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 newer location where it has kept its old devotees but also gained new and younger fans. The restaurant is housed in Orlandohaus, a Renaissance structure in the 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 cuisine 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 appear enticingly in a woodsy morel sauce. Desserts are sumptuous. The French influence is very evident in many traditional Bavarian recipes.

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.