Get to know the team
Guided by the passionate philosophy of Fulvio Pierangelini, Creative Director of Food for Rocco Forte Hotels, the team at Florio celebrates the seasons and simple pleasures of Italian cooking.
Discover our menu and book your table at Florio Restaurant now.
We look forward to seeing you.
Alberto Brandolin
Head Chef
Truly great cooking is about celebrating the seasons and what’s local. Part of our role as chefs is to go beyond our kitchen, to meet our suppliers, and to ensure that we’re always working with the best produce available.
Coming from Italy, I’m also passionate about cooking as a social act: a way of connecting with others, of showing care, and of keeping traditions alive. The food matters deeply, but so too does the sense of hospitality that surrounds it.
Caspar Bork
Executive Chef
Since our restaurant overlooks the Old Botanical Garden, I think that sense of freshness and vibrancy naturally finds its way to our menu.
One of my favourite dishes is our Mediterranean-inspired grilled octopus with panzanella and stracciatella cheese. The combination of textures is something special - it always takes me back to summers on the Italian coast. On a warm afternoon, there is nothing quite like sitting out on the Florio terrace with a cold Hofbräuhaus Helles, brewed right here in Munich.
Katharina Wahl
Restaurant Manager
Returning to The Charles Hotel feels like coming home to me. It was one of my very first roles in hospitality, and where my journey began. For me, long evenings on our terrace often begin with a Negroni Sbagliato. It strikes the perfect balance between bitterness and freshness.
From our menu, the scallops served with white asparagus and pear are a beautiful combination, topped with Parmigiano Reggiano and seasonal truffle. Since many of our dishes celebrate authentic Mediterranean ingredients, I like to recommend the Bocca di Lupo Fiano from our carefully chosen selection of Italian wines. Produced in Puglia using only Fiano grapes, notes of citrus and white peach are complemented by a fine minerality.
Frederic Feyer
Our signature cocktail, La Vela Blù, always reminds me of summer evenings on the Mediterranean. It blends fresh bergamot, lavender and rosemary with the delicate spice of Martini Riserva Ambrato, and pairs perfectly with the smoky flavour of our grilled octopus, served with a fresh panzanella and creamy stracciatella.
To complete the experience, I recommend Antinori’s Pietrabianca. Its freshness and minerality bring even more liveliness to the table, while its gentle creaminess complements the stracciatella and herbal notes. The result is a beautifully balanced, harmonious interplay of flavours.
Martin Zieglmeier
Battuta di manzo con crema di mandorle e ostriche Gillardeau
I love this dish for its simplicity – the sole focus is on the freshness of the ingredients. The lemon, oil, and salt should be of the highest quality, while the hand-cut tartare and Gillardeau oysters are perfectly combined before the dish is rounded off with our olive oil.
Vermentino, Guado al Tasso
To pair with our beef tartare, I would recommend this white wine from Bolgheri. The floral nose complements the lemon in the dish, and it’s juicy and lively on the palate without being overwhelming.
Umut Atlioglu
A good spaghetti with a fresh tomato sauce can brighten up your day. Its simplicity is what makes it so special. Our chefs use San Marzano tomatoes, hand-picked from the vine once perfectly ripe, which gives them a more rich and intense flavour.
For me, Le Cretes Chardonnay from the Aosta Valley is the perfect accompaniment to our spaghetti pomodoro. It’s aged in barriques, which gives it an added complexity and depth, while the nose reveals a rich bouquet of ripe fruit, citrus, vanilla, and a subtle aroma of toasted hazelnuts.
Ledjon Dajlanaj
I like to start the evening with a Milano Spritz - the bitterness of the Aperol, the smoothness of Soave Classico, and the lift of tonic water and lime together feel like sunlight in a glass.
The filetto di manzo al pepe verde - a Bavarian beef filet in green peppercorn sauce - is one of my favourite dishes on our menu. The tenderness of the meat, the gentle fire of the pepper, and the thyme-scented new potatoes create a comforting harmony. For me, this pairing feels like a dialogue between Italy’s carefree aperitivo spirit and Bavaria’s hearty flavours.
Set within the verdant Lenbachgärten quarter and close to the historic Königsplatz, the effortlessly elegant Charles Hotel in Munich is where contemporary style meets traditional Bavarian hospitality.
Phone Number*
Address
Sophienstrasse 28
80333 Munich, Germany
Munich
80333 Munich, Germany
Munich
Set within the verdant Lenbachgärten quarter and close to the historic Königsplatz, the effortlessly elegant Charles Hotel in Munich is where contemporary style meets traditional Bavarian hospitality.
Phone Number*
Address
Sophienstrasse 28
80333 Munich, Germany
Munich
80333 Munich, Germany
Munich
Set within the verdant Lenbachgärten quarter and close to the historic Königsplatz, the effortlessly elegant Charles Hotel in Munich is where contemporary style meets traditional Bavarian hospitality.
Phone Number*
Address
Sophienstrasse 28
80333 Munich, Germany
Munich
80333 Munich, Germany
Munich