Images
Contribute
Reserve now
Feedback
Contribute Feedback What Jari Jaceps likes about Ess Eins:
Der Burger hat alles was ein guter Burger braucht: hausgemachte Soße, echtes Fleisch, Käse und Bacon.Bayern gucken Burger und Polaren Spezi, was braucht der Fan mehr View all feedback.
Menulist
Super Location für die Jugend. Hammer Burger für wenig Geld, oder eine Riesen Portion Pommes supergünstig. Nettes Team, das im seltenen Bedarfsfall auch mal kor...
read more
Tripadvisor
Google
INT Restaurants
RestaurantReviews
Full Menu
Download Menu
More information
QR-code link to the menu
This restaurant offers
Suggested nearby restaurants.
4.9
Menu
Table booking
4.9
Menu
Table booking
City: Unterschleißheim, Südliche Ingolstädter Straße 4, 85716, Unterschleißheim, Germany
"Dinner for four in one pan fabulous! Five meats and three sides, all delicious and plenty to share. Just need to call a day ahead to order"
4.9
Menu
Table booking
4.9
Menu
Table booking
City: Munich (near Unterschleißheim), Von Kahr Straße 87, 80999, Munich, Germany
Terrace, Terrace, Romantic, TV
4.9
Menu
Table booking
4.9
Menu
Table booking
City: München (near Unterschleißheim), Fendstraße 5, 80802, München, Germany
"A nice atmosphere in the side room with best service was a good basis for a meal for a special occasion. I can only recommend. Always happy!"
4.8
Menu
Table booking
4.8
Menu
Table booking
City: Moosinning (near Unterschleißheim), Erdinger Str. 40, 85452 Moosinning, Germany
Terrace, Wi-fi , Takeaway, Wheelchair Accessible
4.8
Menu
Table booking
4.8
Menu
Table booking
City: München (near Unterschleißheim), Baaderstraße 68, 80469, München, Germany
"Quote: [here link] Dörrofen, Aquarium Pump, Smoking Gun, Dry Ice, Vacuum Infusion — the witnesses of this creative cocktail drink tank offer unique moments of pleasure. Cocktails no longer consist of juice, sugar and spirits. In recent years, the bar world has opened many other influences, some trends sucked up and adapted itself. Particularly striking: the growing proximity to the star kitchen, which with its advanced working techniques serves as a model for the creator of the Zephyr Bar. The Munich Bartender and co-owner of the “Zephyr” and the “Duke” (open soon) is one of the most innovative and creative minds of the scene. In his recipes he repeatedly draws on new techniques or techniques from the kitchen, combining creativity, speed and practical benefits and thus inspires the guest. Its tools include dishwashers, tuxedoguns, dry ice, aquarium pumps or vacuum infusion bags, with which it produces both aromatic and optically inspiring beverages. Also, because here special attention is placed on effective and aromatically impressive decorations."