Palais Keller

Frommer's Review

Massive, with a high turnover and a sense of bustling energy, this richly folkloric restaurant is down a flight of stone steps, deep in the cellar of one of Munich's finest hotels. Despite its elegant associations, its prices are competitive with those of Munich's many beer halls. Waitresses speak English and wear frilly aprons and genuine smiles. There is a tempting array of such German dishes as veal in sour cream sauce with glazed turnips, cabbage, and carrots; pike balls on buttery leaf spinach with shrimp sauce; and Tafelspitz with horseradish and vinaigrette sauce. Some diners, especially those who make the place a regular stopover, order whatever Tagsteller (platter of the day) is served, with a foaming mug of beer or one of the many German wines.

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.