Il Gattopardo - Cucina e Vini

Il Gattopardo - Cucina e Vini “wishes a Merry Christmas” Dear guests, we will be closed from December 24th, 2020 up to and including January 1st, 2020. From January 2nd, 2020 we will be there for you as usual with our take away and delivery service. Until then, we wish you a Merry Christmas and a Happy New Year 2021. Stay healthy and we hope to see you soon. Your Addesso family - since 1982 DOLCE VITA MUNICH SHOPPING NIGHT 2013 Friends of extended shopping tours will get their money's worth again on September 6th, 2013, when the shops in downtown Munich will tempt you to the cult (ur) and shopping night for the 7th time. Numerous stages and event areas on the squares as well as in the shops ensure a unique mix of music, acrobatics, shows, entertainment and spectacles again this year. In addition to numerous innovations, highlights and special guests, the unique event in the city center this time has the motto "Night owls - Dolce Vita" and is supported this year by the Italian Consul General Filippo Scammacca del Murgo. Gianna Nannini is also expected. It's not enough for a concert, because in the city center, which is already very crowded with an expected 200-250,000 visitors, there is hardly a place to be found where she could sing, which in Italy sometimes attracts 100,000 people to a stadium. However, there is a Gianna Nannini VIP area at Marienhof from 12:00 p.m. to midnight, but you need VIP tickets for this, there are only 300 pieces, these include three red wine bottles from your winery, a CD with an autograph, one DVD of the evening (will be delivered later), as well as an Italian buffet with unlimited wine and Prosecco, conjured up by Gerardo Addesso from Ristorante Il Gattopardo - Cucina e Vini. The VIP tickets cost 250, The entire event area in 2013 extends from Sendlinger Straße, the Rindermarkt with the M / Card marketplace, the Viktualienmarkt, the Marienplatz and finally again Marienhof, via Richard-Strauss-Brunnen (here only a small music program due to the construction site opposite) to the Stachus, from the Stachus Passages to Schützenstraße, from Theatinerstraße towards Odeonsplatz to Wittelsbacher Platz. This year there are also shops at the Isartor. In all event areas, the Munich city center hosts await you with tempting gourmet offers, and on the outdoor stages, their beer gardens invite you to let your body and soul dangle with pleasure. In addition to the cultural offers, night owls can again shop at all participating shops until midnight. EVENING NEWSPAPER THAT'S A GREAT KIEZ The actress Lara Joy Körner about her Schwabing, cheese, wine and allies ... When I come from the airport and drive along Belgradstrasse, I am happy about my Schwabing, says Lara Joy Körner, “I am always gripped by a great humility and gratitude. Living here is a privilege. " The 30-year-old actor has lived in Schwabing with her husband and children for six years. “It's the nicest thing. Schwabing is just a great neighborhood, ”she says and raves about the many small delicacies. One reason why she made an appointment with AZ in the Ristorante “Il Gattopardo” (Nordendstrasse 58). “You don't see it, but it's the best Italian in Munich,” she said. She can recommend everything here. “While the chef is talking on the phone, gesturing and cursing at the same time, he prepares everything completely fresh. Körner loves this mood. And that not much emphasis is placed on perfect styling. Much more important to her are the friends and acquaintances who stroll by. She chats with them for a few minutes or they join the table right away. “Then we sit there, eat, order a bottle of wine, another bottle and another bottle. “This is how some of their lunches have turned into dinner. "And after that you run the 500 meters home happily drunk and had a nice afternoon." Now she has “her allies” everywhere. “I have grown together very much with the people who provide me with food and drink,” she says happily, “this is how I feel good”. another bottle and another bottle. “This is how some of their lunches have turned into dinner. "And after that you run the 500 meters home happily drunk and had a nice afternoon." Now she has “her allies” everywhere. “I have grown together very much with the people who provide me with food and drink,” she says happily, “this is how I feel good”. another bottle and another bottle. “So some of their lunches have turned into dinner. "And after that you run the 500 meters home happily drunk and had a nice afternoon." Now she has “her allies” everywhere. “I have grown together very much with the people who provide me with food and drink,” she says happily, “this is how I feel good”. DORINA AUTUMN INMAGAZIN MÜNCHEN PADRONE BACK HOME Schwabing was especially known for its Italians in the nineties, now one of them has returned after a detour in the Au: Il Gattopardo. For Gerardo Addesso, the landlord, it was always clear that he wanted to go back to Schwabing. He resided here years ago under the name of the Visconti classic, living room for the casual and more or less affluent, yet with the charm of the Italian around the corner. With the Aquapazza set up a second leg, but the place is large and for communicative Padrone, contact with its guests is essential. In the new Il Gattopardo, you can have around 30 seats in the front area practically alone from the open kitchen, plus a small adjoining room. The menu is very clearly laid out, six to eight starters, just as many pasta dishes, four times meat or fish, then a little dolce, that's it. The first visit, the landlord