Mandarin Oriental Munich, Germany – Hotel Review

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DINING

On my first visit to the Mandarin Oriental Munich’s Lobby Lounge and Mandarin Bar, I had what must have been the best club sandwich I had ever eaten.  When I arrived on this trip, I noticed a new addition to the menu, Jimmy Choo Afternoon Tea.  I didn’t have time to partake but the delicacies, which included cakes that looked like a Jimmy Choo handbag, looked sublimely attractive.

During the winter season, a trip to the rooftop pool is de rigueur, if only to enjoy delicious traditional Bavarian specialties including Glühwein, a hot mulled wine beverage, in what looked to me to be a traditional Almhütte or mountain chalet.  During the summer, the rooftop is transformed into the China Moon Roof Terrace.

But all this pales in comparison to Mark’s, the bright star in the Munich dining scene.  First, it’s important to explain that there is no Mark in the kitchen or elsewhere on the premises.  Indeed, Mark was the son of the hotel’s original developer, George Rafael.

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Also, there was a change in chef since my last visit.  Tobias Jochim has been replaced by Simon Larese, who is a graduate of both the Restaurant Schwarzwaldstube in Baiersbonn in the Black Forest and the Residenz Heinz Winkler in Aschau before he joined the Mandarin Oriental group almost ten years ago.

The sweeping staircase that leads to Mark’s makes it clear that dinner will be an event.  This was, of course, a structure designed as an opera house.  The restaurant focuses on Asian-influenced French cuisine and continues to bring in fresh ingredients from Brittany, Normandy and other regions in France.

Click here to continue to Page 4Dining at Mark’s

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