Boettner's

Frommer's Review

Long featured in this guide, Boettner's -- in business since 1901 when it first opened as a tea and oyster shop -- thrives at a different location where it has kept its old devotees but also gained new and younger fans. The restaurant today is housed in Orlandohaus, a Renaissance structure in the very heart of Munich. Culinary fans from yesterday will recognize its wood-paneled interior, which was dismantled and moved to the new site. If anything, the cookery seems better than ever -- at least it's lighter and more refined. Try the lobster stew in a cream sauce and almost any dish with white truffles. Pike balls appear delectably in a Chablis herb sauce, and succulent lamb or venison also appears enticingly in a woodsy morel sauce. Desserts are sumptuous. The French influence is very evident, as in many traditional Bavarian recipes.

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