Lukas Adebahr

Chef Lukas Adebahr's culinary philosophy is deeply rooted in the principles of regionality, seasonality, and sustainability. This ethos, which he proudly describes as "farm-to-table" and "nose to tail," permeates every aspect of his kitchen at 1804 Hirschau. He champions the use of hyper-local ingredients, many of which he cultivates himself in the restaurant's adjacent garden within Munich's Englischer Garten. This small but productive oasis yields a diverse array of 40 to 50 herbs and edible plants, including unique varieties like Duftnessel, daylilies, and various types of cress. Adebahr's commitment extends beyond his garden to a meticulous sourcing strategy. For other key ingredients, he partners exclusively with trusted regional producers. Fish is sourced from Fischzucht Birnbaum, while chicken and wild game come from Gutshof Polting. Vegetables are procured from nearby farmers, emphasizing freshness and quality. His vision is not merely about sourcing local; it's about integrating these ingredients meaningfully into his dishes, ensuring they contribute essential flavor rather than serving as mere decoration. He finds immense pride in utilizing products he and his team have personally nurtured, fostering a genuine connection between the kitchen and the land. Looking to the future, Adebahr and his partner Lukas Spendler plan to expand their self-cultivation efforts to a larger 400-square-meter plot, envisioning a broader range of specialized vegetables and even raising their own chickens, quails, and sheep, further solidifying their self-sufficient and sustainable approach. Chef Lukas Adebahr's technical mastery is characterized by a precise and respectful approach to ingredients, focusing on enhancing and preserving their natural flavors. He firmly believes that only components that genuinely contribute to the taste should grace the plate. His dishes are a testament to his ability to weave regional Bavarian influences with a subtle, yet distinct, appreciation for Asian aromas. This fusion is evident in his innovative use of self-grown Asian greens like Wasabi, horseradish, red-fleshed radish, Korean water celery, and Myoga (Japanese ginger bud), which provide unique flavor profiles. Rather than using herbs and cress merely as garnishes, Adebahr integrates them for their integral taste contributions. Guests are often invited to experience the source of these fresh ingredients through guided garden tours before their meal. Notable signature elements include the Duftnessel, frequently incorporated into his desserts for its delicate anise and fennel notes. Specific dishes that exemplify his craft include "rooster with green asparagus and morels" and a compelling dessert of "baba with rhubarb and sour cream." The restaurant offers versatile "Vom Hof" (From the Farm) and "Vom Garten" (From the Garden) set menus, including comprehensive vegetarian options, reflecting his holistic ingredient philosophy.

Career

• Trainee at Bistro „Die Windrose“
• Chef at Restaurant Albarone, Monaco
• Chef at Restaurant Schumann’s Bar
• Chef at Restaurant Tantris
• Chef at Restaurant Werneckhof
• Küchenchef at Restaurant Herzog
• Küchenchef at 1804 Hirschau, München

Mentored by Hans Haas.