Autumn is settling over Germany, and the sky has swapped its summer linens for a thick, grey duvet, leaving the sun in hiding. In this drizzle-dampened, rain-washed season, two cravings come calling: heart-warming comfort and a burst of vibrant colour. We found both in the rich, aromatic world of an Afghan kitchen.
Forgotten by the grey outside, this Afghan restaurant Chopan serves slow-braised meats, hypnotic spices, and aromatic rice that soothes both spirits and stomachs.
Restaurant Profile
🏷️ Name of the Restaurant: Chopan – am Gasteig, afghanisches Restaurant (incl. menu)
📍 Adress: Rosenheimer Str. 8, 81669 München
🍜 Style: Afghan Cuisine – stews, rice dishes, grills, vegetarian options etc.
💰 Price: around 25 – 35 EUR per Person (incl. Drinks and Tips)
Here’s our taste of journey.
The Prelude: Dooch
To start, we tried the Dooch.
This traditional Afghan yogurt drink is like a savory, liquid salad. Creamy yogurt is whipped with chilled water until light, then flavored with a confetti of fresh herbs, cucumber, and a sharp, sunny kick of lemon juice.
First sip is tangy and incredibly refreshing.
The best part is the dill, its feathery leaves releasing an anise-like freshness.
Paired with the aqueous crunch of cucumber, it’s a great palate awakener.
The Emerald Stew: Sabsi Tschalau ba Goschte Gosala
This dish tastes like culinary alchemy. The veal is gently simmered for hours until sublimely tender. It’s incredibly juicy, with little ribbons of fat that have melted into the meat, leaving it not just soft, but succulent. It carries a deep, savoury flavour that can only be achieved through patient, slow cooking.
The veal is tangled in a sea of emerald green—a spinach stew that’s been cooked down to almost creamy silkiness. The stew boasts a captivating, aromatic flavor that comes from a trio of Afghan powerhouses: fenugreek leaves (methi), which impart a subtle, maple-like sweetness and earthy depth, cardamom for a warm, citrusy perfume, and a bright flourish of fresh cilantro.
It’s deeply herbal, perfectly salty, with a gentle, warming spice. Served over a mound of mild, baked Basmati rice that soaks up the glorious sauce, this dish feels both nourishing and profoundly delicious.
The Big Shot: Quabeli Palau wa Borani Badenjan
Afghanistan’s national dish.
Let’s start with the Quabeli Palau: The glistening, golden grains. The rice is not mushy in the slightest, but distinct and separate. It’s steamed in rich, savory lamb juice, deepened with the sweet, caramelized carrots, plump raisins, toasty almonds, and subtle spices. A master balance of peppery, lightly sweet, and incredible aroma.
Hidden inside are generous nuggets of lamb, braised for hours in its own fat and a chorus of spices. It’s not greasy or rubbery, but soft like solidified butter, yielding with no resistance when fork presses in. The meat doesn’t chew so much either, it dissolves like savory ice cream, releasing pure, concentrated, almost unctuous lamb flavor.
Beside the mound rests the Borani Badenjan – silken, tender eggplant, smothered in a tangy tomato–onion sauce, gently spiced with ginger. This saucy, slightly sour creation is topped with “creamy quarkbett“—a bed of thick, cooling yogurt that harmonizes with the rich, hearty Palau.
Mixed altogether, each bite becomes intensely aromatic – the deep savoriness of the meat, the warmth of cardamom, and a hint of earthy sweetness, all dressed in a splash of color. It’s a definitive cure for the gloomy, grey autumn.
We’ve only turned the first page, Chopan’s menu unfolds like a culinary atlas. Beyond the dishes we savored, there’re many more intrigues waiting: the sweet-and-savory Safran Lamm with lentils, dried plums, and rhubarb, the citrusy Narendj Palau with bitter orange, or the earthy Samarod Palau with spinach rice. For those who can’t choose, the chef offers tasting menus for groups (of 3 or more), thoughtfully curating Afghanistan’s fine flavors.
And it’s not just the food: the Tschal-e-Chopan – sweet black tea perfumed with cardamom, cinnamon, and rosewater – and cardamom-infused espresso also sound tempting. Needless to say, we’re already plotting our return on our next Munich trip!
It’s delicious. Huge portions and spicy even thought it’s not written (it might be problem for some people who are not used to spicy food). The prices are fair such an authentic place.
The restaurant was overcrowded. The food was good. The price was a bit on the higher side.
We tried the special Afganische Reise, and it did not disappoint; every type of meat on the platter was cooked to absolute perfection. Every single dish we tried was incredibly flavourful and aromatic, truly standing out as some of the best cuisine I have experienced in a long while.
Really great restaurant! Some dishes come with both stew and grill options, definitely worth trying. And the yogurt dessert is a must-have! 🍽️🤍
We’ve been coming to this Afghan restaurant for over 20 years 🫶 and have never once been disappointed! It’s wonderful to see that this truly traditional Afghan place, with all its culinary delights, has now been passed on to the second generation. The father still does the shopping and cooks in the afternoons, but during the week he’s at home. His son is doing a fantastic job, and we’re already looking forward to enjoying these Afghan specialties for the next 20 years ❤️
The veal spinach dish looks amazing 😻 I’ll definitely give it a try 🐱
Thanks for the tip! The slow-cooked chicken with eggplant and tomatoes was amazing! Everything quickly served and perfectly seasoned. Reservations recommended after 6:30 PM!
Thanks for the recommendation! It’s one of the few places I’ve been to in Germany with genuinely good service. The food was delicious, and the portions were just right.