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A Farm To Table Experience In Mural Farmhouse

A Farm To Table Experience In Mural Farmhouse

A new food and drink concept has opened in Sendling, Munich. Unparalleled in Germany, the Mural Farmhouse features five food and drink destinations spread across seven floors following one strict culinary concept: From farm directly to table.

WunderLocke Munich Mural Farmhouse

Conceived by the founders of revered local Michelin-starred restaurant Mural, Moritz Meyn and Wolfgang Hingerl brought a new must-visit restaurant and bar destination to WunderLocke Munich. The ambitious food and drink concept includes ‘Mural Farmhouse à la carte-Restaurant’, a 70-cover all-day restaurant, ‘Mural Farmhouse Fine Dining’, a fine dining experience with a tasting menu, ‘Mural Farmhouse Café’, a coffee shop with fresh pastries and more. There’s also the Italian disco inspired wine and cocktail bar ‘Mural Farmhouse Bar’ and ‘Mural Farmhouse Rooftop’, a rooftop boasting a farm and outdoor bar with panoramic views of the Bavarian Alps. 

The vision for Mural Farmhouse has been developed in collaboration with internationally recognized Chef Rico Birndt. He has taken up the position as Head Chef at Mural Farmhouse, responsible for all five of the outlets.

WunderLocke Munich Mural Farmhouse

The designs for Mural Farmhouse were created by interior architects Holloway Li. Keeping with the wider project, the themes focused on the renewal and connections to nature, bridging the local area’s industrial heritage with the wilderness of the Bavarian forests and parkland to the south of the city.

At Mural Farmhouse Fine Dining, you’ll find a Chef’s Table with 16 seats as well as a tasting menu served in 12 or 14 courses. The purity of individual ingredients and their surprising combination is the focus of Chef Rico’s gourmet cuisine. Highlight dishes include the Leek Yeast Camomille, alongside the Seatrout Verbena Flowering Quince Miso. The design is ideal for larger group settings, with a central table surrounded by contemporary teal dining chairs. Bespoke ceiling lights and a soft and tactile curtain create intimacy.

WunderLocke Munich Mural Farmhouse

Meanwhile, the Mural Farmhouse à la carte-Restaurant is an all-day restaurant with a capacity of 70-seats and an outdoor area with a fire pit. It is open for lunch and dinner, as well as breakfast for guests. The restaurant has a private dining area which can be expanded for events or conferences by opening up a series of sliding partitions to include the business suite venue beyond. 

The impressive Mural Farmhouse Bar, located on the seventh floor, is an interplay of opposites inspired by the Italian disco movement of the late 1970’s. As guests enter, they are greeted by muted colors and velvet with dark wood paneling. Fully glazed windows dominate the room to the left and right of the bar, with one window offering a view of the Alps and the other over Munich. The bathrooms are a hidden gem, with a completely different style and design, sure to become a photo spot.

WunderLocke Munich Mural Farmhouse

And later on in the year, the most spectacular area of Mural Farmhouse will open: the Rooftop. The 1,000 sq.m. urban garden creates a unique rooftop experience, with a bar and seating area and panoramic views south to the Alps and north over the city of Munich. Thus, creating a completely unique experience for guests and locals alike.

Placing circularity at the heart of its approach, Mural Farmhouse is founded on the principles of the farm-to-table movement and Mural’s “Eat Local. Drink Natural” ethos. Seasonal herbs and certain vegetables used in Mural Farmhouse’s five outlets will come from WunderLocke’s own rooftop garden and additional (raised) beds. Fish, meat, and all other vegetables and fruit will be sourced exclusively from local and regional producers and suppliers in the city of and around Munich who are committed to natural cultivation and animal welfare.

The menus at each of Mural Farmhouse’s five destinations have been imaginatively designed in connection with each other to maximize the use of seasonal ingredients. The quality of the produce is consistent, yet each dish is reimagined to suit the personality of each unique venue.

“Every time a guest dines with us—whether it’s for the first time, or the fifth time—I want them to leave surprised. By approaching the project through the lens of sustainability, we’ve challenged ourselves to experiment with new cooking methods, which has resulted in a truly memorable menu that celebrates seasonality in its purest form,” Rico says.

Photographs by Edmund Dabney (interiors) and Lenka Li Lilling (food and chef)

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