Restaurants in Munich | Steak & Fish at Westend Factory

Westend Factory. A lot is budging again in Munich’s gastronomy. A great many new restaurants have opened, and my list got longer again. Recently the Westend Facory has opened at the Heimeranplatz, and I was glad to test it together with Conny and Phil. I had already seen some nice photos and reports posted by my food blogger colleagues. We, too, were very much enthused by this restaurant, which – lo and behold – is part of the Sheraton West Park Hotel. Unfortunately, restaurant gastronomy does not always have a good reputation, but we here in Munich can consider ourselves lucky, as there came up some exciting concepts.

Westend Factory

The Westend Factory impresses me favourably through its industrial but nevertheless cosy interior. The restaurant can seat 140 persons and is mostly well booked, hence I recommend to make a reservation. Steak and fish comes on the plate and the various dishes are simply put in the middle, so that everybody can share anything with everybody. This is laudable, as one always wishes to taste the dishes friends have chosen.

Regionality comes first – a good, simple and honest kitchen. The beauty about it is that new dishes are offered frequently meaning that the kitchen does not rest on its laurels. Always creating new recipes is certainly fun. Wines are coming from greater distances up to 300 km away. Besides exciting wines they also offer a variety of beers from the small Munich Brewery called Brauerei im Eiswerk (find my post here).

Westend Factory Food & Drinks

In the Westend Steak & Fish Factory you are welcomed with a freshly baked Ry bred with fresh cheese and red beet dip with cress, which is followed by delicious appetizers and main course. One thing was right away clear- our hunger was much bigger than our stomachs. The portions are copious and super delicious. My favourite amongst the appetizers were the Kräuterseitlinge with beer cheese and Cremolata (7€).

Westend Factory Steak & Fish

The pork belly cooked during 24 hours (8€) was also worth tasting. As main course we got something hefty in the way of a delicious steak. The calf entrecote (27€) and the Dry Age Cuts from New York Cut und T-Bone Steak (78€) was just about the limit. I eat rarely fish in Munich and was glad about a char from Lake of Starnberg (55€). As sweet finish there was Willi’s Crumble“ with Red wine Sabayon reminding me of a pile. A very fine end.