Luxury soul food in Munich
Directly at the Viktualienmarkt, in the Living Hotel Das Viktualienmarkt of director Daniel Döscher, the new restaurant St. Ribs has opened after extensive renovations. The motto seems simple, yet ingenious: the popular beer garden classic spare ribs becomes soul food with a touch of luxury!
Full of anticipation and really excited, we were recently allowed to take a seat in the fancy designed restaurant. Curious about the concept that the Munich-based multi-restaurateurs Moritz Haake and Max Schlereth have come up with for their new project.
At St. Ribs, the focus is consistently on the special features of the main product, instead of losing the focus on the essentials and high quality due to a large range.
Spare ribs are celebrated here! Perfectly cooked, with homemade sauces, classic side dishes and for those with a big appetite: rounded off with trendy starters and sinful desserts.
Beer & ribs? Of course, you can’t go wrong with a freshly tapped Augustiner from the barrel with spare ribs, but St. Ribs also has a lot more to offer when it comes to drinks. Selected wines, champagne and unique cocktails with and without alcohol.
Kind of Magic… we were enchanted by the Illusion Sour right at the start of the evening.
Presented live at the table, the Illusionist Dry Gin, Ghost Lemon, Bergamot and the blue Anchan Blossom created a spectacle of colors and aromas.
A special drink and for us the perfect way to start the evening!
Classy & Crispy
As a starter, we tried the beef tartare with green herb sauce, red cabbage salad, mustard caviar and crispy herb ciabatta. In addition to the classic, we were surprised by the Crispy Spareribs Cheese Balls – super crispy on the outside and juicy and creamy on the inside. Tender meat that melts in the mouth meets tangy, melt-in-the-mouth cheese.
Beef & Veal
For the main course, we chose the premium option on the menu: prime beef short rib and Teriyaki veal ribs. Prime beef sounds good, but what’s behind the short rib? Beef ribs have large fibers with a lot of intramuscular fat. A quick cooking method would make this incredibly tough, but a low cooking method will make the meat tender as butter. Not several, but one large rib with a lot of meat is served. The ribs were cooked sous vide for 24 hours and as soon as we cut into them we notice how the meat falls off the ribs without any pressure. Buttery tender, juicy, delicious!
The teriyaki veal ribs won us over with their exciting Japanese-inspired combination: veal ribs in a malty teriyaki sesame sauce, served with roasted seeds and spring onions. The ribs are served on a wooden board with a sharp knife – easy to share and enjoy together and completely without the usual “spare ribs mess” at the table.
The side dishes rounded off our meal perfectly. Red cabbage apple coleslaw, cucumber and dill cream salad and truffle fries with homemade truffle mayonnaise.
Dessert for young and old
For the finale of the evening, we naturally had to try the highlight of the dessert menu: Spaghetti ice cream, served directly at the table from the ice cream cart. Here we were able to “be kids” again and put together our own ice cream with various toppings to suit our mood.
Mr. Food & Travel’s Vote
We’ll definitely be back for the prime beef & veal ribs! Here you can see the high quality of the meat and the dedication in the preparation. We were also impressed by the service, which was friendly, charming, professional and very entertaining!