Bar Garçon in Munich – Redefining Cocktails with European Spirits, Sustainability, and Soul
Nestled in Munich’s vibrant Gärtnerplatz district, Bar Garçon offers more than just great drinks—it’s a celebration of European spirits, sustainability, and warm hospitality, all driven by the creative vision of Mario Messig, a former architect turned passionate bar owner.
In an inspiring conversation, Mario shared his journey from architecture to bar ownership, his passion for locally-driven cocktails, and the unique philosophy behind Bar Garçon.
Mario, tell us about your journey to Bar Garçon.
„My career started in architecture, but my love for hospitality grew through bar jobs, DJ gigs, and interior design work during my studies. A key moment was my time at Loretta Bar in Munich, which shaped my approach to the bar world. After finishing my studies, I began looking for a venue and eventually took over Bar Garçon. I’m now 35, married, and a father of two, and I feel fortunate to have built this space where sustainability and regionality are central.“
What makes Bar Garçon unique?
„It’s a mix of thoughtful design, warm hospitality, and a strong focus on sustainability. The centerpiece is a white marble counter that invites guests to feel at home. We use European spirits exclusively, paired with innovative ingredients and a cozy atmosphere backed by vinyl tunes. It’s all about conscious enjoyment and creating a space that feels personal and welcoming.“
Bar Garçon is a space where thoughtful design meets warm hospitality. At its heart is a white marble counter that invites casual connections, complemented by a cozy atmosphere and vinyl tunes. They exclusively use European spirits paired with innovative ingredients to craft memorable drinks for their guests.
Want to take a closer look? Visit Bar Garçon’s Instagram profile for a peek inside and to stay updated on their latest creations and events.
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Why focus on European spirits? And how do guests respond to the concept?
„It’s about sustainability and celebrating local craftsmanship. Since 2020, we’ve exclusively sourced spirits from Europe, emphasizing quality over quantity. Europe has an incredible variety of options, so guests rarely notice the absence of items like bourbon or tequila. For example, we’ve replaced Aperol with a unique alternative for our Spritz, crafted from small, artisanal producers. Instead of being ‚one of many‘ offering the same drink, our creative approach draws guests who appreciate something different and keep coming back.
Most guests don’t even realize the bar’s sustainable focus until they request a classic like Rum Cola or Mezcal Sour, and we explain why we don’t stock those items. This often sparks an open and exciting conversation about our concept, and they’re usually happy to try one of our inventive alternatives. We prefer this natural dialogue over actively marketing sustainability—it’s a personal conviction, not a branding strategy.“
How does regionality shape your cocktails?
„It’s about rethinking ingredients and being innovative. For example, instead of relying on overseas citrus fruits during summer, we use alternatives like acidity from local sources. Grapefruits are sourced from Crete, and other citrus comes from Sicily—choices guided by proximity and sustainability. Instead of fresh oranges or lemons, we use flavor essences to recreate zest profiles, ensuring we stay true to regionality.
Our spirits selection spans from Denmark to Scotland and as far south as Sicily, prioritizing European craftsmanship. For wines, we’ve narrowed our focus to Germany, Austria, Italy, and the Loire region in France, avoiding longer transport routes. It’s a practical, non-dogmatic approach about reduction without deprivation—finding joy in creating something new while supporting sustainable practices.“
What challenges come with this concept? Any advice for others exploring sustainable ideas?
„Without big-brand sponsorships, we forgo financial support, but it’s worth it for the freedom to choose what aligns with our values. Our small team of dedicated staff shares this vision, and our guests appreciate the authentic experience. Thankfully, the concept has proven sustainable both creatively and economically. For others exploring sustainable concepts, my advice is to start small. You don’t need to change everything at once. Focus on thoughtful reduction, whether it’s sourcing locally or replacing a few key ingredients. It’s rewarding to see guests enjoy something new while supporting a more sustainable way of doing things.“
A heartfelt thank you to Mario Messig for sharing his inspiring journey and the philosophy behind Bar Garçon. His dedication to sustainability and regionality offers a fresh perspective on what a modern bar can achieve, proving that thoughtful, creative choices can make a significant impact. Mario’s story is a testament to how passion and mindful decision-making can reshape the way we work with our resources. By embracing sustainability and putting heart into what we do, as Mario has with Bar Garçon, we can create meaningful and inspiring experiences that encourage others to think and act more thoughtfully. Sending love!!!
Please note: This interview has been strongly summarized and adapted from my original, which appeared in the September issue of Drinks Magazine. This is a shortened and translated version in English.