wasn't there, it was rather chaotic in the already quite lively shop, which conveys a funny cross-section of a so-called “better” Schwabing society, which celebrates as if Dietl's “Rossini” had run in the cinema yesterday. If you want to enjoy a quiet evening at the Italian restaurant in intimate togetherness, you are wrong in the front area. In any case, one was in good company. The next time a visit for two, this time in the next room. The Vitello Tonnato came to the table as a generous portion, was enough as a starter for two normal eaters - and tasted very good. The same applied to the ravioli filled with a veal farce, tossed in sage butter and garnished with cherry tomatoes. Here, too, it takes a lot of effort to get the dozen or so pasta pockets; if you want to get to the secondi, half a portion is easily enough. There are fresh porcini mushrooms and chanterelles, is not on the menu, “You can have it with pasta or with fresh fish”, says the waiter, who single-handedly handles the service. The decision was made in favor of wide ribbon noodles, wonderfully seasoned with white wine and fresh herbs, justifying the generous portion of the price of 13 euros. Time to take a quick look at the next table: Happy people there, following the conversation with the waiter after regular guests, eat tagliatelle with luscious halves of lobster for 18 euros. The meat dishes concentrate on the essentials, plus the usual, rather manageable arrangement of various vegetables (around 22 euros). The next time the fish menu will be tried in summer, the beautifully drinkable Lugana from Otella for 24 euros from an exceptionally not overpriced wine list, which is practically part of the standard equipment of the Munich Italians, will certainly go well with it. It is important that the quality of the food maintains the level of the last visit, fluctuations in the kitchen and service are difficult for every restaurant, even for a regular restaurant of the Schwabing people, who like to party like in the film “Rossini”. RAINER GERMANN EVENING NEWSPAPER HOLIDAY AT THE CATZENTIER You have to be made of porcelain, like the mascot of “Gattopardo” to stay cool at Gerardo Addesso's food. No, the Gattopardo is not a cheap Italian for quick pizza. The Gattopardo is something special. Something like a little feel-good vacation. The testers discovered it a long time ago - and it became the place for you to take foreign friends who are only there for one evening. The place that you treat yourself to as a reward after a hard week (and look forward to it from Wednesday at the latest). The place where you celebrate beautiful things and forget bad ones. In short - the place where you can really enjoy yourself. And every time you fluctuate again, whether you choose the tried and tested classics because you know how delicious they taste (a colleague ate the Scaloppine Gattopardo three times in a row), or whether you try the Teges dishes. Which has never been a mistake. The cuisine is upscale but not over-the-top - and consistently perfectly prepared: just as with simple classics like spaghetti aglio e olio or more refined things like duck breast carpaccio with roasted pine nuts and porcini mushroom salad - our starters on the test day. The main course is guinea fowl in a wonderful sauce made from honey and grapes and crown of lamb in a herb crust and in Barolo sauce. The meat is tender and pink to melt away. And then there is still a wonderful classic: the tiramisu. The atmosphere is timeless, friendly and Italian. Oh yes, another espresso and a grappa, and let the short vacation end ... The main course is guinea fowl in a wonderful sauce made from honey and grapes and crown of lamb in a herb crust and in Barolo sauce. The meat is tender and pink to melt away. And then there is still a wonderful classic: the tiramisu. The atmosphere is timeless, friendly and Italian. Oh yes, another espresso and a grappa, and let the short vacation end ... The main course is guinea fowl in a wonderful sauce made from honey and grapes and crown of lamb in a herb crust and in Barolo sauce. The meat is tender and pink to melt away. And then there is still a wonderful classic: the tiramisu. The atmosphere is timeless, friendly and Italian. Oh yes, another espresso and a grappa, and let the short vacation end ... ANJA TIMMERMANN SÜDDEUTSCHE ZEITSCHE ZEITUNG REFERENCE: SZ-KOSTPROBE IL GATTOPARDO “IF WE WANT everything to stay as it is, then everything must change”. No other sentence in Italian literature seems to have become so much the leitmotif of a whole society as this word of the young man “Il Gattopardo”. What is meant, of course, are the conditions in Italy, where, miraculously, even after the most spectacular upheavals at the head of the state, the old rulers keep standing. With us, in the land of the German men, the same have been around for ages, but they persistently refuse the tickle of crises. With so much stew, we had to invent experience catering. And the Italians, always in Munich, have touched it vigorously over the years. They opened bars, glittering and upscale like catwalks. You have reached for the (Michelin) stars. IL GATTOPARDO in Schwabing was given a tasting twelve years ago - and since then, because of the stormy crowd, it has suddenly no longer been accessible. At that time, the still well-preserved colleague wrote a criticism of boyish enthusiasm: “Das Gattopardo” was the name of the game, “despite its aristocratic name - not a luxury restaurant; Basically nothing more is produced here than that simple one that is known to be so