Geisels Werneckhof
Japan meets Bavaria in chic Schwabing

Tucked into an inconspicuous side street in the Schwabing, the Geisel brothers’ elegant, white table-clothed culinary temple is known for its inventive “Euroasian” fare, which focuses largely on seafood. Half German, half Japanese Chef Tohru Nakamura, who joined the project in 2013, pairs rare Japanese aromas, ingredients and cooking styles with European cooking methods, visible in dishes like parsley root fermented like sauerkraut, paired with fermented garlic from Nippon, or his Yerseke oyster marinated in Ponzu, served with celery, fennel and Granny Smith and topped with Buddha lime vinaigrette.
LATEST ARTICLES

The Shrinking of Art
While some numbers point to a flailing global art market, a closer look reveals the advent of a new generation of collectors – one who eschews large-scale paintings and sculptures in favour of readily portable pint-sized treasures with a more pocket-friendly price tag.

Dinner for One
If there was ever a stigma to dining solo, it’s a thing of the past – feasting all by oneself may just be the superior experience at these global eateries.

Party Like It’s 1925
From the loud and lavish to the quietly elegant, the one-time stomping grounds of Picasso, Hemingway and F Scott and Zelda Fitzgerald haven’t lost any of their lustre, says Lanie Goodman, who visits the nostalgia-tinged hot spots in the South of France