Frommer's Review
This luxe restaurant is at the very top of all the restaurants of Bavaria, given serious competition only by Tantris. Chef Alfons Schuhbeck enjoys a well-deserved celebrity. East meets West in his fusion cuisine, which some critics liken to "California freestyle." At the top of his menu, the chef welcomes you with "modest greetings," but there is nothing modest about the cuisine. The menu is forever changing, based on the freshest and best ingredients in any season. We were recently enthralled with the chef's fish soup made with freshwater fish and crayfish, and given added zest with a touch of curry. Others in our party took delight in the marinated tuna fish with caviar and vegetable jelly or the truffle-infused pasta with Parmesan and summer vegetables. We adored such main dishes as saddle and tongue of veal with pan-fried asparagus and a carrot and celery purée, or the combination stuffed rabbit shank and grilled duck breast with Roman flour dumplings. The chef also takes justified pride in his extraordinary desserts.
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