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Restaurant Blauer Bock München Reviews from The Last Year
Culinary delights at their finest for 20 years
The Blauer Bock in the middle of the city is celebrating 20 years of culinary delights in Munich this year. Reason enough to congratulate and see whether the previously very attractive kitchen is in a celebratory mood. The ambience with dark walls, modern art and table lamps is sometimes a bit gloomy, so some guests take the flashlight from their cell phone to read the menu, which is also printed on dark curry-colored paper. But what you read there is mouth-watering. In January there is a 3-course menu for 2 for a net price of €70, and in March the legendary lobster festival is coming again for €85 per person, which no gourmet should miss. The courses of the menu for 2 were (as before) of the highest quality and absolutely at star level, but without frills and straightforward with the finest flavors. For me, this clear and fine cuisine has been among the absolute best in Munich for years. The style of the cuisine always reminds me of Hans Haas. The wine list is extensive, the service is knowledgeable and courteous and warm. So what more could you want (maybe a little more light)! In the same building, the hotel offers well-kept accommodation and an excellent breakfast for those who want to go further afield!
Delicious.
Hotel, restaurant, bar, café in one friendly place with a very pleasant atmosphere. The service is efficient and smiling. Fairly limited summer menu offering Molossol caviar on a bed of leek purée with butter. Delicious. The tartare is good although not spicy enough served with a small salad. A hot accompaniment would have been welcome. The Marillen knoedel are to die for. The dough is thin and the apricot cooked to perfection. Served with delicious vanilla ice cream. The aperitif, reserved, accompanied me until the end of lunch. An excellent crémant rosé.
Try the turbot
I found Blauer Bock on TripAdvisor, and it happens to be adjacent to the Viktualienmarkt. We were the only English speakers at the place, but by good luck our waitress Nell had grown up in England and spoke with the same accent as my wife. We ordered the sole, and when it came out, the owner himself arrived to fillet it. The portion was huge and the value for money was phenomenal. There was another fish choice "Wildfangbutt" for which no one including the internet could tell me the English name -- I learned later it was turbot, a fish that in America is found only in Michelin star restaurants. If you are an English speaker, do make at least an online reservation, the hostess seemed perplexed when she thought we were walk-ins.
Vermeiden!
Avoid! The waiters were rude, impatient, bad food! The waiter walks around with a water gun to get rid of people he doesn’t like
München's Best Restaurants that are most frequently booked by customers of Restaurant Blauer Bock München
Ranked #23 in München's Best Restaurants.
Newbie sellers— how fast do your reservations sell?
By 🍝 @JoyfulBasket58, 05/10/2024 4:33 pm
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I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
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Answer from 🤩 @ArtisticArch12 (05/11/2024 2:46 am)
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You should probably cancel prior to the cancellation date per the cancellation policy. I would imagine you would only get reimbursed for a sold listing if you happen to be charged?
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Answer from 👻 @ContentedTooth13 (05/11/2024 9:06 pm)
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My first sale took about a week. But as the other commenter said stay ontop of your cancellation windows. There’s no reimbursement for those so make sure you cancel in time then just try again.
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Answer from 🦚🇫🇷 @ChoiceBird42 (05/10/2024 6:29 pm)
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On whitch restaurant are ur bookings?
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By 🍝 @JoyfulBasket58 (05/10/2024 6:43 pm)
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By 🦚🇫🇷 @ChoiceBird42 (05/10/2024 6:54 pm)
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