The Louis Grillroom

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Learn more The LOUIS Grillroom

Meals menu Wine menu

Learn more The LOUIS Sparkling Bar

sparkling bar menu

Learn more The Viktualienmarkt Breakfast

Breakfast menu

Learn more LOUIS Private Rooftop Dining

Fact Sheet

About us

Philosophy

A meat restaurant with a cauliflower steak. The well-known vegan Viktualienmarkt breakfast with non-vegan a la carte dishes. Exquisite sparkling wines from selected winemakers, alongside an Old Fashioned with Kobe beef infusion. An exclusive private dining room, suitable for special moments with the family – or a seated business dinner. All rounded off by our roof terrace, a haven of peace right in the centre of Munich.

Does this all sound contradictory? We make it a reality.

Something new was created in the heart of Munich, right on the Viktualienmarkt, and it’s found in the LOUIS Hotel:

The LOUIS Grillroom provides a welcoming space for those special moments.

Dachterrasse des The LOUIS Grillroom am Viktualienmarkt nahe dem Marienplatz in München

Drink an der Sparkling Bar am Viktualienmarkt in München

Steak im The LOUIS Grillroom am Viktualienmarkt nahe dem Marienplatz in München

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Enjoyment for the eye

Natural materials, warm, aubergine-coloured upholstery and plenty of wood give The LOUIS Grillroom the perfect setting.

Impressionen

Enjoyment in summer months

From spring to autumn you can also enjoy our unforgettable The Louis Grillroom open air evening: on our hidden roof terrace with a view of the Munich city hall and the Frauenkirche.

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Enjoyment through Artistry

Our cooks prepare the dishes that we serve with the utmost care and respect for the food. Real artistry.

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Enjoyment through Variety

For your meat or fish, you can choose the LOUIS Grillroom mashed potatoes, our legendary French matchstick-cut potatoes, the seasonal vegetables, a fresh Kale salad and many other side dishes.

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Enjoyment on the Checking Bench

Our team regularly meets, checks and improves the quality of our products.

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Wine Enjoyment

Our selected wines are the perfect accompaniment to our dishes. Our sommelier team will be pleased to advise you on the selection.

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Cocktail Enjoyment

Our LOUIS Sparkling Bar serves only the finest wines and spirits.

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Meat Enjoyment

Stewed Wagyu short rib, whole grilled sole and chateaubriand are just a few examples of the exquisite selection of dishes.

News

Butcher of the months February & March 2020

Since more than 100 years, the Irish Gilligan’s Farm, as a family business with its own butcher, stands for sustainable PREMIUM Beef & Lamb from the free range.
The stress-free and hormone-free upbringing on unfertilized, natural range lands - without animal transport -, the best self-grown feed and the extreme accuracy when it comes to preparation, are the guarantee for the award-winning, tender and perfectly marbled beef.

Want to learn more?

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Butcher of the Month November & December

The Bifulco family from the small town of Ottaviano on the slopes of Mount Vesuvius specializes in the maturing of meat.
The tradition began in 1890 according to a traditional recipe and still works today without the addition of preservatives.
The animals are kept in a semi-wild state, on the estate Basilicata under the best climatic conditions.
They consume primarily hay and alfalfa after childbirth and only later selected cereals.

Do you want to know more about BraceriaBifulco?

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Butcher of the Month July & August

We proudly introduce Greater Omaha Packers from Nebraska, USA. Only 2% of all american cows are awarded by „Gold Lable USDA“. Since 1920 the „GOP Connaisseure“ are focused to present the best pieces of Hereford and Black Angus Beef. Due to the „grass & grain“ feeding, the meat gets a very juicy, tender and clear taste. Pure pleasure.

Do you want to know more about Greater Omaha Packers?

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Our first producer

For over 5 decades, the name of John Stone has stood for the highest quality, dry-aged beef in the meat world. Grass-fed Irish cattle with a fully traceable source and unmatched expertise in the process of dry maturation make John Stone’s meat so special. As the first of our producer partners, which change each quarter, we are delighted to be able to offer you their excellent and tender cuts of meat.

Do you want to know more about John Stone?

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Special Menu

After the Viktualienmarkt shopping, before the opera or just in between: we now offer daily from 5.30 pm our "Early Dinner Special" to meet that early hunger. We are happy to serve you our daily special and 0.1 litres of wine at €19.50 per person. The table is available up until 7.00 pm. We look forward to your visit.

OUR Team

The shared passion for excellent, high-quality meat and the joy of being a host – this is what unites our team. Every restaurant lives on the people who fill it with life every day. We would like to introduce you to a few of them.

Restaurant Manager

Nicole Hirschler

Nicole is a restaurateur through and through. After training as a tourism clerk, the native Austrian gained experience in the 2 * Restaurant Hibiscus in London and the 1 * Restaurant Schwarzreiter in Munich. It is clear to her as a state-certified sommelier:

„There is no bad time for champagne.“

Bar Manager

Matthias Mühling

The diverse world of spirits – from gin to cognac, whiskey to rum – has always fascinated Matthias. Shortly after completing his training as a hotel specialist in Bad Abbach in Lower Bavaria, Matthias was completely devoted to bar life. So far, Matthias has been working for several years in first-class (hotel) bars. In August 2018, we were able to recruit him and his deputy, Kilian Zeiler as heads of The LOUIS Sparkling Bar. What does Matthias appreciate about his mission behind the bar?

„The best thing is: you always discover something new!“

Day Time F & B Operations Manager

Maximilian Doron

A real all-rounder in the team is our Daytime F&B Operations Manager Maximilian. In addition to several training courses at the Steigenberger Academy in Bad Reichenhall and a hotel management program at the International University of Applied Sciences, Maximilian has worked with great passion in the catering industry.

His professional career has included, among others, the Hotel Schloss Fuschl and most recently Maximilian attained the position of restaurant manager at the Hotel Post Bezau in Vorarlberg. With us, Maximilian is responsible for the entire F & B day area – the Viktualienmarkt breakfast, the banquet & event area, the room service and our wonderful roof terrace.

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