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).

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€).

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.