Hunsinger Pacific Restaurant Munich

Munich, the capital city of Bavaria, and the place that is supposed to be a ‘city that has life’, is truly an enjoyable place to holiday in. The tourism industry of this city in Germany is gradually getting a big boost with people from all over the world coming here, and having a pleasant time. Munich, in turn, has much to offer to these international visitors, to make their stay agreeable. Right from entertainment, to lodging, from sightseeing to shopping, from activities to food, Munich makes sure that its visitors get the best of everything. The restaurants in and around Munich are absolutely wonderful, and one of the best Contemporary restaurants here is the Hunsinger Pacific Restaurant, Munich.

The Hunsinger Pacific Restaurant, Munich, is an exquisite restaurant, actually the signature statement of one of Germany's top restaurateurs, the internationally renowned Werner Hunsinger. The food served here is eclectic, and diverse, drawing from the Pacific Rim of East Asia, Australia, and North and South America.

The premier item at the Hunsinger Pacific Restaurant, Munich is fresh fish, with some being flown in almost as soon as they are caught. Though the dishes are based on French cuisine, the chef borrows his flavors from different places in the world, from Malaysia (coconut milk), Japan (wasabi), Thailand (lemongrass), and even India (curry).

Address of the Hunsinger Pacific Restaurant, Munich is – The Hunsinger Pacific Restaurant, Munich, is located at the following address –

Hunsinger Pacific Restaurant, Munich,
Maximiliansplatz 5
Munich,
Germany

Timings of the Hunsinger Pacific Restaurant, Munich – The Käfer Hunsinger Pacific Restaurant, Munich, remains open everyday of the year, excepting Sundays, and public holidays. The hours of the restaurant are –

Monday to Friday– 12:00 noon to 2:30 pm
6:00 pm to 11:00 pm

Some of the mouth-watering dishes that one can savor at the Hunsinger Pacific Restaurant, Munich, are

Tuna carpaccio with sliced plum, fresh ginger, and lime.

succulent bouillabaisse with aioli

cold melon soup garnished with a dollop of tarragon-flavored granite

Fried monkfish in the Malaysian style

Hawaiian turbot in chili and ginger sauce