Photo: Daniel Schvarcz
Anja and Peter Feigl. Photo: Radmila Dier
MUNICH’S PREMIER DESTINATION FOR FRESH SEAFOOD A fish restaurant in the middle of Munich’s Schlachthof district? It is precisely this unexpected setting that gives Atlantik Fisch its unique charm. Anyone strolling down Zenettistraße and stepping into the crimson red, 150-year-old brick building instantly knows that something special awaits: a culinary experience unlike any other.
and lower seating allows guests to tailor their experience to their own preference. Thanks to our secluded location, events can also run a little later – and a little louder.”
For decades, Peter Feigl has run Atlantik Fisch with a passion that you can genuinely taste – uncompromising, fresh and wonderfully authentic. At the heart of the restaurant lies one clear priority: exceptional ingredients, from Breton lobster to freshly shucked oysters. “The fish and seafood arrive alive and are placed straight into our in-house saltwater tank to rest,” explains host Anja Feigl. “It’s essential for the quality and flavour.” You simply won’t find fresher seafood in Munich.
At Atlantik Fisch in Munich, gourmet diners from around the world come together with one shared expectation: absolute freshness and uncompromising quality. Visit once, and it becomes clear why this restaurant has rightly remained one of the city’s most beloved culinary institutions for decades.
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Issue 138
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February 2026
www.atlantik-muenchen.de But Atlantik Fisch is more than exceptional cuisine. Its atmosphere is equally distinctive. The light-filled conservatory with panoramic glass roof, elegant rooms in deep wine red and gold, four private dining rooms, a heated wooden terrace, and the STUDIO Atlantik art gallery on the first floor create the perfect setting for every kind of occasion. “Each private room is unique in size, style and décor – perfect for intimate gatherings or exclusive events,” says Anja Feigl. “And a thoughtful mix of high tables
Photo: Chris Weber
TEXT: MARILENA STRACKE
On the Monolith charcoal grill, the ingredients transform into dishes that are pure, aromatic and clear in their intention. Alongside seafood lovers, meat enthusiasts and vegetarians will also discover creative, seasonally inspired dishes. Additives? Not in this kitchen. Every jus and every sauce is made from natural ingredients and meticulous craftsmanship.
The culinary highlights are perfectly complemented by a GaultMillau-awarded wine list, considered one of the finest in the city. Around 600 carefully curated bottles are stored in the wine cellar, all personally selected by Peter Feigl. Whether you prefer a rare gem or a timeless classic, there is a fitting pairing for every dish.