difficult to make ”. And that, I would like to add, is the real luxury in a restaurant. But this fine art of simple cooking no longer exists. Il Gattopardo can no longer do that either. It offers a much too wide range, for every taste and every budget, from a mixed fish plate for two to the spaghetti napoletana. And yet Il Gattopardo has not become one of the notorious forest and meadow Italians, which is also evident from the fact that it has a demanding regular clientele (who have been able to fall back on a striking wine list for several years, with a number of well-known and precious Italian wines). One accepts the roaring deer on the thickly draped walls with cheerful serenity, as well as the occasional misstep of the kitchen. Once we saw how the spaghetti napoletana was prepared with the greatest care at 10:30 p.m., that is: al dente to the point, in a wonderful light sauce made from fresh peeled tomatoes, basil and parmesan shavings. The pasta in general: From the menu of the day, we tried the most tender lunette, a kind of ravioli, filled with cheese and beetroot, in poppy seeds and melted butter. It was - indeed - a luxury dish. We have rediscovered quite a few of the dishes once described. The desserts, such as the berries in mascarpone, are difficult but very tempting. Not least thanks to the waiters, who rarely lose track and patience, Il Gattopardo appears today as an appealing and uncomplicated house-Italian. Is that nothing after twelve years? NICKI DEUTSCHMANN SÜDDEUTSCHE ZEITUNG SZ-KOSTPROBE IL GATTOPARDO THE TIME OF THE LEOPARDS is over; The age of the jackals has dawned: The novel “Il Gattopardo”, in which Giuseppe Tomasi, Duke of Palma and Prince of Lampedusa described the life and death of his great-grandfather, can be summed up in this melancholy short formula. In this context, of course, we are primarily interested in the culinary aspect of Tomasi's thesis of the decline of aristocratic lifestyle - and this, in turn, the author restricts to the subject of gelatine in an artistic concentration. In the first chapter, Tomasi has rum gelatine applied, the outer appearance of which symbolizes the splendid glory of the aristocracy. Shortly before the end, the heroes of the novel indulge in "many other cruel delicacies", IL GATTOPARDO is also the name of the restaurant we will now speak of. The book for the restaurant is right next to the entrance on the display case with the separately arranged starters. Of course, the landlord's love for his literary role model does not go so far that his penchant for gelatine is reflected on the menu. Instead, the guest notes with relief and some sympathy that the Gattopardo's kitchen focuses its ambitions less on the WHAT than on the HOW of the offer. To stick with the starters: Of course, Hinz und Kunz also offer an Insalata di Mare - only here it really consists of fresh crabs, mussels and squids seasoned with the right mixture of oil, onions and garlic, The avocado salad, whose ingredients are wafer-thin avocado slices, crayfish, tomato schnitzel, spring onion and baby spinach, presented itself perfectly. The praiseworthy effort to ensure transparency of ingredients also extends to other dishes - for example, the “Rigatoni al Forno” baked with mozzarella and tomato sauce, which were not baked into a more or less imaginative meal, but rather in the eye as well as the teeth their respective peculiarities remained perceptible. That the noodles as such are also bite-proof on the table is, after all, almost self-evident; we checked it with the green and white spaghetti alla chitarra and the 3-pasta combination Tris della Casa with satisfactory results. A highlight of the Gattopardo are its fish dishes. The Coda di Rospo was worth the money for the firm (but not tough) white meat. The grilled version surprised the calamari in the most pleasant way because the giant piece, which was finally served whole, was not damaged by the grand gesture of seasoning with garlic pieces and pickled rosemary branches. Those who do not allow themselves to be tempted to eat fish can confidently take the list of meat dishes. Whether veal liver in Venetian or rump steak in Sicilian - here too, extraordinary care is exercised. In addition to the common types of beer (a pilsner that has become foamless was replaced by a freshly tapped one without being asked), there is a range of Italian wines in the medium to high price range to drink, whereby you can get along well with the range. After all, the Gattopardo - despite its aristocratic name - is not a luxury restaurant; Basically nothing more is produced here than that simple one, which is known to be so difficult to make. This, however, with almost constant success - which has the consequence that spontaneous visits to this restaurant are meanwhile completely pointless and telephone reservations are urgently needed. On the whole, this success points to the fact that the culture of life in our part of the world has not yet completely disappeared. that spontaneous visits to this restaurant are meanwhile completely pointless and telephone reservations are urgently needed. On the whole, this success points to the fact that the culture of life in our part of the world has not yet completely disappeared. that spontaneous visits to this restaurant are meanwhile completely pointless and telephone reservations are urgently needed. On the whole, this success points to the fact that the culture of life in our part of the world has not yet completely disappeared. ADRIAN SEIDELBAST Web design by ConceptWorkers imprint Contact Newsletter