A proper burger is a simple thing. Quality ground beef and practiced hand make for a good start. A soft, shiny bun is an under-appreciated necessity. Toppings are as boundless as your personal palate and imagination are willing to go. At King Loui, this essentiality of the burger is heard, understood, and implemented.
Ever since I was a child, when the farthest I’d go from home was an annual summer trek to Mexico, nothing quite filled me with a warm sense of home like a cheeseburger. Even on occasions when I’d only made the hop from one state line to another, I never felt quite back in equilibrium until I’d found a moment to sit with the salty crunch of fries, the fizzy pop of soda, and the certain comfort of a hamburger caged between my fingers—like ribs and hearts. Since moving to Munich, the burger has become my humble refuge—the one place where I can find bread soft enough not to tear the inner flesh of my coddled American mouth in
If you haven’t been to King Loui, chances are you at the very least know of the small jungle-themed locale from all the insta-posts floating about. A donut topped milkshake can’t help being insta-gold, after all. If you’re looking for food to fill your feed and plump your waistline, this is definitely the place. If you’re looking for a burger of philosophical and gustatory respectability, then you’ll be comfortable there, too. Don’t forget to make a reservation, though, The place really is small, and it fills up fast.
King Loui uses fresh, local, and quality ingredients (who, in this day and age, wouldn’t). The beef for their patties is ground daily, onsite, and even their extensive sauces are forged anew with each day’s sun. This commitment to freshness and quality results in a taste that can only be described as pure; it is like what I imagine ancient stream water and fresh mountain air would taste like—if streams and mountains could taste like burgers, shakes, and fries. This, of course, is less of a surprise than a must. Something as simple as a burger, even when slathered with cheese and truffles, lays its merit wholly on the quality of its components. Still, if given the chance, I will wholeheartedly throw my hat down in defense of the flawless bun, which holds together the elements of King Loui’s 11 burger breeds (which come in vegetarian varieties, I might add, if that’s your preference).
The glossy, sesame-free bun is lightly squished and toasted without losing any of the fluff and puff which comprise its unquestionable glory. It’s strong enough to hold your 150 g of beef without crumbling, yet light enough not to awkwardly stick to the roof of your mouth. Take one look at the wrinkly, golden carb-bomb gleaming in the candlelight, and I’m sure you’ll agree that if ever a humble bun deserved to be immortalized in some Shakespearean sonnet, then it was this one.
Generally, I wouldn’t write about an experience that wasn’t absolute perfection, but every rule has an exception, I’ve found. With this in mind, I must declare, it’s truth bomb time: There was one odd moment during my own trip to King Loui’s paper jungle when I discovered that some terrible storage calamity must have occurred to make the chocolate donut topping my vanilla shake taste quite heavily of onions. This mix, I’m sure most will agree, isn’t quite pleasant. In fact, it really exists in a whole other planetary constellation. Yet, while yes, that was definitely, the worst donut I’ve ever had, (and let’s be honest, I’ve had nearly as many donuts as I’ve had burgers in this lifetime) the burger bun is absolute perfection, the friendly, youthful vibe (I love anyone who plays old skool hip-hop) is a delight, and the overall experience is worth, at the very least, one visit. Your IG feed will thank you.
Remember to let me know where you go when you feel that indomitable need for a protein-of-your-choice patty housed in a fluffy bun. I’m always looking for a new place to try.
King Loui
Kazmairstr. 37
80339 München
Mon-Fri: 11:30 – 14:30; 18:00 – 23:00
Sat-Sun: 18:00 – 23:00
