Schwarzreiter Restaurant

The fine-dining wing of the Vier Jahreszeiten Kempinski runs only Wednesday through Saturday evenings — a deliberately small operation under Franz-Josef Unterlechner that has held its Michelin star year after year. Modern Bavarian cooking with the regional sourcing the hotel built its reputation on; the room is panelled and quiet, with its own street entrance off Maximilianstraße so you don't have to walk through the hotel lobby. The Tagesbar next door is the same kitchen's all-day version and is where you go if the restaurant is closed or you want one course rather than a tasting menu.