KEMPINSKI VIER JAHRESZEITEN: PEARLS AND BUBBLES

A truly unforgettable ladies night with your best friends - delicious food, exceptional drinks and a great atmosphere at the Schwarzreiter Restaurant. Head chef Franz-Joseph Unterlechner together with the kitchen team has created a fresh, seasonal dinner menu for all of us. From caviar to mackerel, tuna and plum, that were served together with champagne and selected wines.

Menu

APERO

Oyster & caviar tasting

MACKEREL

Flamed | Foie gras ice cream | Green apple | Mustard | Oyster leaf

BALFEGO TUNA

Cheek | Eggplant | Salt lemon | Chorizo

„DATSCHI“

Plum | Yeast | Port wine

I really loved the part, where we all learned about the ingredients: tuna cheek, different types of oysters. We were torching the herring, preparing the tartare all together in beautiful pink aprons that we then got as a present and a reminder of the beautiful evening.

Few words about Balfego bluefin tuna - it's cheek is quite a rare ingredient for Munich's dining scene.

Balfego uses a Japanese Sacrifice Technique: ikejime. The bluefin tuna experience no stress or suffering during the sacrifice. The individual extraction method and the Japanese ikejime slaughter technique is used to ensure a stress-free product and superior quality tuna, used in the world’s best kitchens. It is caught in the Western Mediterranean and then exclusively fed on blue fish.