Whenever I travel, especially if on business, I like to stay in small comfortable, centrally-located, family-owned hotels, places I can look forward to returning to after a hard day's work. My other criteria: a gracious and discreet staff, a peaceful atmosphere, large bathtubs, hard but comfortable mattresses, multiple pillows, good reading light, and special food. I like to start off my day with a full multiple choice breakfast and end it with a relaxing in-house evening meal. The Koenigshof in Munich fit my requirements.
A Leading Small Hotel of the World and one of four hotels in Munich owned by the fourth generation of the Geisel hotelier family, Carl, Michael, and Stephan, the elegant, fresh flower-filled Koenigshof is special except for its surprisingly unappealing post-war facade that luckily you'll forget as soon as you go inside. An old-world home away from home with modern touches like the fitness center and free Wi-Fi, the 5-star Koenigshof is very centrally located on the Karlsplatz, a five-minute walk to the frequent trains (9 Euros as opposed to 60 for a taxi) to the airport, the city's far-reaching subway, and another ten minutes through the downtown pedestrian area filled with shops, museums, and restaurants to the Rathaus, Marienplatz, Glockenspiel, and 800-year-old outdoor market, Viktualienmarkt.
Speaking of restaurants, the Koenigshof''s has one Michelin star, 18/20 points in Gault Millau and a cellar of c. 1,000 etiquettes started by the Geisel brothers' father and now the bailiwick of Stephan Geisel, who also has a wine shop called "All About Wine" off the hotel's lobby. Actually the family's love of wine goes back to Grandmother Maria. Her father, Dr. Schindler, bought a vineyard near Wuerzburg, which the brothers still own. It Riesling "Markelsheimer Probtsberg", produced by top-echelon Paul Fuerst, is a Koenigshof's exclusive. Besides being a wine expert Stephan Geisel is a gourmet who trained as a chef so it's not surprising that Austrian-born Chef de Cuisine since 2004, Martin Fauster, has worked his way up the career ladder in several Michelin-starred kitchens: Alfons Schuhbeck's "Kurshausstuerberl" in Bavaria's Waging am See resort, "Steirereck" in Vienna, "Maisons de Bricourt" in Cancale near St. Malo in Brittany with Olivier Roellinger, and as sous-chef for six years at Munich temple of gourmet dining, "Tantris" with Hans Haas. My recommendations: Fauster's marinated yellow-tailed mackerel with cous cous and curry; his char with radish and sorrel, crayfish with almond vinaigrette, and braised shoulder of beef with goose liver and Perigord truffle.
If you're looking for less exclusive dining, you only have to cross the side street, Schuetzenstrasse, and go to the sushi bar in the Geisels' trendy design anna hotel opened in 2002 and named for the brothers' great-grandmother, the first family member in the hospitality business. One one block further away in the Geisels' Excelsior Hotel, you'll find the cozy, Tyrolean-style wine bar "Vinothek". I had the best venison I've ever tasted sitting at the counter there, where the majority of the customers were eating freshly-sliced prosciutto di San Daniele and comparing wines. At the Excelsior it's also possible to sign up for cooking lessons given in German, English, or Italian.
- Koenigshof Hotel Munich
