Fischer's

Frommer's Review

Part of Fischer's appeal is because of the fact that it's owned and directed by one of Germany's best-known women sommeliers, Christina Fischer. Don't expect to see her hawking wines on the floor, however. These days she's more of an éminence grise, leaving the day-to-day wine pouring to a staff of underlings. A 10-minute walk from the cathedral, Fischer's has a large, modern-looking, cream-colored dining room that's lined with wine racks and paintings celebrating grape harvesting, the production of wine, and its uncorking rituals. The chefs are proud of the restaurant's policy of combining culinary tenets from both Europe and Asia, often on the same platter. The finest examples include Tafelspitz (boiled beef) served with potato/arugula salad; sashimi of tuna with bean-sprout salad and lemon sauce; fried sea bream with strips of foie gras; and roast beef with a comfit of lemons, braised celery, house-made noodles, and whiskey sauce. In terms of the energy invested in it by the staff, the wine served here is as important as the food itself. There are at least 40 kinds of wine available by the glass and more than 700 vintages from around the world available in bottles.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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