5 Questions to Dominik Hau of „ISArBAR“ in Munich
Thomas Henry interviews with famous faces of the bar scene
Only a few meters away from Munich’s main railway station you will find one of the most picturesque hotels in the city, the “Sofitel Munich Bayerpost”. It is located in a historic Wilhelminian building which was once the „Royal Bavarian Post Office“. The no less chic “ISArBAR” with its beautiful mosaic stone back buffet is frequented not only by hotel guests, but also by the locals. We’ve talked to Dominik Hau, the chef behind this bar.
1. Dominik: What makes the “ISArBAR” so special?
Our hotel bar, named after the River Isar which flows from the Alps through Munich, welcomes its guests in a refined ambiance of green silk, mosaic, dark wood and genuine leather. Having a terrace and a library, the bar is a stylish setting during daytime, too. We offer perfect hospitality and combine Bavarian lust for life with French “art de vivre”. Moreover, we have set ourselves the task of finding the right drink for every taste!
2. This requires a good team. You have eleven employees: How would you describe your team?
Young, individual, international and crazy – crazy for good drinks, venerable classics and new flavours.
3. What makes a good host?
A good host knows his guests by name and knows about their culinary preferences. He also takes a moment for the guest in busy times so that everyone can feel at home.
4. Your favourite drink with Thomas Henry?
A classic gin & tonic. This is also the best nightcap.
5. The bar scene is in motion. What do you think are the bar trends in 2017?
Wine at the bar, such as port or vermouth. But also drinks with wines!
The “ISArBAR is – as Dominik Hau mentioned – more than a night bar: The place is open from Monday to Friday already from eight o’clock in the morning and on the weekend from nine o’clock in the morning. Start your day with a “La Matin Matinee” breakfast, and the “Bayerpost Currywurst” always is a good choice!