Weinhaus Neuner

The address survived two world wars and the wrecking ball — a listed 15th-century townhouse on Herzogspitalstraße that has poured wine continuously since the late 1800s. Carefully restored and reopened in 2016, the room is now divided into three: the formal Restaurant (cross-vaulted ceiling, herringbone parquet, wood panelling), the Stüberl (a Bavarian-pub register with warmer light), and the Schwemme (the standing-bar at the front for a glass before dinner). The kitchen reads like a Munich textbook done seriously — Wiener schnitzel, sauerbraten, the flaky-pastry chicken fricassee pie that locals still order — and the cellar leans German with a deep champagne section. The kind of place where the room itself is half the argument.