Schmock

Schmock brings Tel Aviv's casual dining scene to Munich's Glockenbachviertel, serving elevated Israeli food that goes way beyond the typical hummus plate. Chef Adi Mahalel focuses on seasonal ingredients and house-made everything: the bread comes warm from their own oven, the labneh is strained daily, and even their harissa gets made in-house. You'll find familiar dishes like shakshuka and falafel alongside more ambitious plates like lamb shoulder with pomegranate molasses or grilled octopus with tahini.

The dining room feels more like a neighborhood bistro than a Middle Eastern restaurant, with exposed brick walls, communal wooden tables, and an open kitchen where you can watch the controlled chaos. Service runs Mediterranean-paced (read: slower than typical German efficiency), but the staff knows their menu inside out and will steer you toward the best combinations. The crowd skews young and international, with plenty of expats who clearly treat this as their regular spot.

Most mezze plates run 8-14 EUR, mains hit 16-24 EUR, and portions are generous enough to share. Skip the wine list, it's overpriced and limited. The weekend brunch draws long waits, but dinner reservations usually aren't essential if you arrive before 7:30pm. Don't bother with the desserts, they're an afterthought compared to the savory menu.