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“sehr gut.”
5 of 5 bubbles Review of Peter & Wolff

Peter & Wolff
Ranked #165 of 3,680 Restaurants in Munich
Certificate of Excellence
Price range: $13 - $28
Cuisines: German, International, European, Central European
More restaurant details
Restaurant details
Good for: Special occasions, Kids, Large groups, Families with children, Romantic, Local cuisine
Dining options: Drinks, Dinner, Breakfast, Accepts American Express, Accepts Mastercard, Accepts Visa, Free Wifi, Full Bar, Highchairs Available, Reservations, Seating, Serves Alcohol, Waitstaff, Wheelchair Accessible, Wine and Beer
Description: This restaurant opposite the “Centralstation” has always been a part of the Eden Hotel Wolff since its foundation in 1890 by Carl O. Wolff, a salesman from Plauen. The hotel as well as the beautiful dining area in Art Nouveau soon became a fancied venue for the elegant Munich society. Unfortunately massive bombing of the area around the central station during the last months of the Second World War caused serious damage to the hotel and restaurant. Thankfully the restaurant was able to reopen in 1948; the hotel followed in the year 1950 in connection with the Oberammergau Passion Play. The origin of the former name “Zirbelstube” was due to the use of arolla pine which can still be found in the restaurant giving it its cosy atmosphere as it remains in its natural colour shade. The “Tonne”, an arch-styled side room of the restaurant adapts the well known Bavarian down-to-earth mentality with its classic interior. In the back of our restaurant you will find the “Rembrandt Room”. It is the only part of the hotel which survived the chaos of the Second World War without damage whatsoever and displays the exact same beauty as it did in the founding year of 1890. The “Rembrandt Room” offers the perfect and dignified surrounding for any family festivity or important business meeting under the eyes of the noblemen portrayed. The highest priority is the quality of the food. That applies to the product itself as well as to the preparation. A high value is set on using seasonal products which are cooked with lots of creativity and craftsmanship. Wherever possible it is the kitchen's aim to use regional products as personal contact to farmers and suppliers are cultivated. The daily preparation, in combination with first class products, guarantees the highest quality possible. The increasing proportion of the meat on the menu is obtained from calves and cattle raised naturally in regions near Pfaffenhofen an der Ilm.
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