Steakhaus La Bohème Schwabing

Classic coq au vin reimagined with local Bavarian Spätburgunder wine, pearl onions, and wild mushrooms, slow-braised to perfection.

Pan-seared filet mignon from Murnau-Werdenfels cattle, served with a rich black truffle jus, asparagus, and gratin dauphinois.

Salmon fillet baked in a delicate puff pastry with spinach and a dill-crème fraîche sauce, inspired by the Isar river's freshness.

Crispy duck confit, served with a sweet and tangy apple-red cabbage compote and dauphine potatoes.

Savory upside-down tart with caramelized seasonal vegetables, flaky pastry, and local Bavarian goat cheese.

Classic French vanilla crème brûlée infused with delicate lavender, offering a fragrant and memorable finish.

Six succulent Burgundy snails baked in garlic-parsley butter, a timeless French appetizer.