top Restaurants in Europe Ranked #422 (2025); Michelin Plate (2025); Opinionated About Dining Top Restaurants in Europe Ranked #388 (2024); Michelin Plate (2024); Opinionated About Dining Casual in Europe Recommended (2023) | €€€ | — |
| Tantris | Michelin 2 Star, World's 50 Best | €€€€ | — |
| Tohru in der Schreiberei | Michelin 3 Star | €€€€ | — |
| Alois - Dallmayr Fine Dining | Michelin 2 Star | €€€€ | — |
| Atelier | Michelin 2 Star | €€€€ | — |
| Acquarello | Michelin 1 Star | €€€€ | — |
A quick look at how Der Dantler measures up.
The venue's farm-to-table, modern cuisine positioning and neighbourhood location in Munich's south suggest a relaxed but considered approach to dress — clean casual or business casual fits the register. There is no dress code documented in the venue data, so strict formality is unlikely to be expected. When in doubt, dress as you would for a serious €€€ dinner rather than a special-occasion tasting-menu room.
Der Dantler is an accessible entry point into Munich's recognised dining tier: OAD-ranked in Europe two years running (#388 in 2024, #422 in 2025) and Michelin Plate-recognised, without the booking difficulty or price ceiling of the city's top-tier rooms. It is closed Saturday, Sunday, and Monday, so plan around Tuesday through Friday. Booking is rated Easy, which means you are not locked into months-out planning the way you would be for Tantris or Atelier.
Bar seating is not documented in the available venue data for Der Dantler. check the venue's official channels via the address at Werinherstraße 15 to confirm seating configurations before assuming walk-in bar dining is an option.
At €€€, Der Dantler delivers OAD Top 422 Europe recognition and two consecutive Michelin Plates — credentials that sit above most restaurants at the same price point in Munich. It is not a bargain lunch spot, but it is priced below the city's €€€€ tier (Atelier, Tantris), making it a reasonable call if you want a credentialled, farm-to-table meal without committing to a full tasting-menu budget. Google reviews at 4.7 across 387 responses support consistent execution.
Lunch runs Tuesday through Friday, 12 to 2 pm only — a tight window that suits a planned midday meal rather than a casual drop-in. Dinner is available Tuesday through Thursday from 6 pm and Friday from 6 pm through midnight, giving Friday dinner the most relaxed pacing. If your schedule allows, Friday dinner is the most flexible format; lunch works well if you are building a daytime itinerary around the Haidhausen or Au area.
Specific menu items are not documented in the venue data, so no dish recommendations can be made here without risk of inaccuracy. Chef Jochen Kreppel leads the kitchen with a farm-to-table, modern cuisine approach, which typically means a short, seasonal menu that changes with supply. Ask the team on arrival what is current — at €€€ with this level of recognition, the kitchen's own recommendations are worth following.
No dietary restriction policy is documented in the venue data. Given the farm-to-table format and a kitchen operating at Michelin Plate and OAD-ranked level, advance notice of restrictions is the practical approach — call or email ahead rather than raising it on arrival. The short operating window (closed Sat, Sun, Mon) makes pre-visit communication especially worth doing.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
