Frommer's Review
One of Bavaria's greatest Italian restaurants pursues a cuisine so classical and sublime, it may cause gourmets from Munich to want to drive south of the border for the sunny flavors of Italy. Large wall murals and soft classical music set the stage for perfectly prepared and imaginative specialties. The owner and host, Mario Gamba, sums up a dining experience here this way: "We're like a perfume that one associates with a lovely experience and whose fragrance is remembered for a lifetime." A bit of overstatement, but the chefs are really skilled. Their primi platti (first courses) are tasty choices, especially the fig tortelli with roasted goose liver or three types of gnocchi with almond-flavored butter. Based on freshly caught fish, you can order such pesce as grilled filet of turbot with a fresh herb sauce or grilled scallops with a black squid risotto. Among the meats, we urge you to sample such harmoniously blended dishes as pigeon breast in a dark nut sauce with parsley mousse or slow-simmered roast beef with a Barolo sauce and celery root purée. The Parmesan soufflé is especially light.
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.
