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The expression of Munich’s locality is also further seen on the plate. Brasserie Cuvillies takes the form of a contemporary bistro where Bavarian specialties take centre stage. A classic Bavarian menu is available at breakfast but it is at dinner with its modern Alpine cuisine where the kitchens truly shine.

“We prioritise regionalism, and sustainability plays a crucial role for us,” explained Duerr. “We place great emphasis on sourcing products from the region, within a radius of under 300km. We are currently working on halving that radius. Our F&B team is building a close network with local suppliers.”

The kitchen collaborates with local farms and places a strong emphasis on using seasonal and ultra-fresh produce. Ingredients such as fish are sourced from Bavarian producer Aumuhle, while meats are procured from Tagyu and Tremmel. Organic vegetables meanwhile are obtained from Munich’s Kinara farm. In concert, the kitchens put out banging dishes that would undoubtedly place the restaurant on the German dining map.


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