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On the proven foundation of the Haute Cuisine head chef Jan Hartwig turns culinary perfection into a fine art. With his light and creative cuisine, the definition of treat receives a complete unique interpretation. Head chef Jan Hartwig has already been awarded for the second time with Michelin stars as well as with 19 points of Gault&Millau, 10+ pans of Gusto and Forks.
The design made by the famous Belgian art dealer and interior designer Axel Vervoordt exudes the luxurious and tasteful flair of an artist’s atelier combined with an intimate atmosphere. Discover behind a mobile wall made by Dirk Vander Eecken a cozy Privé or a little terrace furnished with fire maple, the Silent-Garden.
Awarded: 3 Michelin-Stars, 19 Gault-Millau Points
Executive Chef: Jan Hartwig
Manager: Barbara Englbrecht
An inspiring mix of proven classics and contemporary cuisine awaits – a mix that can also be sampled in the form of a business lunch.
The winter garden, created by renowned Belgian designer and art dealer Axel Vervoordt, seems like an artist’s atelier thanks to industrial-style touches and boasts an adjoining garden terrace. A fireplace separates the restaurant from the Garden Salon.
Awarded: 15 Gault-Millau Points
Executive Chef: Philipp Pfisterer
Manager: Gernot Pichler
Our Palais Keller does not only convince with its tasteful ambiance and its sophisticated delicacies but also through its gripping long history. 1443, used as a local salt warehouse, with his sturdily masonry, he survived throughout centuries. In the year of 1972, Falk Volkhardt, opened the Palais Keller as a Bavarian restaurant in our hotel. In the year 2019, 47 years after its grand opening, our Palais Keller experiences its renewal. With a sensitivity for historic building structures as, well as his intuitiveness for form, colors and materials, the Belgian interior designer, Axel Vervoodt, created energy and new dimensions, to serve traditional Bavarian cuisine in a venue of peacefulness and simplicity.
In order for you to fully experience the Bavarian sensation, our chef, Tobias Heinze, exclusively uses regional products from the surrounding area, for his modern Bavarian specialties. Due to the open kitchen, which is located directly in the Palais Keller, you will be able to watch how your meal is prepared and then served.
Admire the elaborate carved ceiling in the Palaisstube or relax at our bar Schwemme.
Executive Chef: Tobias Heinze
Manager: Patrick Reisenauer
Experience exotic delicacies from far-flung places, prepared according to original recipes.
The room, which is full of nooks and crannies, has been designed in an authentic tiki style with carvings from Tahiti and Hawaii, shells from the lagoons of Luzon and hand-painted tikis from Fiji. Welcome to the South Pacific.
Executive Chef: Tahsin Pehlevan
Manager: Heike Schröder
As this is a spa where your well-being takes centre stage, enjoyment is, of course, an essential part of the experience.
Indulge yourself with the light creations of our Spa kitchen and, in summer, enjoy the barbecue on the extensive Blue Spa terrace.
The glass winter garden, designed by star architect Andrée Putman, opens up a panoramic view over Munich’s rooftops, whereas the open fireplace invites you to tarry a while. This is an exclusive pleasure that you won’t experience anywhere else.
Our champagne breakfast buffet offers a wide selection and gives you an opportunity to treat yourself to freshly prepared dishes. Soak up the modern atmosphere, which is the work of Paris design studio Jouin Manku, and stop to savour the view of the city skyline.
In the roof garden lounge, we will be happy to serve our guests an à la carte breakfast. A modern lounge atmosphere, with open fireplace and terrace, awaits you.
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