Terminalstrasse Mitte 20, 85356 Munich, Germany
Welcome to the
MOUNTAIN HUB GOURMET
At Hilton Munich Airport
TASTE AT THE PEAK
1-Star Restaurant in Munich @ Hilton Munich Airport
Right next to the central terminal area of Munich Airport, immerse yourself in the pure essence of refined Michelin-star cuisine by Head Chef Marcel Tauschek and his team.
Unadulterated and authentic, yet always marked by a distinctive finesse.
Elegance meets a young, unpretentious culinary signature.
STAR CUISINE. GROUNDED IN NATURE.
STAR CUISINE. GROUNDED IN NATURE.
STAR CUISINE. GROUNDED IN NATURE.
STAR CUISINE. GROUNDED IN NATURE.
STAR CUISINE. GROUNDED IN NATURE.
BUSINESS LUNCH
The gourmet business lunch offer may vary depending on the season and the daily offer.
Here is an example:
Beetroot I Thyme
Croquette I Bacon I Onion
Radicchio | Goat cheese | Cassis
Char l Radish I Lemon
Krapfen | Lime leaf cream
Beetroot | Nougat | Sour cream
Egg liqueur | Cranberry
Mandarin | Tonka Bean | Caramel
Business Lunch p.P.
incl. water & coffee €85
Gourmet News & Events
Winzerabend
Juliet Rose Bar
OPENING TIMES
Lunch
Thursday and Friday 12:00–14:30
Last order at 13:30
Dinner
Wednesday to Saturday 18:00–23:00
Last order for menu and à la carte at 20:00
INFO
From parking garage P26, walk straight past the staircase towards the Hilton, then turn right after passing the elevators.
Coming from the airport grounds, please follow the signs to the Hilton Munich Airport, walk straight past the staircase towards the Hilton, then turn right after the elevators.
CONFIDENT. MODERN.
A rough diamond of the new generation of chefs: Marcel Tauschek has been part of the Mountain Hub Gourmet team as Sous Chef since its opening in 2020. Since January 2023, he has been creating and inspiring as Head Chef with his culinary highlights.
Deeply grounded in his commitment to regionality. Distinctly “new generation” in his umami-driven, explosive arrangements. Exceptionally organized and focused, paired with creative elegance.
At times, his dishes feel like being gently nestled in a mountain meadow, filled with herbs, aromas, and a refreshing sense of lightness. Then, with the next course, you are overwhelmed by a powerful sense of vastness and perspective, captured in every bite.
Textures. Flavours. Wow.
On the plate: precise discipline. The expected meets the unexpected. Familiar flavours refined with finesse. On the palate, everything comes together as one.
His cuisine is indulgence for all the senses. Even for those who choose to avoid meat and fish and opt for a vegetarian gourmet menu. You won’t miss a thing.
“Airport Hotel Chef of the Year” – FAB Award 2023
Emilio Kesenheimer brings an impressive blend of passion, expertise, and dedication to his role as host at Mountain Hub Gourmet.
His career began in 2019 with an apprenticeship as a chef, during which he developed not only strong technical skills but also a deep understanding of quality and culinary enjoyment. In 2024, he further expanded his expertise by successfully completing the Junior Sommelier certification under the renowned Astrid Löwenberg.
At the same time, Emilio completed a Food & Beverage Management Trainee programme from 2023 to 2024, gaining comprehensive insights into restaurant management and service culture.
As a host at Mountain Hub Gourmet, he combines culinary knowledge, a refined sense for wine, and outstanding hospitality to create an unforgettable experience for every guest.
Wine to Match the Moment
When choosing a wine, your gaze can wander far beyond the Alpine region: Europe. America. Australia and New Zealand. From well-developed organic and natural wines, first-class wines from autochthonous grape varieties, the courageous, award-winning “experiments” of young winegrowers to the classics and rarities of the world's prestigious wineries. Choose your favorite or let Emilio Kesenheimer take you on a tasting journey through very exquisite vineyards with his recommendations.
A Look at the Plate
Good food begins with good ingredients.
What arrives on our plates comes from the region.
We source locally, directly from bakers, butchers, and farmers who practise their craft with care and conviction.
What emerges from this can be tasted on every plate: honest, seasonal cuisine, prepared with great sensitivity by our kitchen team.
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