POLKA

I always trust Sasha when it comes to food. The queen of devilled eggs and layered cakes and a consummate food historian, she has the best restaurant recommendations. And so her suggestion to visit POLKA in Haidhausen was no letdown. We met up with Annka and Kate to work our way through their menu one Tuesday night…

POLKA is tucked away in a corner of Pariser Platz. It’s a small, unassuming restaurant with a relaxed, laid-back air. Munich doesn’t have many restaurants that pull this off well. POLKA does. It’s not stuffy or fussy, but food quality is consistently high – the menu is updated regularly, and fresh, seasonal, and regional ingredients are key.

Pasta is sourced from Schwabing’s LaPastaTeca, fish are from local lakes, veg is from a variety of Bavarian farms, and the Demeter meat is from a butcher in Lower Bavaria.

The restaurant has been open for around a year. The bar came first, a cosy cellar watering hole, founded by Christiane Zabler-Jenewein (Fortuna cafébar), Jörg Wizigmann (Flause lemonade, g rag y los hermanos), Daniel Kappla (from Gutfeeling Records) and Martin Jonas. Six months later, the ground floor restaurant opened its doors. The head chef is Jacob Ebnet, who used to work in Goldmarie. The similarities to Isarvorstadt’s Goldmarie shine through – hearty, colourful, Mediterranean-inspired dishes with a twist.

https://www.instagram.com/p/BWb7M5LgGuz/?taken-by=rachelinmunich

Save room for dessert at the end: POLKA has a selection of homemade truffles for a euro each. Don’t hold back – order three at once, or you’ll be kicking yourself when they have sold out. (There was almost a scuffle when we had to split the remaining couple of truffles at the end).